I have to subject you to one more Thanksgiving-ish recipe before I move on to other things. I saw the recipe for this cranberry sauce on The Kitchen Sink (another fabulous Chicago blogger), and trust me – you need to make this sauce. Cranberries have always been my favorite thing about Thanksgiving – Mom would make this great raw cranberry and orange zest relish that I always loved – so tart that it made the back of your jaw sting just a little. And really, we need to eat cranberries more than once a year – they’re a local and seasonal treat that can go far beyond being the sad sidekick for the Thanksgiving turkey.
This year, I wanted a cranberry dish that was a bit more mellow, so that it would go nicely on leftover turkey sandwiches – this recipe fit the bill perfectly. I added the zest and juice from a tangerine to the original recipe, and cut the sugar in half, as I still like a little pucker to my cranberries. And since Thanksgiving, I’ve made 2 more batches of the cranberries, as it has become my favorite topping for my morning bowl of steel cut oats.
Bourbon Maple Cranberries
Makes 2 cups, 1/4 cup per serving
Adapted from Bon Apetit
1 package of fresh cranberries (12 oz)
1 tsp ground cinnamon
1/2 tsp ginger
1/4 cup maple syrup
1/4 cup sugar
juice of one small tangerine
zest from tangerine, peeled
2 T bourbon
- Preheat oven to 350°F. Combine all ingredients except burbon in a small baking dish. Bake uncovered until cranberries are tender and sugar is dissolved, stirring once, about 40 minutes. Remove from oven and stir in bourbon. Refrigerate cranberry sauce and serve however you like – on a turkey sandwich, on morning oatmeal, or by the spoonful! Will keep for 2 weeks in the fridge.
88 cal per 1/4 cup serving, 0 cal from fat, 0g fat, 20g carbs, 2g fiber, 18g sugar