Cranberry sauce is a traditional complement to the Thanksgiving turkey, but this version is so delicious you’ll want to serve it all year long—it’s wonderful with chicken or roast pork (try it as a sandwich spread with leftover turkey). Fresh cranberries are available in supermarkets for only a few months in the fall. Purchase a few extra bags and freeze them.
This sauce can be served fresh from the stove or chilled. It keeps for up to two weeks in the refrigerator.
Makes about 4 cups, or 12 servings
1 bag (12 ounces) fresh cranberries
¾ cup firmly packed brown sugar
½ cup coarsely chopped pecans
1 teaspoon chopped crystallized ginger or ½ teaspoon grated fresh ginger
½ teaspoon orange zest (optional)
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