sauces + dressings

maple-ginger cranberry sauce

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This takes just a about as much time to make as it does to open a can of cranberry sauce (give or take a few). With all of the flavors and heaviness of the Thanksgiving meal, I love the brightness of the ginger to lighten things up a bit.

You can whip this up a few days before without issue. It's pretty spectacular on turkey sandwiches after the big day.

AND it pairs beautifully, of course, with cider-brined turkey.

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maple-ginger cranberry sauce

12 oz fresh cranberries

1 c maple syrup (grade A or B-not Log Cabin)

1 c orange juice

zest and juice of a clementine

1-2 T freshly grated ginger (optional)

Place all of the ingredients in a medium saucepan and bring to a boil.

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Turn down the heat to medium, stirring often.

Continue to cook until the cranberries have softened, about 10 minutes.