Cranberry sauce seem to be one of traditional dishes served on Thanksgiving dinner.
Since I didn’t have many of these (being in US for about 4 years now and not having family here) I had to do a bit of research to find a recipe.
I apologize in advance if the recipe doesn’t look too traditional. Please, feel free to share yours in comments, I promise to try them out!
- 1lb of fresh cranberries
- 1 big orange
- 1 onion
- 3 tablespoons of honey (can be replaced with sugar to taste)
- 1/2 cup of red wine
- 1 tablespoon of olive oil
How to prepare, step-by-step:
- Prepare ingredients:
- Warm up saucepan with a tablespoon of olive oil over moderate heat; peel and chop onions, add them to warmed up pan and fry until soft stirring from time to time (about 10 mins):
- While onions are cooking, wash thoroughly orange (maybe even scrub it with hot water) and grate zest from it (all orange skin from orange), set zest aside:
- Peel rest of orange skin off and juice it (I used blender to chop it and then squeezed juice from pulp using cheese cloth; but citrus juicer will work as well, if I would have one under my hand):
- When onions are ready, add rinsed cranberry to the pot to onions:
- Add all orange zest:
- Pour orange juice in:
- And add 3 tablespoons of honey; mix everything and let it cook over low heat until berries become soft (about 10 mins):
- Crush berries with spatula, add red wine and cook sauce for 10 mins more, if you want sauce to be more liquid – add some water:
- Cool cranberry sauce till room temperature and serve with roast meat or poultry. Store prepared sauce in fridge: