My favorite recipe from this Thanksgiving was the Cranberry Orange Sauce. I adapted this from Martha Stewart by adding candied instead of fresh ginger (by the way, if you want to make your own candied ginger, here’s a recipe). There weren’t too many takers—most of the kids liked the canned jellied cranberry sauce—so I had quite a bit left. This sauce was delicious atop my Butternut Squash and Sweet Potato Puree and dabbed on mushrooms stuffed and baked with Cambozola cheese.
Cranberry Orange Sauce with Candied Ginger
adapted from Martha Stewart
- 3 cups (12 ounces) fresh cranberries
- 1 cup sugar
- 1 tablespoon chopped candied ginger
- 1 navel orange, peel and pith removed, flesh cut into segments with a sharp knife
- Stir together cranberries, sugar, and ginger in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop, about 7 minutes.
- Add 1 cup water; simmer until thickened slightly, about 4 minutes. Remove from heat; stir in orange. Let cool.