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2.5 cups sugar
6 cups water
4 cups fresh cranberries, about 1 pound
1 cup orange juice
6 tbsp slivered orange zest
1/3 - 1/2 cup pure maple syrup
3 tbsp peeled and grated ginger
1 medium-size ripe pineapple, peeled,
cored, and diced
1.5 cups shelled pecans, chopped |
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Method :
Mix the sugar and water in a large
saucepan and bring to a boil over high heat. Reduce the heat to moderate
and let this syrup simmer until slightly thickened, about 8 minutes. Add
the cranberries and simmer until they begin to pop, about 5 minutes. Add
the orange juice, orange zest, maple syrup to taste, ginger and
pineapple and simmer until the liquid is maroon-colored and the fruit
has softened, another 3 minutes. Remove the pan from the heat and stir
in the pecans. Let cool. Spoon the sauce into clean jars, seal and store
in the refrigerator for about 2 weeks or freeze for about 2 months.
Makes about 10 cups
Each Thanksgiving we experiment with a
different cranberry sauce. This recipe, it combines tangy cranberries
with colorful slivers of orange zest, pungent ginger, juicy pineapple
and crunchy pecans. It is sweet enough to be poured over ice cream or
pound cake but not so sweet that you wouldn't want to serve it alongside
every type of roast meat, poultry, or pork dish imaginable. We like to
make large quantities of this sauce (it's not much more work) and place
it in old Mason jars to give to friends and family as a holiday gift.
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