Cranberry sauce, both classic and modern

The Associated PressNovember 20, 2013 

Variations of cranberry sauce (from left): chipotle, ginger-miso, lemon-tarragon, truffled, sweet and smokey.

THE ASSOCIATED PRESS

Unless you really crave those accordion-like ridges or consider Thanksgiving a failure without hearing that classic shplopping noise, you have no excuse for resorting to canned cranberry sauce.

Homemade cranberry sauce is wildly better than anything you can buy and it takes little time or effort to make. Plus, it’s easy to take a basic cranberry sauce and doctor it up in so many delicious ways.

Here’s a base recipe for a delicious brown sugar and orange cranberry sauce, plus five ways of taking the flavor in crazy delicious directions. Don’t want to use our base recipe? Don’t. Use what’s written on the bag of fresh cranberries, then use our flavorings.

CRANBERRY SAUCE WITH VARIATIONS

Start to finish: 15 minutes; servings: 8

12-ounce bag fresh cranberries

3/4 cup packed brown sugar

3/4 cup orange juice

Pinch of salt

In a saucepan over medium-high, combine the cranberries, brown sugar, orange juice and salt. Cook, stirring occasionally, until most of the cranberries have popped and softened, 8 to 10 minutes.

Remove the saucepan from the heat and select one of these flavor combinations:

Chipotle: Add 1 minced chipotle pepper and 1 tablespoon adobo sauce (from a can of chipotles in adobo). Allow to cool, then stir in 3 tablespoons of chopped fresh cilantro.

Truffled: Allow to fully cool, then stir in 1/2 teaspoon of truffle oil and 1 tablespoon finely chopped fresh chives.

Sweet and smokey: Stir in 1/2 cup of crumbled well-cooked bacon, 1 teaspoon smoked paprika and an extra 1/2 cup of brown sugar.

Lemon-tarragon: Stir in 3 tablespoons of finely chopped fresh tarragon and the zest and juice of 1 lemon.

Ginger-miso: Stir in 2 tablespoons of grated fresh ginger and 2 tablespoons of sweet white miso.

CRANBERRY SAUCE

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