- By: Kathy Gunst
This is the classic sauce for accompanying a holiday turkey. My version is loaded with oranges — fresh orange juice, orange zest, and thin strips of orange rind – candied ginger strips and crunchy nuts. This sauce is also excellent drizzled over pound cakes and butter cakes, as a “dip” for butter cookies, or spread it on morning toast and muffins, pancakes. Of course the ultimate use: a leftover turkey sandwich with stuffing, cranberry sauce, and crunchy lettuce on toasted white or whole wheat.
Makes about 6 cups
1 1/4 cups sugar
2 cups water
1/3 cup maple syrup
1 pound fresh cranberries
1/4 cups fresh orange juice*
1/4 cup julienned orange rind*
1 tablespoon grated orange zest*
2 tablespoons coarsely chopped candied (or crystallized) ginger**
1 cup walnut, pecans, or your favorite nut, coarsely chopped
*You’ll need about 2 to 3 large oranges. First, use one orange to remove the zest (the outer peel without the bitter white pith) by slicing it off with a small, sharp knife or a wide vegetable peeler. Use another orange to grate the rind and then use squeeze both oranges for their juice.
**Candied or crystallized ginger is available in the specialty food section of most supermarkets or at chocolate or candy shops.
Place the sugar and water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and cook about 10 to 15 minutes, or until the sugar syrup beings to thicken slightly and turn a pale amber color. Add the maple syrup and the cranberries and cook, stirring occasionally, until the cranberries begin to pop. Add the orange juice, orange rind, and orange zest and cook another 5 to 10 minutes, or until the sauce beings to thicken slightly.
Remove the sauce from the heat and add the ginger and the nuts, stirring well. Let cool completely. Place in a clean glass jar and cover; refrigerate for up to a week, or freeze for 6 months.
- By: Kathy Gunst