Earlier today I posted a teaser…
Since it’s the time of cranberry harvests I thought it would be appropriate to discuss cranberry sauces. Thanksgiving is generally the time you see cranberry sauce and with the-best-holiday-of-the-year only several weeks away I knew you’d want plenty of time to prepare.
Cranberry sauce is quite basic – water, cranberries and sugar, cook, enjoy. There are even directions on the back of most packaging, but I know most of you are looking for something with a little more sass. There are a decent amount of people who turn away from cranberries because of its sour taste and there are others who enjoy it; thus, I’ve made a double ending recipe. Cranberry sauce with two endings is what I should have called this post.
And the secret ingredients are:
Actually, I should have called this post Cranberry Sauce-tail…get it. Like Cranberry Cocktail. As in all that’s missing to take this to Cranberry Mojito level is some liquor. Moving on…these are not traditional additions for cranberry sauce, but they do make for a tasty creation. Shout out with how you’ve jazzed up your cran-sauce and if you’re going to impress your family this year with this recipe!
Cranberry Sauce with a Twist
- 1 quart fresh cranberries
- 1/2 cup + 1.5 Tablespoons water
- 1 lime
- 4 springs of mint (about 20-25 leaves)
- 1.5 Tablespooon sugar
1. Grab a saucepan large enough for the cranberries, put on stove, turn heat to medium.
2. Wash cranberries in water, add to saucepan.
3. Add 1/2 cup water to cranberries and let simmer for 10 minutes.
4. Around 5 minutes in add in zest and juice from 1 lime.
5. The cranberry sauce is done when all of the cranberries have burst and form a jellied consistency. This takes about 10 minutes.
That’s the basic recipe. Here’s where you choose what to do: to add sugar or to not add sugar.
6. Not adding sugar: finely chop up mint leaves and add at the very end of cooking.
6. Adding sugar: While your cranberry-lime mixture is cooking, take the smallest saucepan you have and add the 1.5 tablespoons water and sugar and cook over medium heat until dissolved, stirring throughout (you might have to tilt your pan a bit). You’re going to make a simple syrup. During this process add in about half of the mint leaves and leave in the simple syrup until cooled for 10 minutes. Remove the mint leaves and stir the simple syrup into the cranberry sauce.
You are more than welcome to add in a sugar-substitute you like: honey, maple syrup, agave nectar, coconut sugar. I haven’t tried to make simple syrup out of anything other than white sugar, so if you’ve accomplished this let us know below!
Now, go on with your bad self and make this sauce!