ROSEMARY AND GINGER SPIKED CRANBERRY SAUCE

SAVORY CRANBERRY SAUCE aka the one you are going to want on your Thanksgiving table

I know I may be a crazy person here but I’m not the biggest fan of orange in my cranberry sauce. For me, the flavors end up competing for attention on my tongue which just really isn’t all that enjoyable. If you’re like me or just want to try something a little different this year, this is the cranberry sauce to try! It’s savory with a touch of sweet—honestly, the balance tastes sophisticated. The sugar inside really is there to balance out the tartness of the cranberries while giving that familiar sweetness you are looking for in a cranberry sauce without tasting like straight candy. The sherry (not cooking sherry) rounds the flavor and gives it a complexity and depth, and the rosemary and ginger balance it all out in an herbal way. It’s lovely. I’m excited to have it with my turkey this year (and am secretly hiding some for great leftover bites)!

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ROSEMARY AND GINGER SPIKED CRANBERRY SAUCE

Yield: 2 Cups

Author: Michelle Williams

Cook time: 40 MinTotal time: 40 Min

Ingredients

• Cranberries (12 ounce bag, washed)
• White Sugar (1 1/2 cups)
• Water (1/2 cup)
• Lemon Juice (1 tablespoon)
• Sherry (1/4 cup. I used Amontillado Napoleon)
• Fresh Rosemary Leaves (1 tablespoon)
• Ginger Root (roughly a 2 tablespoon sized piece. It should look like an apple slice)

KITCHEN ITEMS

• Saucepan (I used non-stick)
• Wooden Spoon

Instructions

TO MAKE YOUR CRANBERRY SAUCE

1. Pour your cranberries into your saucepan.
2. Pour your sugar over your cranberries.
3. Pour your water over your sugar covered cranberries. Your sugar will look like it’s melting into your cranberries.
4. Use your wooden spoon to mix it all together.
5. Turn your heat on to medium.
6. Add your lemon juice, sherry, rosemary leaves, and chunk of ginger. Mix it all together.
7. Let sit until you see a foam-like bubbling. Then mix again. Repeat this over and over until your liquid has reduced so much that you can scrape your spoon along the bottom of your saucepan and like the parting of the dead sea, your cranberry sauce stays apart (for the most part)—about 40 minutes. FYI. timing may fluctuate slightly based on if your heat is slightly higher or lower than mine.
8. Remove and discard of your chunk of ginger.
9. Transfer your cranberry sauce to a bowl and serve it with a spoon.

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