Description
As this dish needs a couple hours in the fridge to firm up, it's a perfect stress-free make-ahead dish for your Thanksgiving table.
And, truth be told, this really is an all-purpose sauce: Equally good alongside turkey, chicken, pork, and other meats.
Ingredients
Scale
- 1 (12-ounce) package fresh or frozen whole cranberries, rinsed
- 2 cups packed light brown sugar
- 1/2 cup dried cranberries
- 1/2 cup dried tart cherries
- 1/2 cup white wine vinegar
- zest and juice of one orange, preferably organic
- zest and juice of one lemon, preferably organic
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cinnamon stick
Instructions
Place all the ingredients in a large saucepan and stir to combine. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and let cool completely. Remove and discard the cinnamon stick, transfer the sauce to its serving dish, and then cover and refrigerate until set (about 2 hours). The sauce will keep, refrigerated, for up to 2 weeks.
Notes
- You can use either white wine or cranberry vinegar in this recipe. Obviously, the cranberry vinegar would add even more fruity flavor. But since white wine vinegar is easier to find, and less expensive, that's the type I always use. If you have easy access to cranberry vinegar, definitely go for it!
- The original recipe calls for cloves, but since my husband is not a fan and can detect a mere trace of the spice in any recipe, I leave them out. If you like the flavor, add 1/8 - 1/2 tsp ground cloves along with the cinnamon and nutmeg.
- Recipe adapted from the oldie-but-goodie cookbook, America's Kitchen by Anthony Dias Blue.