Fresh tart red cranberries are sweetened with pure maple syrup and flavored with orange juice and orange zest in this easy cranberry sauce studded with nuts. The sauce thickens as it cools into a chunky consistency perfect to go alongside your Thanksgiving bird and to spread, of course, on those leftover sandwiches. I especially enjoy leftovers in my morning oatmeal. I really like this recipe because the proportions are 1:1:1:1 making it super simple to double or triple the recipe as we always do. The sauce can be made up to 3 days in advance and kept refrigerated or it can be frozen for up to a month. If freezing, add the walnuts or pecans to the finished sauce after thawing, so the nuts don’t soften. Freshly grated ginger can be added for a bit of spice if you like.
When a taste of a dish elicits moans of pleasure and that same reaction goes around the whole table at which one is seated, well, a girl just has to get herself some of what they’re having! This was a recent experience at a Canadian Thanksgiving feast. The dish in question that overshadowed every other delicious offering at my friend Panorea’s table? The cranberry sauce! Continue reading