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How to make a very berry homemade cranberry sauce |
| Written by whiteshoulder |
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Thanksgiving dinner could not be called a true Thanksgiving dinner without some cranberry sauce. It is that little something extra that seems to cleanse the palate while enjoying the feast spread across the table. Cranberry sauce has a way of separating the tastes of the various foods to be eaten. It also gives the turkey slices an extra little bite between bites. Cranberry sauce is enjoyed by many who admire this simple sauce that can be tangy, spicy and sweet all at the same time. Of course if time is limited and making a homemade cranberry sauce is not an option there are other ways of enjoying this bright and fragrant dinner addition. Cranberry sauce can be purchased in all local markets in town. It is packaged in cans with two varieties. Whether you purchase this sauce with whole cranberries or in the familiar jellied form it will complete your Thanksgiving meal every time. Ingredients: 1 package of fresh or frozen cranberries (12-16 ounces) 1 cup of pomegranate juice 1 persimmon peeled, cored and sliced into small chunks ¾ of a cup of granulated sugar ½ cup of a finely chopped medium yellow onion 2 cloves of minced garlic ¼ of a teaspoon of ground ginger 1 tablespoon of extra virgin olive oilDirections: In a large frying pan add the olive oil. Allow oil to get hot. Add the minced garlic and chopped onion and sauté for 3 minutes with a medium flame. Stirring while cooking until garlic and onions begin to soften and get somewhat translucent. Next, add the pomegranate juice, sugar, cranberries and ginger. Raise the flame under the frying pan between medium and high. Bring the entire mixture to a boil. Reduce the flame again between medium and low for another 3 minutes. Change the temperature again to a simmer or as low a flame as possible. Cook for 15-20 minutes or until the cranberry sauce begins to just thicken. As soon as the sauce begins to thicken, remove pan from heat completely. Add the persimmon to the mixture and gently fold into the sauce mixture. Transfer the cranberry sauce to a lidded container or metal bowl and cover tightly. If the bowl does not have a lid pull saran wrap over the bowl tightly then place in the refrigerator. Allow the cranberry sauce to remain refrigerated for at least 48 hours. Once sufficiently chilled, transfer sauce into smaller serving dishes and place on the dining table near the carved turkey platter. Enjoy!Happy Thanksgiving! Suggestions: If persimmons are not available in your area a ripe apple is the perfect substitute. Pomegranate juice is a little tart for some. More so than cranberry juice. Change up the juices with the same quantity amounts if one is preferred over the other. Cranberry sauce can be served cold, at room temperature and also warmed. Place in microwave for short periods and remove and stir. Continue to do so until the desired temperature is acquired. Spoon a little cranberry sauce into your stuffing and get a new burst of flavor you won’t forget.
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