KosherEye.com
by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)
Like gravy, cranberry sauce is a very personal matter of taste. Some folks like it coming out of the can and others, like myself, are die-hard DIY’ers. I love the play of tart and sweet on my plate and think that the cranberry sauce adds a pop of color and taste. I add crystallized ginger for a citrus/spice zing.
Ingredients:
4 cups fresh cranberries
2 cups water
1 cup sugar
2 tablespoons crystallized ginger, chopped
2 cups tangerine sections (fresh not canned!), diced
Directions:
Sort through the cranberries and make sure there are no leaves, twigs or iffy looking berries.
Add all of the ingredients, except for the tangerine sections, to a medium saucepan over medium heat. Cook until the cranberries begin to POP (about 15 minutes). Stir until the berries form a jelly consistency (5 minutes). Remove from the heat.
Stir in the tangerine sections and cool.
The cranberries can be made 3 days ahead of serving.