I have strict orders not to mess with the Thanksgiving menu. A basic traditional menu is what is appreciated at our house. You know the basics: turkey, mashed potatoes, stuffing, gravy and cranberry sauce... I always make the basic menu but I wouldn't be me if I didn't throw in a few new side dishes along the way.
Nobody ever seems to mind if I "mess" with the cranberry sauce...such a little berry with such great flavor! Over the years I have made so many different types of sauces and of course a few cranberry chutneys and a conserve or two....and what is a conserve? It is preserving fruits with sugar or a mixture of several fruits cooked to jam-like consistency with sugar and often garnished with nuts and raisins. I guess you could say that I really mess with the cranberry sauce!
I wanted to add a simple recipe for cranberry sauce to the menu, so I am trying, yet again, a new recipe! This is one that I saw in this month's Fine Cooking Magazine, October/November 2012. Fine Cooking is my very favorite cooking magazine. I was pleased that I could make the cranberry sauce in advance and I am not disappointed!
Orange-Maple Cranberry Sauce
Fine Cooking, October/November 2012
1 12 oz. package of fresh or frozen cranberries (picked over and rinsed)
1 cup PURE maple syrup
1 medium orange, finely grated to yield 1 tsp zest, then squeezed to yield 1/3 cup
Combine the cranberries, maple syrup, and orange juice in a 3 quart saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 minutes.
Remove from the heat, stir in the zest, and let cool to room temperature, about 1 hour. (The sauce will thicken as it cools. It may be made up to 3 days in advance and stored in an airtight container in the refrigerator.)
I have been sampling all morning...it is really tasty! You won't be sorry if you add this simple cranberry sauce to your menu!