Thanksgiving is exactly one week away, so I thought I’d share my unusual and outright delicious cranberry sauce/jam recipe with all of you! This is a ‘sauce’ yes, however it is chunky and nutty and sweet yet savory (the nutmeg and pecans make it feel spiced and warm!). I was truly experimenting when I used dried apricots and blueberries, but this sauce ended up being so unbelievably good, I couldn’t stop eating it. Just when you thought turkey’s sidekick wouldn’t steal all the limelight, it does. This recipe is stellar, a crowd favorite (trust me, I tried it at my company’s Thanksgiving potluck and people enjoyed it tons!) and not to be missed.
What to with this when there’s some leftover (unlikely, but possible!)…slop it onto some crackers with brie cheese or top a scoop of vanilla ice cream with this after heating it in the microwave for 20-30 seconds. AMAZING.
Yields: 12 servings
1 cup water
1 cup white sugar
1 12 ounce package fresh cranberries
1 orange, juiced (or 1/2 cup of orange juice)
1 apple – peeled, cored and diced
1 pear – peeled, cored and diced
1/2 cup chopped dried apricots
1/2 cup dried blueberries
1 cup chopped pecans (raw, unsalted)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to a simmer, and stir in cranberries, juice of the orange, apple, pear, dried apricots, dried blueberries,pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until all of the cranberries burst.
Remove from heat, and let cool to room temperature. Refrigerate and serve alongside turkey and mashed potatoes for a fabulous Thanksgiving meal!
Note: Can be made ahead and refrigerated for up to 1 week! Also, the sauce will be chunky because you’ve used fresh cranberries and other chopped ingredients, so don’t expect a liquid!]