Fresh cranberry sauce is a classic accompaniment to Thanksgiving day turkey, but this delicious little side could pair nicely with almost any savory meat dish. The sweet and acidic flavors provide a lovely contrast with the rich umami flavors in roasted meats such as pork or beef as well as a rich fatty fish such as trout or salmon.
If you are a die hard canned cranberry sauce advocate, I imagine your blood pressure is rising. I can see the veins popping out of your neck as you howl, “You’ll get my can shaped cranberry sauce when you pry it from my cold dead hands!” while leaping from a moving vehicle clutching a shopping bag full of canned cranberry sauce as something detonates in the background and explosions light up the sky.
Well…that escalated quickly. Must be a tryptophan induced day dream from all the turkey. Let’s all just take a deep breath. I don’t intent to take your cranberry jelly away. You can always serve it along side this recipe. If you insist on incorporating it into this recipe, you can substitute about 1/4 C. of the canned stuff for the water and orange juice and cut the sugar down to 1/2 C.
Fresh Cranberry Sauce
- 1 12 oz. bag fresh cranberries
- 1 C. Sugar
- 1-3 1/2″ Orange rind peels, no white pith
- 2 TBS. Fresh squeezed orange juice
- 1 TBS. Water
- 1/2 TSP. Kosher salt
- 1/4 TSP. Fresh cracked black pepper
- 2 Sprigs fresh thyme
- In a medium sauce pot, combine cranberries, sugar, orange rind, orange juice, water.
- Heat pot over medium-low heat. Cook over low to medium-low until sugar is dissolved and cranberries are tender and begin to burst, about 12-15 minutes, stirring occasionally. Take care not to let the sugar burn or stick on the bottom of the pot.
- Remove from heat and season with salt and pepper. Serve alongside a Roasted Brined Turkey or Pumpkin Rice Dressing.