This morning for breakfast, I had fresh, still piping hot cranberry sauce on a thick slice of Pumpkin Bread. Warm and savory, sweet but tart, and with a strong bite of ginger it was perfectly filling and comforting on a chilly winter morning.
Fresh cranberry sauce is one of my favorites. I never understood why it only comes out one day a year for the Thanksgiving spread, or why so many people seem to be wary of making it from scratch. I think it is in truth, the absolute easiest thing possible to make and delicious as a side dish, with ice cream or yogurt for desert, or as a spread for breakfast.
Most recipes for cranberry sauce call for 2cups of sugar. but I think you’ll find that if you leave the sugar out, you won’t be disappointed. Cranberries ARE tart and paired with comforting roast vegetables, meat or potatoes, the tangy kick of cranberry only adds to the meal. As a desert, the yogurt (with honey and vanilla) or ice cream is sweet enough to carry the sauce.
1 12oz bag of Cranberries (about 2 cups)
1 Tbspn Honey (or Agave Nectar for a Vegan option)
2 heaping Tbspn Grated fresh ginger (use more or less to fit your taste)
1 cup water
Combine ingredients in a sauce pan, cover and bring to a boil. Lower heat and simmer until most of the cranberries have popped (split their outer skin), stirring occasionally for about 10 minutes. Serve hot or set aside and let cool. Sauce will keep covered in the fridge for about a week.
Sauce could of course be made in bulk and canned. Se our earlier post on Canning basics.
The Pumpkin bread is from the Union Square Green Market, courtesy of Stone Arch Farms from Schuyler County, NY. They have been a vendor at the market for over 27 years and their baked goods are always a treat.
Banana, Carrot or Zuccini bread would also be wonderful.