I was looking over the recipes I’ve blogged this week for Thanksgiving: turkey, gravy, stuffing, mashed potatoes, beverages, a pumpkin cake …
Oh, dear. Once again I have forgotten the cranberry sauce. Before Suzen yells at me, because she loves cranberry sauce the way I love those potatoes with gravy, let me pass along her favorite sauce recipe.
Our friend Nick Malgieri is a famed as a baker, teacher, and ultimate cookbook author. Perhaps it’s his sweet tooth, but long ago we got this recipe from him and simply fell in love with it. We have it every Thanksgiving and Christmas, whether we are cooking at home or on the road. Nick’s Cranberry Sauce is essential for our holiday spirit.
Even if you aren’t fond of cranberries, you just may succumb to the complex spiciness of this recipe. It calls for bitter orange marmalade. Go high end here. Really high end. You want a British or French jar with a serious price tag, for you’ll want that authentic orange tartness here.
I’m not by nature a cranberry fan. But this sauce on a forkful of turkey is a holiday wonder.
Nick’s Cranberry Sauce
Makes 12 servings
Ingredients:
- 3 bags cranberries
- 3” piece of ginger, grated or crystallized ginger finely chopped
- 1 ¼ cup of light brown sugar
- 2 cups granulated sugar
- 1 12 ounce jar of bitter orange marmalade
- 3 oranges quartered and seeded
- 2 cups water
- ¼ teaspoon salt
- 12 ounces of currents
Preparation:
Add all ingredients to a medium size pot, except currents. Bring to a boil, then simmer for 15 minutes.
Add currents. Bring mixture back to a boil, then remove from heat. Press oranges quarters, then remove. Cool and store.
Source:
Nick Malgieri