I am notorious for having a poor memory, but one of my fond few from childhood was "being in charge" of making holiday cranberry sauce with my dad. These days, with the family far off in the land of the rising sun, I am left to fend for myself in this delectable Thanksgiving tradition. Not to worry, the process is incredibly simple and fun. Since youth I've varied my recipe to balance sweetness and acidity for optimal pairing potential---Pow!
Boil following magic ingredients in a saucepan for around 20 minutes, until berries have ruptured and liquids have thickened. Can be served immediately or refrigerated overnight.
- 12oz (1 bag) fresh cranberries (these guys smell just like Burgundian Pinot---give 'em a sniff!)
- 3/4 cup orange juice
- 2/3 cup brown sugar
- 1/3 cup "regular" sugar
- 1 generous glug Triple Sec (secret weapon!)
Triple Sec is an amazing clear liqueur distilled from Curacaoan oranges. It's affordable, great for cooking & cocktails or chilled on it's own, and has fancy big brothers: Cointreau, Curacao, and Grand Marnier. I had a little locally distilled Triple Sec leftover from summer's fun with sangria, and decided it had to be included in this year's cran-sauce.
Bonus points for making your own: it's quick and easy, can be made a day prior to festivities, often gains an "OMG, you made that?" and is versatile enough that a signature "secret ingredient" or variation---liquor, nuts, apples---is easy to whip up.
Possible cons of home-made cranberry sauce: A dear friend of mine is obsessed with the canned stuff, and insists on eating sliced rounds of jelly directly from the tin. Could result in anger in the absence of canned gelatinous cranberries. Everybody has a vice.
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