Ingredients with Measurements:
- 1 cup fresh or frozen cranberries
- 1/2 cup honey
- 1/4 cup water
- 1 cinnamon stick
- 1/4 tsp ground ginger
- 1/4 tsp salt
Special equipment needed:
- Saucepan
- Wooden spoon
- Blender or food processor (optional)
Step-by-step instructions:
1. In a saucepan, combine the cranberries, honey, water, cinnamon stick, ginger, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
4. Remove the cinnamon stick and let the sauce cool for a few minutes.
5. If desired, transfer the sauce to a blender or food processor and blend until smooth.
6. Serve the sauce warm or chilled.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 1 cup of sauce, serving size varies
Nutritional information:
Calories per serving: 60
Total fat: 0g
Sodium: 60mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugars: 14g
Protein: 0g
Substitutions for ingredients:
- Maple syrup or agave nectar can be used instead of honey.
- Ground cinnamon can be used instead of a cinnamon stick.
- Ground cloves or nutmeg can be used instead of ginger.
Variations:
- Add a splash of orange juice or zest for a citrusy twist.
- Add a pinch of cayenne pepper for a spicy kick.
- Add a tablespoon of balsamic vinegar for a tangy flavor.
Tips and tricks:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too tart, add a little more honey to sweeten it.
- The sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the sauce in a small bowl or pitcher alongside roasted meats, poultry, or vegetables.
Garnishes:
Garnish the sauce with a sprig of fresh rosemary or thyme.
Pairings:
The sauce pairs well with turkey, ham, pork, chicken, and roasted vegetables.
Suggested side dishes:
Serve the sauce with mashed sweet potatoes, roasted Brussels sprouts, or green beans.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too sweet, add a little more cranberries to balance it out.
Food safety advice:
- Make sure to wash the cranberries thoroughly before using them.
- Store the sauce in the refrigerator and discard any leftovers after a week.
Food history:
Cranberry sauce has been a traditional Thanksgiving side dish in the United States since the 1800s.
Flavor profiles:
The sauce is sweet and tart with warm spices like cinnamon and ginger.
Serving suggestions:
Serve the sauce warm or chilled alongside your favorite holiday dishes.
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