Friday, October 23, 2009

Martha Stewart's Cranberry-Orange Sauce

While we made gravy from the stuffed turkey breast, I thought having a cranberry sauce would be a nice addition. Some people just stuck to gravy; I topped my piece of turkey with gravy and added cranberry sauce on the side. It's so quick and easy to make your own cranberry sauce, so why not just make it at home? I liked this recipe because of the added flavours, but for a basic sauce, you just need cranberries and sugar.


Cranberry-Orange Sauce
From Martha Stewart Living, November 2005.
This is a third of the original recipe because I did not want any leftover sauce. Feel free to make more if you have more guests.

* 1 cups fresh cranberries
* ⅓ cup sugar
* ⅓ tbsp finely chopped peeled fresh ginger
* ½ navel orange, peel and pith remove, flesh cut into segments with a sharp knife

Stir together cranberries, sugar and ginger in a medium saucepan.
Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop.
Add 1 cup of water and simmer, until thickened slightly.
Remove from heat.
Stir in orange.
Let cool.

It's as easy as adding the ingredients into a saucepan!

For the rest of the Thanksgiving Menu:
* Mushroom Soup
* Turkey Breast Stuffed with Pancetta & Chestnut Stuffing
* Tourtière with Homemade Ketchup
* Roasted Carnival Squash
* Pumpkin Fritters served with ice cream

1 comment:

Gastronomer said...

Cranberry sauce is SO much more awesome than gravy :-) Love the stuff. I have some in my fridge just to snack on!