That ubiquitous bright bleeding red colour. That sickening cloying sweetness. The gelatinous glossy goo that sits in the bowl, ready to be scooped out onto to unsuspecting plates.
Every bite leaving that cloying saccharine film in your mouth.
That condiment that always gets served with turkey dinners. That condiment that you always end up having piles of left over that gets scraped into the bin.
The best part of it has been the ironic laughter if you dump it out of a can and the jelly still has the ridges from the can.
This year, under the influence of Elle, I decided to find and make cranberry sauce worth making.
I ended up with this:
Cranberry Sauce with Port and Cinnamon
* 1 cup ruby Port
* 3 cinnamon sticks, broken in half
* 1 cup dried cranberries (about 6 ounces)
* 1 12-ounce bag fresh cranberries
* 3/4 cup water
* 1/4 cup sugar (or less)
* Fresh Rosemary sprig
* Orange zest
Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.
Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; add rosemary; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool; add orange zest. Discard cinnamon sticks.
DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Modified from an Epicurious recipe
Pretty spectacular actually. The cinnamon and the rosemary really perfume the sauce. The dried cranberries give the sauce a bit of fruity texture. It wasn’t too sweet or cloying. I was really impressed, and I don’t even like Cranberry Sauce.
(Thank you to Elle for the inspiration, even if I didn’t get any pine nuts)