Cranberry sauce, a quintessential accompaniment to festive meals, has a rich history dating back to Native American traditions. Indigenous peoples used cranberries for their vibrant color, tart flavor, and potential medicinal properties. The sauce gained popularity in the early 17th century when European settlers incorporated it into their culinary repertoire.
The flavor profile of cranberry sauce is a harmonious balance of tartness and sweetness. Cranberries, known for their distinctive taste, provide a zesty kick that complements the sweetness added during preparation. Often enhanced with sugar, orange zest, or other fruits, the sauce offers a delightful contrast to savory dishes like turkey or ham.
Over time, cranberry sauce has become a staple on Thanksgiving and Christmas tables across North America. Its popularity extends beyond holiday feasts, with many enjoying it as a versatile condiment throughout the year. Whether served in a traditional sauce form or creatively incorporated into recipes like salads or desserts, cranberry sauce adds a burst of flavor and festive color to diverse culinary creations.
Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- Zest of one orange
- 1/4 cup port wine
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
Instructions
- Rinse the cranberries and discard any damaged ones.
- In a saucepan, combine cranberries, sugar, orange juice, orange zest, port wine, cinnamon stick, and ground cloves.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce heat to low and let it simmer for about 15-20 minutes, or until the cranberries burst and the sauce thickens.
- Remove from heat and let it cool. The sauce will continue to thicken as it cools.
- Discard the cinnamon stick and transfer the cranberry sauce to a serving dish.
- Refrigerate until ready to serve.
