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Cranberry pie, cranberry salad and other ways to use Thanksgiving’s beloved berry

Addie Broyles, Austin American-Statesman on

Published in Entertaining

When making homemade cranberry sauce, you can swap in wine for the water added immediate depth and complex flavor. There’s no need to fret if alcohol is a concern. Pomegranate juice makes for a fantastic substitute for the wine. Just bump the sugar up a little to compensate for the fact that the juice is particularly mouth-puckering.

Cranberry sauce is a surprisingly receptive canvas for other ingredients. Cinnamon and orange zest round everything out in this recipe, but it would not be out of line to experiment with different flavors or spices, such as star anise, nutmeg, cloves or vanilla bean. Lemon and even grapefruit zest are worth considering.

— Becky Krystal

2/3 cup sugar

3/4 cup dry red wine

1/2 cinnamon stick (optional)

 

12 ounces fresh cranberries (about 3 cups)

2 long strips tangerine, clementine or orange zest (optional)

In a saucepan over medium heat, combine the sugar, wine and, if desired, cinnamon and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves and the wine has reduced slightly, about 4 minutes. Add the cranberries and, if desired, the zest. Simmer until the cranberries soften and the sauce thickens, 10 to 12 minutes. Remove from the heat; remove and discard the cinnamon and/or the zest, if using. Set aside to cool for at least several minutes and up to several hours. Serve warm or at room temperature. Makes 1 3/4 cups.

— Adapted by Becky Krystal from “A New Way to Cook” by Sally Schneider

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