A Cranberry-Related Reminder

How to Make a Cranberry/Ginger/Jalapeno Sauce Folks Might Love Thursday

So if you’ve been a subscriber for a bit, you may remember this as part of a recipe - the key part, in fact - I posted a couple of months ago. I’m reposting for two reasons - Hi! New Subscribers!! and because it works as a standalone dish for Thanksgiving.

Here you go:

First, pour and enjoy a glass of white wine - sweet but not too sweet.

Then put in one unopened can of Ocean Spray Whole Berry cranberry sauce in the fridge to chill it a bit (yes, I know you shouldn’t put cans in the fridge but this will be fine.)  Make sure it’s Ocean Spray Whole Berry and not some knock-off brand and if you make your own cranberry sauce and think you can use that you would be wrong – I have tried that and it doesn’t work; the resulting sauce tends to get waaay liquidy (same with the cheap stuff.)  It seems the pectins in Ocean Spray are perfect for heating … go figure (and if you know someone who works for Ocean Spray forward them this recipe and have them send me a check.)

While the can is in the fridge, dice - nearly mince but not too too small - smaller than a vicodin but bigger than a citalopram or so – basically small enough to blend nicely in the finished sauce but big enough to still catch the heat and not simply melt.

Oh and what you are dicing is (per can of cranberry) two large, crisp jalapenos and about a thumb and finger of ginger.  Also, you can chop a small bit of dill or you can use the stuff in the jar (it works fine) – say maybe about a flat teaspoon’s worth. Feel free to modify the spice amounts to taste. (note – wash your hands after dicing the jalapenos, especially if you have to go pee – trust me on that.)

Pour some of the wine in a glass and drink it.

Take a saute pan, put a bit of butter in it, heat it up high, wait a few seconds, put some wine in the pan, then add the ginger and jalapeno.

If you have some turkey drippings you aren’t using for the gravy, add a few tablespoons of that as well. If you don’t, don’t bother - it’s nice to have but not crucial.

Once the aromatics have become noticeable and the bits have turned just a bit dark, add a little more butter and a little more wine and then the cranberry sauce.

Then smoosh the goop around the pan – mixing it in with the ginger and jalapeno - until evenish.  Bubble, bubble heat for a bit, then add the dill, maybe some wine if there is any left, and then cut the heat to keep the concoction at a high simmer.  You will see the sauce reduce and get darker – that is good and this whole process should take about six minutes.

It’s done when it looks maybe maroonish and pretty molten.

Put it in a dish and bring it to the table and people can use it as they wish!

If you have a bunch of people, simply double the ingredients.

And if you have any leftover, it’s great on turkey sandwiches!

Have a great Thanksgiving!