Thanksgiving Essentials: Ginger Apple Cranberry Sauce

 

Spiced Cranberry Sauce | Cook it Pretty
I’m pretty big on cranberry sauce. I love it in all forms, including shiny and jiggly out of a can. Last year I made cooked cranberry sauce for the first time, a departure from my Mom’s usual fresh cranberry relish – a family favorite close to my heart. Maybe it was because I was more focused on other things, like hosting my first Thanksgiving in Dubai, but it was a surprise hit.

Dubai Spices | Cook it Pretty
The reward could have been enhanced by my efforts to grind my own cloves. Cloves are plentiful in this land of spices, but seem to be most common in their whole, hard-as-nails form. Chopping wasn’t happening. My knives were no match. I tried mortar and pestling, slow and tiring. I even took a hammer to these suckers. I now understand why whole cloves are most often used as sharp objects plunged into defenseless foods like oranges.

Spiced Cranberry Sauce | Cook it Pretty
Success could also have been made sweeter by the hunt for key holiday ingredients, like the cranberries. In a land where I often call foods by names not widely understood by others, seeking cranberries in multiple markets was…interesting. Cranberries? They’re red and smooth? Possibly frozen? Very tart? *Points to image on a bottle of cranberry cocktail and smiles hopefully*

Spiced Cranberry Sauce | Cook it Pretty
Whatever other factors involved, the stuff tasted good. It smelled amazing. It was spiced and sweet. It tasted like it should taste. It tasted like home. The double batch lasted through many rounds of delicious leftover turkey sandwiches. I made it ahead of time and it made my life easier. And for all these reasons, I’m making it again this year. In Dubai again, this time with the in-laws. Please wish me luck on my holiday food shopping adventures.

Ginger Apple Cranberry Sauce
Double Batch, Serves 16

24 oz fresh or frozen cranberries (680 grams, for those of us shopping in the metric system)
1-2 tart apples, chopped
1 1/2 c water
1 c honey
1/2 c brown sugar
3 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
4 Tbs candied ginger, chopped
2 Tbs Cointreau or Grand Marnier
Zest from 2 oranges

In a large saucepan, bring cranberries, apples, honey, brown sugar, spices, and water to a simmer. Cover and simmer for around 10 minutes (until you notice it thickening) over medium-low heat. Add zest, candied ginger, and orange liqueur, continue simmering uncovered for a few more minutes. You’ll know when it starts to look like sauce. Remove from heat and taste, adding more sugar or spices if needed. Let cool in your serving dish of choice. Keep covered in the fridge until Turkey Day – you can make this a couple days ahead and save yourself the stove top room day-of. Bring to room temp before serving time.

© Cook it Pretty 2015

Advertisements
Aside

HBD America: Pinterest vs. Reality

I would love to get a little patriotic and host a party here in Dubai for the 4th. In my Pinterest dreams, said party would look something like this:

Pinterest 4th

Adorable patriotic party foods! Find recipe links here.

Then I remembered anyone I know who would really appreciate such details doesn’t live here, and I’d be hosting primarily former military dudes. Let’s be real, it would probably look more like this:

Real 4th

Which is also fun…

Also, am I really going to cut fruit into star shapes? How long does it actually take to make triple layer jello shots? Where would I even find blue sprinkles around here? If you are more ambitious than I am this holiday weekend and want to find the how-to’s for all that really cute stuff, check out my “Happy Birthday America” Pinterest board and please let me know if you try one!

Even if we just have a party of two and a few American beers, I’m still planning to wear my patriotic striped sailor shorts. Happy Birthday, America!