When I am making my Thanksgiving dinner, I always start with the cranberry sauce. It is my official kick-off for my Thanksgiving cooking. It can be made a few days ahead of time and it just gets better and better. I usually make a few different kinds of cranberry sauce, and this one is a new favorite because it is just a little bit different. Cranberry and orange are a match made in heaven, but the ginger and balsamic add a little more flavor and I have to say, this one might make a yearly appearance.
2 cups cranberries
2 apples, peeled and chopped
1/4 to 1/2 cup honey (depending how sweet you like it)
2 teaspoons grated fresh ginger
1/2 teaspoon cinnamon
zest from one orange and juice
1 Tablespoon balsamic vinegar
- 2 cups cranberries
- 2 apples, peeled and chopped
- 1/4 to 1/2 cup honey (depending how sweet you like it)
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon cinnamon
- zest from one orange and juice
- 1 Tablespoon balsamic vinegar
- Put all of the ingredients in a saucepan.
- Cook over medium-low heat for about 15 to 20 minutes. The cranberries will pop and everything will get tender and the flavors will get to know each other.