It is T-minus 5 days until Thanksgiving. I still have not finished planning my menu, but really, it doesn’t change very much. I am a traditionalist, what can I say?
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
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.
Ingredients
- 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
Instructions
- 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.
I am Bree. I love to cook. Even more than I love to take pictures.
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This looks amazing! I am excited to make it! Thank you for sharing!
You are welcome! Happy Thanksgiving!
How unique! Balsamic and ginger are two ingredients I love to use, but I’ve never thought of them together!
Katie @ Blonde Ambition recently posted..Meatless Monday: Autumn Chili
It is a great combination.
This looks so fantastic and fresh, Bree! I will definitely be adding it to my Thanksgiving lineup!
Kelly Senyei (Just a Taste) recently posted..Puff Pastry Cornucopias with Pumpkin-Coconut Mousse
it is Kelly! And really easy to make.
I could totally eat this with a spoon. I’m craving something with a little bite right now.
Loretta | A Finn In The Kitchen recently posted..Pumpkin Monster Cookies
Or spread on a turkey sandwich…
I’m assuming this is stored in the fridge and served cold? I’m not that familiar with chutney but this sounds like an amazing alternative to cranberry sauce.
It is about the same thing. I chilled it and served it at room temperature.
This looks wonderful. This would be great for any occasion to switch it up a bit.
Yes, it is a departure from my usual, but delicious just the same.
This would be great on dressing also.
Chineka (savorthebaking) recently posted..Feature Fridays: 2012 Gift Giving Guide – Bakers and Cake Decorators
Yes, it would!