There are so many dishes that come to mind when we think about Thanksgiving: mashed potatoes, stuffing, pie, and of course, the turkey. But what makes all of these dishes sing is the brightness and tang of the cranberry sauce. Whether you prefer your cranberries in a chunky relish or secretly love the can-shaped loaf of jelly, try making a homemade cranberry dish for your feast this year.
In trying to find a great recipe to showcase our in-season organic cranberries, we couldn’t pick just one! Read on for a thick Cranberry Sauce with maple syrup, classic Cranberry Jelly (just like the canned, but without high fructose corn syrup), and Persimmon-Cranberry Sauce with fresh rosemary.
No-Sugar Cranberry Sauce
(adapted from The Pioneer Woman)
- 1.5 bag Cranberries
- 1 cup Juice (Cranberry, Orange, Apple Cider, or any other Juice Combination)
- 1 cup Pure Maple Syrup (not Pancake Syrup!)
- 3 tbsp Orange or Lemon zest
Simply wash cranberries and combine all ingredients in a heavy saucepan. Bring to a boil and stir regularly until cranberries burst (listen for the pops). Reduce heat and simmer for 10 minutes until sauce is thick. Serve warm or chill in the refrigerator for up to a few days before serving.
Classic Cranberry Jelly
(adapted from Epicurious.com)
- 3 bags Cranberries, thawed if frozen
- 1.5 cups Sugar (substitute Maple Syrup or honey)
- 1 3/4 cups Cold Water
- 1 tbsp Unflavored Gelatin
Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
Stir together gelatin and 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
Persimmon-Cranberry Sauce w/Rosemary
- 1.5 bag Cranberries, rinsed and picked through
- juice from 4 Mandarin Oranges
- 1 tbsp fresh Rosemary, minced
- 3 ripe Persimmons, peeled and diced
- 2/3 – 3/4 cup sugar (depending on how sweet you like it, can substitute honey)
- 1/2 tsp kosher salt
Add all ingredients to a saucepan. Stir. Place pan over medium-high heat and bring to a boil. Lower heat to medium and cook for about 15 minutes or until the cranberries burst, stirring occasionally. Remove from heat and allow cranberry sauce to cool for at least 10 minutes before serving.