For a few years now, I have sent readers to the “From Scratch Club” to get the best-ever cranberry sauce. Alas, the club seems to have dispersed and is no longer maintaining a website. Fortunately, I printed out the recipe and will share it here. Enjoy!
Maple, Citrus & Ginger Cranberry Preserves
Makes about two pints
12 ounces whole cranberries
3 clementines or 1 very large orange, peeled and cut in small chunks
½ lemon, juice and zest
½ tart apple, in small chunks
¾ cup maple syrup
½ teaspoon freshly grated ginger root
a pinch of sea salt
(optional: a crank of freshly ground pepper)
1. Bring cranberries & maple syrup to a low boil. Keep a close eye on the mixture so the syrup doesn’t burn. You want the fruit to break down, and you can use a potato masher after 5-8 minutes to speed things up.
2. Once you have a rolling boil, add apple chunks, lemon juice & zest and clementines. Stir. Apples need to get soft but not mushy.
3. Add sea salt & ginger. Cook a bit more and use the potato masher to make sure all berries have popped.
If you end up using this, do let me know.
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