I don’t know about you, but when I was growing up we ALWAYS had cranberry sauce from a can at Thanksgiving. Nobody ever bothered to make the real thing. And so, until yesterday, neither had I. I didn’t realize how stinkin’ simple it is! (and how much more delicious it is!) I chose to go with something a little different than your typical cranberry sauce. It’s got ginger in it for a little kick.
If you were planning on going with the can, but want to try something new, this is the recipe for you. You can do it! Think outside of the can! It only takes about 15 minutes of your time. Although you might be crazy to go to the store today, I’m sure you won’t be the only one running out for last minute things. Luckily, this recipe requires very few ingredients. It’s another Pinterest find — this time from Martha Stewart. Thanks Martha!
Cranberry Ginger Relish
1 bag (12 ounces) fresh or frozen cranberries
1 cup sugar
1 tablespoon grated fresh ginger
2 tablespoons sherry vinegar or red wine vinegar
Lately, instead of buying fresh ginger, I’ve been using this ginger from a tube. OK, that sounds weird and gross, but I found that in the past whenever I needed ginger for a recipe, I would hardly ever use the entire thing, and it would almost always go bad. The tube from the store (which really is just ginger and something to preserve it) tastes the same and lasts much longer in the fridge! Here’s a link to a pic so you can hunt it down at the store.
OK, on to the recipe.
Combine cranberries, sugar, ginger, and 2 Tbsp. water in a large saucepan and bring to a boil. If you’re like me, you might be wondering, ‘umm…. this is hardly any liquid, how is all of this going to boil?’ Well, it does. The water combines with the sugar and ginger, and it boils. Trust me. (P.S. My apologies for the crappy pictures in this post… I was running around with 8 million things to do before we left town, trying to make this sauce, take pictures, pack, etc, etc… Thus, no time to get the perfect shot.)
When it comes to a boil, reduce heat to medium-low and simmer until most of the cranberries have popped — about 10-15 min.
Look at that gooey mess!
Stir in the vinegar. Remove relish from the heat, let cool to room temperature, and serve. You can’t tell from the pictures, but the sauce is a beautiful, deep, ruby red, and oh-so-delicious!