Tart cranberries and sweet dried blueberries -- both native North American fruits -- get a dose of sweet heat from crystallized ginger in this festive cranberry sauce. A natural accompaniment to Thanksgiving turkey, it's also great spooned over baked brie.
Serves 8 to 10.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 cup water
- 1/2 cup sugar, plus additional sugar to taste if desired
- 1/4 cup white wine vinegar
- 2 tablespoons Triple Sec
- 1 tablespoon apricot preserves
- Pinch salt
- 1 bag cranberries, rinsed and picked over, mushy berries discarded
- 1/2 cup dried blueberries
- 1/4 cup chopped crystallized ginger
Preparation:
In a large, heavy-bottomed saucepan, whisk together the water, 1/2 cup sugar, vinegar, Triple Sec, preserves, and salt. Bring to a boil over medium-high heat, and simmer for 5 minutes to reduce slightly.
Add the cranberries, reduce the heat to low, and continue to simmer for 10 to 15 minutes, or until the cranberries have popped and the mixture has thickened somewhat.
Stir in the blueberries and ginger, and remove from the heat. (Don't worry if the sauce is still fairly runny -- it will continue to thicken as it cools.) When the sauce cool enough to safely taste, test the flavor. Adjust the sweetness to taste by adding additional sugar by the tablespoon if you prefer a sweeter sauce.
Serve warm, or allow the sauce to cool to room temperature, transfer to a covered container, and refrigerate until ready to serve. Enjoy!