Sunday, November 30, 2008

Cranberry Sauces

This was our last Thanksgiving in Cambridge, and a few dishes have become staples on our Thanksgiving table. One of them is a rosemary-cabernet cranberry sauce that I came up with a few years ago. I usually also make a mustard cranberry sauce that is really great on those next day turkey sandwiches, but this time I decided to change things up a little bit and make an orange-bourbon cranberry sauce instead. The ingredients for the two sauces are shown below.
Rosemary-Cabernet Cranberry Sauce
1 package cranberries
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup cabernet sauvignon
1/4 cup orange juice
1/4 cup water
2 sprigs rosemary
1/4 tsp 5-spice powder
1/2 tsp grated ginger

Combine liquids and bring to a boil. Stir in sugars and grated ginger. When the sugar is dissolved, add the cranberries and bring to boil. Stir in the finely minced rosemary and cook for about 10 minutes, stirring occasionally. Add the five spice powder. A little bit of this should go a long way. Let cool. If you want a smoother texture, you can take out a portion of the sauce and puree it. This recipe has a real "holiday" taste to it that would make it a good side for a Christmas dinner.

Orange-Bourbon Cranberry Sauce
1 package cranberries
3/4 cup honey
1/2 cup bourbon
1/2 cup orange juice
1/4 cup water
1 tsp orange zest

Reduce the bourbon to 1/4 cup, add water, OJ and honey. Bring to boil, add cranberries and cook for 10 minutes, stirring occasionally. Finish with orange zest.

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