Thanksgiving Cranberry Sauce Recipe

Let’s look past the fact that Thanksgiving was now 2 weeks ago. You might want to make cranberry sauce for Christmas, or just for anytime, right? Maybe? Sure.

I wanted to make a sauce with a twist. Since my whole family is from northern New Hampshire, I tried adding some blueberries into the cranberry sauce. And a little ginger because who doesn’t like ginger? Orange juice replaces some of the sugar with a less refined sweetness to round out the flavor of the sauce.

And since I figure somebody’s going to wonder or ask: No, that’s not my plate. Yes, I am still a vegetarian. But I did carve the turkey for the second year in a row because I’m damn good at it.

Thanksgiving Cranberry Sauce

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(Makes around 6 cups):

• 24oz fresh cranberries
• 1 cup blueberries
• 2 cups orange juice
• 1/4 teaspoon salt
• 1/2-inch fresh ginger peeled and grated
• 6 Tablespoons cane sugar

Method:

1. Combine the cranberries, blueberries, and orange juice together in a large pot.
2. Cover the pot and bring the contents to a boil. Keep boiling until the juice evaporates.
3. Once finished, pour the cranberries and blueberries into a food processor. Add in the salt, ginger, and cane sugar and puree until smooth.
4. Move the sauce to a container and leave it out to cool. Once at room temperature, place the sauce in the refrigerator to until eating.

Next time I make this I want to swap another cup of cranberries for blueberries to make the flavor more prevalent. Nobody noticed there was blueberries in the sauce; I didn’t even notice and I made it.