So here are my three favorites (currently). I was interested to see that I had a recipe from each of the last three decades, including the original, which I still love. So which cranberry sauce am I making this year? Well, as we are going to take a southwestern approach to our meal this holiday, I thought I'd make the Irene Sax recipe I found in Saveur last year, where the cranberries are roasted with a little jalapeno pepper. That should really spice things up!Bon Appétit, November 1982
1 cup sugar (Recently, I've use a combination of white and dark brown sugar.)
½ cup fresh squeezed orange juice
½ cup water (I replace this with another 1/2 cup of orange juice
3 cups fresh cranberries, rinsed and stemmed
2 T Cognac
Coarsely grated orange peel
1 T fresh lemon juice
1. Combine sugar, orange juice and water in large saucepan and bring to a boil over medium-low heat, stirring until sugar is dissolved.
2. Add berries and cook until popped, 5 to 7 minutes.
3. Mash some of the berries with back of spoon, then remove pan from heat.
4. Cool five minutes, then blend in remaining ingredients.
5. Cool completely. Refrigerate sauce until ready to serve.
Makes 3 cups
NOTE: This is best made at least 4 hours ahead so it can chill and thicken.
Food & Wine November 1994
2 T. vegetable oil
1 large yellow onion, finely diced
5 medium garlic cloves, finely chopped
4 cups fresh or frozen whole cranberries, about 1 cup
½ cup dried cranberries (about 2 ½ ounces) (I plump them for ½ hour in the ¼ cup of port.)
½ cup (packed) dark brown sugar
1 ½ cups cranberry juice
¼ cup balsamic vinegar
¼ cup port
1 ½ t. coarse or kosher salt
1 ½ t. coarsely cracked black pepper
½ t. allspice
1 small cinnamon stick
1 nickel-size slice of fresh ginger,
2 whole cloves
1. Heat oil in a large non-reactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until translucent, about 7 minutes.Add garlic and cook, stirring for 2 minutes. Stir in the fresh and dried cranberries, the brown sugar, cranberry juice, balsamic vinegar, port, salt, pepper, and allspice.
2. Tie the cinnamon stock, ginger, and clover in a small piece of cheesecloth and add it to the saucepan. Bring agrodolce to a boil over moderately high heat. Lower the heat and simmer gently until thickened, about 35 minutes. Discard the spice bundle and let cool.
(The agrodolce can be refrigerated, covered, for up to 1 week. Let return to room temperature before serving.)
Makes about 4 cups
Roasted Cranberry Sauce
Irene Sax, Saveur Magazine November 2008
1 lb. fresh or thawed cranberries
1 cup sugar (I use brown sugar)
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt
4 green cardamom pods, smashed
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and thinly sliced
1 1⁄2 tbsp. port
1. Heat oven to 450°. Using a peeler, remove peel from the orange, taking off as little of the white pith as possible. Cut peel into very thin strips about 1 1⁄2" long. Squeeze juice from the orange; strain and reserve 1 tbsp. juice.
2. In a bowl, combine peel, cranberries, sugar, olive oil, salt, cardamom pods, cloves, cinnamon, and jalapeños. Toss and transfer to a parchment paper–lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.
3. Transfer cranberry mixture to a bowl; stir in reserved orange juice and port. Let sit for at least 1 hour so that the flavors meld. Remove and discard cardamom, cloves, and cinnamon before serving.
Makes 2 cups