It is a damn shame we wait until Thanksgiving day to eat the first cranberries. It’s never enough for me! But what else do they go with? How do you even COOK a cranberry that doesn’t come out of a can? Answer– Everything, and Easily. Spread on toast, or a roasted pork loin, or leftover turkey sandwich. It’s freakin’ delicious on pancakes and lasts up to 2 weeks in the fridge, so grab a bag and get cooking. Makes 4-6 servings.
1 package fresh cranberries, standard 12 oz. bag
1 ½ C Apple Cider
2 T Balsamic Vinegar
3 T Honey
5 Sage Leaves, fresh if available, left whole
Salt & Pepper
Medium Sauce Pan
- Add all ingredients except vinegar to a sauce pot, keeping sage leaves on top.
- Bring to a boil, then reduce to a simmer for 15 minutes, stirring occasionally.
- When it begins takes on a jam/jelly consistency, add in vinegar and simmer for another 5 minutes.
- Turn off heat and remove sage leaves. Serve warm or refrigerate for later use.
Serve over ricotta on toast with balsamic glaze or honey drizzled over. Make a dip for nutty crackers by layering over cream cheese. Serve as a side to roasted pork loin and brussel sprouts. Get creative!
WHY YOU NEED THIS RECIPE:
Because if you wait to bust out some schmancy cranberry sauce on Thanksgiving day when your brother-in-law really wanted that jelly from a can, turkey necks may roll. Make this now – Today for dinner, this weekend, so you get yours and he can have the 75-cent awfulness on the Big Day. Jump out of tradition for an ingredient that deserves recognition more than once a year. Maybe you can convince that brother-in-law of yours to try something new by next Thanksgiving.
We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked or #properly forked
Recipe created and tested in Properly Forked kitchen.