Now, I am not the worlds biggest turkey fan. But, a nicely prepared slice of bird can act as a great transportation device for one of my favorite Christmas condiments – cranberries.
I can remember many a Christmas with the obligatory ‘cranberries in a can’ sauce that was the norm in the day. However as I worked on my cooking skills, early on I found out how easy it is to make my own cranberries. Now, the recipe on the bag of berries is alright, but the folks over at Cooks Country / Cooks Illustrated / America’s Test Kitchen have a couple of great recipes. The ‘regular’ sauce is a bit nicer than the bag recipe, but my favorite is their Apricot-Ginger Cranberry Sauce.
It has a sweetness from the apricot that balances the tart cranberries, and a little hint of cayenne that gives it just a perfect amount of spice to compliment the ginger. This mix of flavours is really nice, and it complements the turkey very, very well.
I made a big batch of each tonight, and portioned out into some containers. They will be off to the kids, and to friends of ours at the coast with a healthy portion retained for our Christmas table.
I can’t share the recipes here unfortunately as they are copyrighted. I do encourage anyone interested in cooking or food to look at an subscription to the Cooks Country / Cooks Illustrated websites. Then you have access to an amazing selection of recipes, all highly tested and very well explained.
Give homemade cranberries a try for you Christmas table. Once you have, you will never open another can again!
Enjoy!!
Your cranberry sauce is one of our favorite parts of Christmas dinner, thanks for sharing!!