I am sure that you have rounded up your recipes for tomorrow and are all set. But.. I couldn’t resist sharing this super simple and fast cranberry sauce recipe. This past weekend, we celebrated our Thanksgiving, like we alway do. I made our usual favorite cranberry sauce, but I had come across this recipe last week, and decided last minute, to add it to our Thanksgiving table as well. I am not usually a chunky cranberry sauce fan, but with this recipe, I’ve been converted. It has a great ginger kick, a little sweetness from the riesling, which really makes the cranberry flavor really pop. No refined sugar, just maple syrup as a sweetener. This dish comes together rather quickly, a little chilling time, and you’ll be spooning this over your turkey in no time. I hope you all have a wonderful, filling Thanksgiving full of love and good times!
Recipe from Floating Kitchen
- 1 (12-ounce) bag fresh cranberries, thawed if frozen
- 1/3 cup pure maple syrup
- 1/3 cup Riesling
- 2 Tablespoons peeled and grated fresh ginger
- 1/8 teaspoon salt
- Place all the ingredients in a medium saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until almost all the cranberries have burst open, about 10 minutes.
- Remove from the heat and set it aside to cool slightly.
- Transfer the cranberry sauce to a serving container, cover and refrigerate until completely cool, about 2 hours. Store in an airtight container in the refrigerator 4-6 days.