Want to become a Blue Jean Chef Insider? For even more flavor, replace water with orange juice. When developing the recipe, Kim kept the sauce’s simplicity intact while making some tweaks of her own. Bring to room temperature before serving. This recipe is amazing. Add the cranberries and cinnamon stick (if using). Bring to a boil and reduce the mixture to a simmer. For years we used canned, jellied cranberries. That’s why the chef Ann Kim of the Garden & Gun Club in Atlanta keeps a few key elements simple. Due to its sugar content, the sauce will continue to thicken as it cools. If you’ve made this recipe and would like to share it with your friends, please link back to Cranberry Sauce on Blue Jean Chef. Just watch out… it is seriously addictive. © 2007-2020 Garden & Gun Magazine LLC. Start the cranberry sauce by combining the orange juice, zest and spices in a heavy based saucepan. Cool to room temperature and serve or refrigerate until you’re ready to serve. The products are sincerely recommended by us and don’t cost a penny more for you. Using a large spoon, mash the cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left. Just a note… You should know that we are a participant in affiliate sales programs that allow us to earn a small commission for providing links to affiliated sites. Hello! If not serving immediately, cool and keep in the fridge for up to 3-4 days. “You just drop everything in a pot and let it go,” she says. Spiced Cranberry Sauce Replace the sugar with brown sugar and add in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Due to its sugar content, the sauce will continue to thicken as it cools. Everyone loved it, and it’s so easy to make. The cranberries will pop and break down, helping thicken the sauce. SOOOO delicious and so simple to make! Bring to a simmer and reduce by half. The cranberries will pop and break down, helping thicken the sauce. Simmer gently for 20 … Never again! “When most people make cranberry sauce, they usually just use cranberries, orange juice, and sugar,” she notes. “I like to go just a little further to make it really stand out on the table.” In her version, fresh ginger, orange peel, and cinnamon layer in a hint of spice, while a diced Fuji apple adds texture to the otherwise smooth final product. Add the cranberries and cook on a low heat to slowly stew the fruit without burning 2 oranges, zested Add orange zest and nutmeg (if using). Combine the orange juice (or water) and sugar in a 2 to 3 quart saucepan and bring to a simmer to dissolve the sugar. Please do not use our photos without prior written permission. Combine the orange juice (or water) and sugar in a 2 to 3 quart saucepan and bring to a simmer to dissolve the sugar. Your email address will not be published. Orange Ginger Cranberry Sauce The sky's the limit! Required fields are marked *. All photos and content are copyright protected. “It’s as easy as that.”. In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. A seasonal dessert with a sweet family history for your holiday table, The event designer takes the hair of the dog to new heights, Keep warm as the weather turns cooler with these fabulous fall favorites, Is sudsing up your pan indeed heresy? “I love spreading it on biscuits, toast, and muffins,” she says. This cranberry sauce is so easy to make. Cook for 10-15 minutes or until the sauce if thickened and the cranberries have split open. Simmer gently for 20 minutes, or until all the cranberries have popped and broken down into a sauce. Stir the cranberry sauce and pour the strained sauce into a smaller container. We asked the experts to weigh in, Over a phone call from the road, the Southern author talks his new essay collection, books that inspire him, the unhealthiest scrambled eggs in history, and his spooky Halloween plans. Join my list today to receive free exclusive offers, fresh recipes, updates and much more from Blue Jean Chef. To Make Jellied Cranberry Sauce: Pour the hot whole berry cranberry sauce into a fine-mesh strainer over a heat-proof bowl. “You could also use it as a compote in cranberry cheesecake.” Perhaps its greatest vehicle, however, is the classic day-after-Thanksgiving sandwich. Warm through gently to serve. According to Kim, the greatest thing about cranberry sauce is its versatility beyond the Thanksgiving turkey. The Garden & Gun Club chef spices up her version with a simple riff, Preparing the Thanksgiving spread can often mean spending the day laboring over the perfect roast bird, or baking a full roster of decadent pies. Combine the remaining cranberries, water, orange juice and sugar in a medium saucepan. Transfer to a warmed serving dish, discarding the star anise and cardamom pods. Take off of the heat and stir in the orange zest and the 1/2 cup of reserved cranberries (for texture). It is now my go-to cranberry recipe. Thank you! Her signature cranberry sauce, for example, subtly riffs on the traditional recipe, promising low effort and high reward. Homemade cranberry sauce is always tastier than the store-bought kind, PLUS you can customize your ingredients for different flavors - cranberry pear, cranberry orange, cranberry ginger, spicy cranberry (with hot chili peppers).