Apple-Ginger Cranberry Sauce
By Sue Lau |Palatable Pastime
It’s time for more #CranberryWeek! Are you ready? Put the turkey drumstick down and head right over here. 😉
Today I have for you my apple-ginger cranberry sauce which is actually one from last year I have had on the back burner since I never got to it until now.
Yes, this sort of thing happens. I cook and create far more than I can ever post. Posting as a blogger takes a great deal of time and energy to get it from my kitchen to your kitchen. But I do enjoy sharing my food ideas.
I used Arkansas Black apples when I made this one. The Blacks have a plant parent of Winesap apples, which are both long-keeping, firm, juicy, and tart, with some spicy notes. If you can get the black apples, great, but if you need to sub, I suggest using a sauce/baking apple. To approximate it, I would mix Granny Smith apples with something like McIntosh, Galas, or Fuji apples.
It may seem like a bit of geeky nonsense, but not all apples are the same when it comes to culinary usage beyond just eating them out of hand. If you can get a handy chart, keep it in your kitchen drawer. I’d post one, but apples are so different from other areas, it would probably be mostly useless except for grocery store varieties which are shipped in. You can easily find usage info for those types online.
For local apples, check with your local orchard if you have one. And don’t worry about late season, I bet they have plenty which have kept well, including cider, which they often freeze.
I also added a little wine. Because, you know. It’s my recipe- I can do what I want (laughs). I wish. I may be a good cook, but I am not without catastrophe in the kitchen, either by accident, or in developing recipes. But this one is actually good.
I like cooking fruit with wine, and if you have been following my recipes, I like cooking with crystallized ginger (there’s another one posting tomorrow!) Both these things work well with the berries, and if you are bored they can be just the ticket to paradise.
I mean, who says you have to be bored in the kitchen? I mean. REALLY. Let’s discuss this over a glass of wine, shall we?
And if we pour a little in the food—ehem, at least I am not like one of those people on Chopped who sips from the wine, pours it in the food, and then serves it up to Ted Allen or one of the judges. I mean. C’mon! Haven’t they heard about washback where they come from? That is just icky-nasty.
Things to be thankful for.
And in terms of Thanksgiving and what to be thankful for, there is one big thing right there. Nothing that touches my lips gets in my food. I mean, I even keep a little stack of spoons nearby when I am building up the spice profile on things. One taste and into the dishwater. Not back into the pan. Next taste- new spoon.
Other things to be thankful for are family, which I hope everyone has over to break bread with, but not everyone does. Someone out there, perhaps even you, might have to face down being alone on a holiday. I’d suggest spending your time at a soup kitchen, being among others and helping those unfortunate.
So if you are in that spot, this is an idea for your next holiday. At the very least, it is always an opportunity to give back to the community and make new friends.
And in my little community of food blogging friends, we like doing these events together, for fun, and just to be doing it- no reason really needed. There have been some amazing cranberry recipes posted this week and into tomorrow. So make sure you stop in and give them a peek.
You definitely don’t want to miss my Cranberry Bliss Bars posting tomorrow. I ALWAYS get comments on those. (Not from people on the blog but people in real life).
I hope you have the happiest of Turkey-Bird days, with every single dish exactly as you hoped for (which means really really yummy and buttery and sugary sweet and it actually makes you LOSE weight). Well, as Ma in the movie Babe said “Maybe we shouldn’t hope for too much!”
Apple-Ginger Cranberry Sauce
- 2 tablespoons butter
- 2 apples Arkansas Black, peeled, cored and chopped
- 1/4 cup candied crystallized ginger pieces
- 6 ounces fresh cranberries
- 4 fluid ounces white zinfandel wine
- 4 fluid ounces apple cider
- 1 cup granulated sugar
- Saute apples in butter until soft.
- Stir in remaining ingredients and bring to boil.
- Reduce heat and simmer 10 minutes.
- Refrigerate before serving.
Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Apple-Ginger Cranberry Sauce from Palatable Pastime
- Broccoli Salad with Cranberries from Hezzi-D’s Books and Cooks
- Cranberry Blondies from Cindy’s Recipes and Writings
- Cranberry Caipirinha from Caroline’s Cooking
- Cranberry Oat Smoothie from Sew You Think You Can Cook
- Graavilõhe from Culinary Adventures with Camilla
- Cranberry Walnut Macaron with Orange Buttercream from A Kitchen Hoor’s Adventures
- Warm Cranberry Spread from Family Around The Table
You might also like:
Sweet and Spicy Jalapeno Cranberry Sauce puts a fun spin on whole berry cranberry sauce adding sweet heat.
Whole Berry Maple-Bourbon Cranberry Sauce is deliciously easy! Bourbon mellows the bite of the berries for a smooth, sweet, flavorful sauce.
Making applesauce from scratch is quite simple, quick and delicious.
Join my recipe group on Facebook for more recipes from blogger friends around the world!