Thanksgiving is just around the corner. For me, Thanksgiving isn’t complete without bittersweet. Bittersweet is a native
American vine that has beautiful orange berries that split open in the fall to reveal an even deeper orange center. Since I don’t live in a rural area where I can hunt for bittersweet growing in the wild I have to track it down a farmers markets.
Last week I was in line at Costco buying a giant (3 pound) bag of cranberries and the woman in line behind me asked me what I was going to make. She said she had never met anyone that made their own cranberry sauce, so I thought I should share this because it is one of the very easiest things to make for Thanksgiving. Today I made cranberries that have a little bit more going on than regular cranberry sauce but I didn’t add all the ingredients that I would if I were making cranberry chutney. It’s also a recipe you could make 4 or 5 days before Thanksgiving. I’m a bit of a cranberry snob and really don’t care for cranberry sauce from a can for myself but I know that there are some folks that can’t imaging Thanksgiving without the canned stuff so I usually serve both.
I find that cranberries can vary quite a bit in their tartness and the amount of sugar you add needs to vary a bit depending on how
sweet or tart the cranberries are. So I tend to start with a bit less sugar than a recipe calls for and add more if needed. One of the things I really like
about cranberries is that they freeze beautifully. If you want to have them on hand year round, grab a couple extra bags now and simply toss the bags into your freezer, then just pour out what you need any time of the year.
6 cups cranberries, washed, picked over and stems removed if needed
2 cups diced orange, skin included, about one large orange
2 cups diced apple, skin included, about one large apple
2 cups water
2 cups sugar
¼ cup balsamic vinegar
Toss all ingredients into a saucepan, bring to a boil, reduce heat and simmer covered for about 20 minutes or until the oranges and
apple pieces are soft and have taken on the color of the cranberries. Refrigerate until ready to serve.
This is so quick and easy and pretty that I think you’ll really wow your Thanksgiving guests if you make this. Karen