Triple-cranberry Sauce

Triple-Cranberry Sauce Recipe

| Servings: - 8

Introduction

Triple-cranberry sauce is a delicious and festive addition to any holiday meal. This recipe combines the tartness of fresh cranberries with the sweetness of dried cranberries and orange marmalade for a flavorful twist on traditional cranberry sauce.

History

Cranberry sauce has been a staple on Thanksgiving tables for centuries, with recipes dating back to the early 1600s. This triple-cranberry sauce recipe adds a modern twist to the classic dish, incorporating different textures and flavors for a unique and delicious side dish.

Ingredients

1 cup of cranberry juice concentrate
0.33 cup of sugar
1 package (12 oz or 340 g) of fresh or frozen cranberries, rinsed and drained
0.5 cup of dried cranberries (about 2 oz or 57 g)
3 tbsp of orange marmalade
2 tbsp of orange juice
2 tsp of grated orange peel
0.25 tsp of ground allspice (optional)

How to prepare

In a medium saucepan, combine cranberry juice concentrate and sugar.
Bring the mixture to a boil over high heat, stirring until the sugar dissolves.
Add the fresh and dried cranberries and cook for about 7 minutes, stirring often, until the dried berries begin to soften and the fresh berries begin to pop.
Remove the saucepan from heat and stir in the orange marmalade, orange juice, orange peel, and allspice.
Allow the mixture to cool completely. Cover and refrigerate until cold, approximately 2 hours.

Variations

Add a splash of bourbon or rum for a boozy twist on this cranberry sauce.
Stir in chopped pecans or walnuts for added crunch and flavor.

Cooking Tips & Tricks

Be sure to rinse and drain the fresh cranberries before adding them to the saucepan to remove any dirt or debris.

- Stir the sauce often while cooking to prevent it from sticking to the bottom of the pan.

- Adjust the amount of sugar to suit your taste preferences - you can add more or less depending on how sweet you like your cranberry sauce.

Serving Suggestions

Serve the triple-cranberry sauce alongside roasted turkey or ham for a classic holiday meal.

- Use leftovers as a topping for yogurt or oatmeal for a festive breakfast treat.

Cooking Techniques

Boiling, stirring, simmering

Ingredient Substitutions

Use maple syrup or honey instead of sugar for a natural sweetener.

- Swap out the orange marmalade for apricot or raspberry preserves for a different flavor profile.

Make Ahead Tips

This cranberry sauce can be made up to 3 days in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the cranberry sauce with fresh orange slices or mint leaves for a pop of color.

Pairing Recommendations

Serve this triple-cranberry sauce with a glass of sparkling wine or cider for a festive holiday pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 2g

- Sugars: 21g

Fats

- Total Fat: 0g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 0g

Vitamins and minerals

Vitamin C: 10% DV

- Vitamin A: 2% DV

- Iron: 2% DV

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This triple-cranberry sauce is low in fat and calories, making it a healthy addition to your holiday meal. It is also a good source of vitamin C and fiber.

Summary

Triple-cranberry sauce is a delicious and easy-to-make side dish that is perfect for holiday meals. With a combination of fresh and dried cranberries, orange marmalade, and spices, this sauce is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory like a beautiful painting that hangs on the walls of my heart. It was a crisp autumn day, the leaves were turning shades of red and gold, and there was a slight chill in the air that hinted at the upcoming holiday season. I had just finished harvesting the last of the cranberries from my garden, their vibrant red hue making my mouth water in anticipation of the delicious dishes I would create with them.

As I brought the basket of cranberries into my cozy kitchen, I remembered the old recipe book that my dear friend Martha had given me many years ago. She was a master in the kitchen, and her recipes were like treasures waiting to be discovered. I rummaged through my collection of cookbooks until I found the tattered old book that Martha had gifted me. Flipping through the pages, I stumbled upon a recipe for Triple-cranberry Sauce that caught my eye.

The recipe called for three different types of cranberries - fresh, dried, and canned. It also included a mix of warm spices like cinnamon and cloves, as well as a dash of orange zest for a burst of citrusy flavor. The combination sounded intriguing, and I knew I had to give it a try.

I set to work gathering the ingredients, my hands moving with practiced ease as I measured out the cranberries, sugar, and spices. The kitchen filled with the sweet scent of simmering fruit and spices, creating a cozy ambiance that warmed my soul. As the sauce bubbled away on the stovetop, I couldn't help but reminisce about the many recipes I had learned over the years.

Growing up, my own grandmother had been my culinary mentor. She was a formidable cook, and I spent countless hours by her side in the kitchen, watching and learning as she whipped up delicious meals and treats. I still remember the way she would sprinkle a pinch of this and a dash of that into her dishes, never measuring anything but always creating magic with her hands.

After my grandmother passed away, I continued to hone my skills in the kitchen, seeking out new recipes and techniques to add to my repertoire. I attended cooking classes, read countless cookbooks, and even traveled to different countries to learn about their culinary traditions. Each new recipe I discovered felt like a gift, a piece of someone else's heritage that I could make my own.

As the Triple-cranberry Sauce simmered on the stove, I couldn't help but feel a sense of gratitude for the culinary journey that had brought me to this moment. The recipe was a fusion of Martha's wisdom, my grandmother's spirit, and my own curiosity and passion for cooking. It was a reminder of the power of food to connect us to our past and to nourish not just our bodies, but our souls as well.

Finally, the sauce was ready. I poured it into a beautiful glass jar and allowed it to cool before tasting a spoonful. The flavors danced on my tongue - tart and sweet, spicy and citrusy, all coming together in perfect harmony. I knew in that moment that this Triple-cranberry Sauce would become a staple on my holiday table, a reminder of the love and memories that infused every dish I created.

As I sat down to enjoy a bowl of the sauce with a dollop of whipped cream, I said a silent thank you to Martha, my grandmother, and all the other cooks and food lovers who had inspired me along the way. Their recipes had become a part of me, weaving a tapestry of flavor and tradition that I was proud to carry on. And as I savored each spoonful of the Triple-cranberry Sauce, I knew that my own legacy in the kitchen was just beginning.