Ginger Cranberries - The Most Under Rated Thanksgiving Side
My mom and I were talking the other day, and she mentioned that she's looking for a cranberry recipe for Thanksgiving (this week - eek!), and it just so happens that I have the easiest and most delicious recipe in my back pocket. Here you go, Mom!
With only 4 ingredients and requiring a mere 5 minutes of prep, these cranberries are absurdly easy to put together. They pack a gingery tart punch to balance out the richness of every other dish on the table. If you ask me, these cranberries are the unsung hero of our annual Thanksgiving feast. And, it looks stupid good in this bowl from my last kiln firing (shameless plug, I know, I know).
If you have leftovers of this ruby red goodness, smear it on your leftover turkey sandwiches, put it on pancakes over the long holiday weekend, add a dollop to a dish of vanilla ice cream, or top a wheel of brie wrapped in puff pastry and bake till it's melty... I can keep going if you need more ideas...
Let's get to the recipe ------>
Ginger Baked Cranberries
Serves 6, Prep time - 5 minutes, Cook time - 40 minutes
1 12oz bag of fresh cranberries
1 large orange, zested and juiced
1/3-2/3 c sugar
1-1.5 inch knob of ginger, grated
Preheat oven to 350 degrees F.
Combine the cranberries, ginger, orange zest, and orange juice into an oven proof dish. Cover and bake 40-45 minutes. Cranberries should be bubbling, blistered, and very aromatic.
Top with 1/3 c of sugar.
Using a fork or potato masher, crush the cranberries, and stir in the sugar. Taste and add more sugar if you prefer sweeter cranberries.
As the cranberries cool they will become thicker.