One of the recipes I made a few times "back in the day" was this one: Cranberry-Currant-Walnut Sauce. This recipe comes from the original Martha Stewart Entertaining cookbook (those of you Martha fans know how old that cookbook is). Since I'm trying to change things a bit this Thanksgiving, I thought I'd whip up a batch this year. Oh, my...It's even better than I remembered!
This sauce is really quick and easy to make, and it smells heavenly while it's on the stove. It even has sound effects: As the cranberries boil, their little "jackets" burst open with a "pop!" It's a festive sound. :-)
If you're looking for a wonderful, super-simple cranberry sauce (which you could actually eat directly from the bowl with a spoon...it's THAT good!), I would encourage you to try this one. If you make it, let me know!
1 pound fresh cranberries or
1 package (16 ounces) frozen cranberries -- I use fresh
1 ¼ cups sugar
1 cup red currant preserves (or jam) -- I have substituted raspberry
1 cup water
1 cup coarsely chopped walnuts
2 Tablespoons grated orange zest
Combine the cranberries, sugar, preserves, and water in a large saucepan; heat to boiling, then reduce heat. Simmer uncovered 20 minutes; skim the foam and remove from the heat. Stir in the walnuts and orange zest. Refrigerate, covered, overnight.
Makes about 6 cups