Many years ago (pre-parenthood), I actually enjoyed cooking and had some aspirations of being an accomplished cook one day. My downfall was that I never liked making everyday food; I much preferred cooking dishes for special occasions.
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!
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!
Cranberry-Currant-Walnut Sauce
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
Sounds (and looks) delicious!
ReplyDeleteThat looks so good!
ReplyDeleteOooh! I love anything cranberry.
ReplyDeleteI must try this one.. perhaps at Christmas!
Happy Thanksgiving to you and yours Janet!
Happy Thanksgiving, Janet, to you and your family.
ReplyDeleteI'm saving this for Christmas. Love cranberry sauce.
Heather and Linda -It is great! Try it!
ReplyDeleteMaureen--Thank you! And soon we'll be able to get Cranberry Bliss bars again at Starbucks! :-) If you try this recipe, let me know. You'll love it.
Sharon -- Thank you and same to you! Let me know if you make it at Christmas time.
ReplyDeleteD'ya suppose it would be okay to use black walnuts? And raspberry? I seriously do NOT cook. EVER. But, daaaaaaaaang, this sounds appealing! :)
ReplyDeleteThat looks so yummy I want some!! Happy Thanksgiving!
ReplyDeleteRebecca-Yes, I have used both English and black walnuts! I cannot always find currant preserves, so I have substituted raspberry. This year I found currant jam and it also worked fine. You basically need it as a sweetener/thickener. I seriously DO NOT cook, and I can make this, so you can, too! It is really tasty. I've sampled it a couple of times today...just to be sure! lol
ReplyDeleteLida-It is GREAT! Thank you for stopping by! Happy Thanksgiving to you, too. :-)
ReplyDeleteMy family (and DH's too) never have cranberry sauce...could someone please fill in this poor, ignorant soul: what the heck do you DO with the sauce? Eat it with the turkey? On a roll? (or just out of the saucepan like Janet suggests?:)
ReplyDeleteCheri, my family never has it either! My mom used to make cranberry salad, so we never had cranberries any other way. I've just made this on my own a few times. I believe some ppl put it on turkey (EWWW!!) but I would just enjoy it as a side. It's a nice sweet/tart contrast to the heaviness of potatoes, stuffing, etc. BUT, I would much prefer to eat it straight from the dish! :-D
ReplyDeleteThat sounds yummy! I usually just make the plain old cranberry sauce, but with nuts sounds yummy!
ReplyDeleteI did it, Janet, thank you very much! I went with cherry preserves and black walnuts, and it came out just fine :) I've never made (or eaten, for that matter) cranberry sauce before, but your photos convinced me to try. We put it on the stuffing, but it's just fine all by itself. I suspect I'll be putting it on my toaster waffles in the morning, too. It sure made a LOT of sauce! Mine didn't look quite like yours, but it was fine, and you're absolutely right: it smells awfully yummy while cooking! :) Thanks so much for the recipe!
ReplyDelete(er, denali = Rebecca, btw)
ReplyDeleteMy grandparents in IA send me black walnuts all the time, so you bet I JUMPED at the chance to cook something with them! :D
Thank you!