Wednesday, November 25, 2009

Thanksgiving Extravaganza: The Cranberry Sauce

Mmmm... cranberry sauce. This one is a super simple citrusy-gingery version from Ming Tsai via the Boston Globe.
I cooked it a little longer than the recommended 10 minutes in order to break the cranberries down a little and cook off some of the liquid.
This recipe makes a ton of sauce... I'd say way more than 8 peoples' worth, for sure. We had probably an extra quart at the end of the day. I'm researching creative ways to use up leftover cranberry sauce (beyond putting it on a turkey sandwich, I mean.) The lovely Lindsay recommends heating it up a little and pouring it over goat cheese or cream cheese and serving with crackers. Sounds good to me! I shall report back soon.

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