Cranberry

Amaretto Orange Cranberry Sauce

December 16, 2015 by The Partial Ingredients

For holiday dinners, a bowl of cranberry sauce is the must have side dish. Some would argue that it is actually a condiment for the turkey which I can’t blame them for since they go so well together! Every year I like experimenting with a new variation of the traditional recipe and this year I went with an orange amaretto sauce. Amaretto liqueur’s cherry flavor lends itself well to the tart cranberries and provides depth and complexity to the flavor. I used fresh squeezed oranges and orange zest which gives it a tangier citrusy flavor. I like to scale back the sugar by as much as a 1/4 of a cup and it still winds up being pretty sweet but with an extra kick to it. I did always love sour candy as a kid. Feel free to add as much or more sugar, orange or amaretto as you like–cranberry sauce recipes are easily customizable!
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Bourbon Vanilla Cranberry Sauce

December 7, 2014 by The Partial Ingredients

There are so many ways to tinker with the traditional cranberry sauce for the holidays, the options feel practically endless! This time for Thanksgiving I decided to take it up a notch by adding bourbon and vanilla extract to the cranberries. You can’t really go wrong with bourbon, right? Something about the flavor came through the nose more than the taste buds. You could smell the bourbon and vanilla, but you tasted the flavor of the cranberries. Similar to wine, you could say that these cranberries had a “nose.” I loved the way these cranberries came out and they will definitely become a holiday staple!

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Maple Cinnamon Cranberry Sauce

December 1, 2013 by The Partial Ingredients

Every year as Thanksgiving gets closer I look forward to trying out new ways to serve cranberry sauce. This year I chose a cranberry sauce flavored with cinnamon and maple syrup. I also added a little brown sugar instead of white sugar to give it a little something different. The sauce turned out excellent and the flavors of maple and cinnamon were delicious together! I served this alongside my Thanksgiving staple, Gingered Cranberry Sauce, so I got a chance to compare and contrast. I liked both a lot and they each complimented the turkey perfectly.

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Cranberry Sauce with Pinot Noir

November 25, 2011 by The Partial Ingredients

I ended up making quite a bit of cranberry sauce this year for Thanksgiving. The nice thing is that it can be stored in the refrigerator or even frozen. Cranberry sauce is easy to make from scratch and tastes fresh and tangy–a perfect topping for a roast turkey or slathering on a piece of bread for a leftover turkey sandwich. I normally go with an orange-ginger cranberry sauce but this year I tried making it with pinot noir. I really enjoyed this version of cranberry sauce, and the addition of the pinot noir gave it a more full-bodied flavor.

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Cranberry Raspberry Jam

June 14, 2011 by The Partial Ingredients

Making new kinds of jam is pretty easy since there are so many combinations that go well together. I am a big fan of cranberry sauce and I thought it would add a little tartness to raspberry jam. The jam turned out really well! It was not very thick so I could use it for other things besides as a spread on toast. Since it’s more like a sauce than a jam, I’ve been adding this to plain yogurt and really enjoying the results. This definitely has been one of my favorite jams so far.

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Gingered Cranberry Sauce

November 19, 2010 by The Partial Ingredients

Hurray for cranberries! Every turkey needs its cranberry sauce. While the canned stuff does make me a little nostalgic, I have to say that this recipe brings cranberries to another level. The fresh ginger and orange zest liven up the flavors, and I love the chunkier texture of this sauce.

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