Sunday, November 27, 2011
Cranberry sauce. You can't have Thanksgiving without it. Although a (small) part of me holds a fond remembrance for the canned sauce (you know, the one that held the "can" shape), there is something true and good about making your own. And thankfully, unlike pumpkin, England embraces the cranberry (as they also feature cranberry sauce as part of their traditional Christmas meal) which makes it relatively easy to find in the markets around this time of year.
Time: 1 hour
Makes: 6 cups
1 tbsp. canola oil
1 small onion, minced
2 tbsp. minced fresh ginger
1 garlic clove, minced
1/2 teaspoon ground allspice
1 star anise pod
1 1/2 cups sugar
1 cup cider vinegar
3 quinces (8 ounces each), peeled, cored, and finely diced
1 Granny Smith apple: peeled, cored, and finely diced
1 12-ounce bag fresh/frozen cranberries (or 340 grams)
1/2 cup golden raisins
In a large saucepan, heat the oil. Add the onion, ginger, garlic, allspice, and star anise and cook over moderate heat, stirring, until the onion is softened, about 5 minutes.
Add the sugar, vinegar, and 1 cup of water and bring to a simmer. Add the quince, apple, cranberries, and raisins and cook over low heat, stirring occasionally, until thick and jammy, about 25 minutes.
Discard the star anise. Serve the chutney warm or chilled.