Homemade cranberry sauce is like a sparkling jewel on the table. This jewel also packs flavor and a bit of warmth.
I had some cranberries left over from Thanksgiving and a package of frozen pearl onions. They asked to be put together.
If you are looking for a really quick side dish to make for the upcoming holidays, but one with a definite wow factor, look no further.
It couldn’t be easier!
One pan, one quick cook, and a little simmering time and you’ve a lovely sauce that marries well with not only the holiday turkey, but chicken or even tofu on a weeknight.
This is also a lovely sauce to make if you didn’t getting around to using that package of cranberries and tucked it in the freezer for use later in the winter. When that time comes, you’ll be glad you did sometime in February.
A lively blend of flavors
The beautiful cranberries here get some savory help with the onions, a citrus blast with the lime, and a little heat from the Serrano and ginger. The brandy adds a lovely backnote! If you want just a bit of warmth, remove the seeds and ribs from the pepper; if not, then mince up the whole pepper for more heat. Or, you can leave it out as well.
I think this will be my cranberry sauce of choice for next year’s Thanksgiving table!
Cranberry Sauce with Pearl Onions and Ginger
- 4 cups fresh or frozen cranberries
- ¾ cup sugar
- 1/3 cup brandy
- 1/3 cup water
- 1 Serrano pepper, finely minced
- Heaping grated tablespoon fresh ginger
- Zest and juice of one lime
- 10 oz. frozen pearl onions, thawed
- Pinch of salt
Place everything in a saucepan except the onions, and toss the lime carcasses in as well. Bring to a boil until the sugar dissolves, add the onions, and reduce to a low simmer. Cook until the cranberries have burst, and the sauce is thick, about 15 minurtes. Let cool and serve.
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