A new kind of cranberry sauce
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- November
- 28
Yesterday was my youngest son’s first proper Thanksgiving meal. Last year he was just over a year old and too young to really eat much of the spread. This year, though, he enjoyed his first bite of turkey and his first nibble of stuffing. And he loved the yams.
I enjoyed this Thanksgiving more than any recent one because I got to help in the cooking. I wasn’t raised in the United States so I didn’t grow up with the whole tradition of Thanksgiving dinner. This year, though, we spent Thanksgiving with dear friends, a couple of Indian and Greek descent, and got to witness first hand how Americans of different backgrounds incorporate their traditions into this most American of holidays.
I understand that most of the food served yesterday was traditional Thanksgiving fare: the butternut squash soup, turkey, gravy, stuffing, yams, green beans, roasted vegetables, etc. But the cranberry sauce definitely had an Indian twist. I thought it was very nice with a tart taste, kind of like an English chutney, so I brought back the recipe. I’d like to share it with our readers.
1/4 cup apple cider vinegar
3/4 cup water
1 12-ounce package fresh cranberries
1/2 cup sugar (or more according to taste)
1/2 tsp ginger powder
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp cinnamon
1/2 tsp curry powder
juice of one orange
a bit of orange rind
Mix vinegar, water, sugar, orange juice and all the spices in a pan and heat in a pan. Add the cranberries and rind and bring to a boil. Simmer for about 10 minutes. Remove from heat and cool. And then enjoy.
This entry was posted
on Friday, November 28th, 2008 at 4:42 pm by Hema Easley.
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