Cranberry sauce and turkey are inseparable in my mind like pen and ink, lock and key, nuts and bolts, bricks and mortar, needle and thread, hat and gloves, time and money, pencil and paper, milk and cookies, salt and pepper, love and marriage, belt and suspenders, ... whoa, sorry I got carried away.
At any rate, cranberry and turkey are a perfect pair and as kids we all loved cranberry jelly, the kind in the can that you took both ends off of and then let the cranberry cylinder slide out onto the serving dish. For the most part, we kids much preferred the smooth jelly to the lumpy whole-cranberry sauce.
Well, once again, with adulthood comes broadening horizons and these days I love making my own lumpy cranberry sauce adding some sweet apples to the tart cranberries and then lacing the mixture with citrus juice and zests. It's simple, sweet, can be made ahead, and complements roast turkey perfectly. Thank you once again Barefoot Contessa, I couldn't entertain without you.
Homemade Cranberry Sauce
1 (12 ounce) bag fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
- Add the apple, zests, and juices and cook for 15 more minutes.
- Remove from the heat, let cool, and serve chilled.