When it comes to the Thanksgiving meal, I always encourage that whenever possible, it be made completely from scratch. This is a philosophy I have attempted to instill in the readers of my column going as far back as my “Mixed Grill” days. It should come as no surprise that once again this year, I will champion another side dish you should be making yourself instead of purchasing. This week, I feature two of my own cranberry sauces, which are sure to become a new family tradition.
The closest many people get to a cranberry farm is via television when they see the Ocean Spray juice commercials. If you were to travel north to Oregon to a little town called Bandon, which is known for their cranberries, you will see the cranberry bogs. If you find yourself there in early September on the weekend of their annual Cranberry Festival, you will be able to visit a farm, see where cranberries grow and learn how they are harvested.
Ten years ago, I was on such a farm, casting my gaze over a dry cranberry bog as I listened to a farmer describing the details of the harvest.
For processed product, such as canned sauce or juice, the bogs are flooded and the shrubs are agitated to release the berries. After the berries float to the surface, they are corralled with booms and removed from the bog on a conveyer. One interesting fact about the equipment used: they are powered by propane and moving parts are lubricated with vegetable oils. If petroleum products are used, one drop could contaminate the whole bog, making it unsafe for consumption. Propane leaks evaporate into the air and vegetable oil is a consumable product.
For the fresh packaged cranberries you find in the produce section, the berries are harvested without water. When dry harvesting, the cranberries are picked by hand or by specialized machine. This is a more delicate process that reduces the likelihood of damage.
I can honestly say that up until five or so years ago, I purchased canned cranberry sauce. One day when at the grocery store, I decided to pick up a bag. After reading the recipe on the package, I was dumbfounded! I could not believe how easy it was to make cranberry sauce. I am sure that once you find out how easy it is you will become a convert too.
The standard cranberry sauce recipe from Ocean Spray shows how simple the recipe is: a cup of sugar and water, plus cranberries simmered for 10 minutes. Plus, I feel the taste and texture of the homemade version is much better than the canned product. Two classic flavors that pair well with cranberries are apple and orange. The cranberry apple version uses chopped apple and apple juice. The cranberry orange version uses the zest from the orange and orange juice. For these versions using juice, I also reduce the quantity of sugar from the original recipe.
Cranberry Sauce with Apple
Makes 2 1/2 cups
Ingredients
2/3 cup sugar
1 cup fresh pressed apple cider
1 Fuji apple, cored, peeled and chopped
1 12-ounce package Fresh or Frozen Cranberries, rinsed and drained
Step 1: Mix the sugar and apple cider in a medium saucepan. Bring to a simmer and add the apple and cranberries. Reduce heat and simmer 10 minutes, stirring occasionally.
Step 2: Remove from heat and cool. Transfer to serving dish and chill until ready to serve.
Cranberry Sauce with Orange
Makes 2 1/4 cups
Ingredients
2/3 cup sugar
1 cup orange juice(from orange plus ready made)
1 oranges zest, peeled with vegetable peeler
1 12-ounce package fresh or frozen cranberries, rinsed and drained
Step 1: Mix the sugar, orange juice and peeled orange zest in a medium saucepan. Bring to a simmer and add the cranberries. Reduce heat and simmer 10 minutes, stirring occasionally.
Step 2: Remove from heat and cool. Transfer to serving dish and chill until ready to serve.
