Thanksgiving is one of my favorite holidays, no surprise since it centers on food and family tradition. I am always so excited to try out new pie recipes or stuffing concoctions, although I have yet to join the masses in deep-frying my turkey. Our family has one holiday recipe though, that we never, ever mess with. Without it, it would not be Thanksgiving. I think most families have that. The dish that if it wasn’t sitting on the table, it wouldn’t ever possibly feel like Thanksgiving. Ours is an aromatic version of cranberry sauce, sourced from The Vegetarian Epicure, Book by Anna Thomas. My mother has been making this relish for as long as I can remember, and this Thanksgiving is no exception. She and my father are driving up to Brooklyn from Virginia, cranberry sauce in hand, to make sure that our family holiday falls right in line in with tradition. I hope you all have a happy Thanksgiving and that this cranberry sauce makes it on to your table. I promise, it is one for the recipe books.
1-1/2 cups water
2 cups sugar
3 cups clean, picked over cranberries
1 medium navel orange
1 tsp ground ginger
dash of cinnamon
dash of cloves
crushed seeds from 4 cardamom pods
1. Combine 1 cup of the water and the sugar in a medium sauce pan and heat until sugar is dissolved. Add the cranberries and simmer, covered, for 10 minutes, then uncovered for another 10, stirring occasionally.
2. Cut the unpeeled orange into chunks and out it through a food grinder or chop it finely. Add 1/2 cup of water to the cranberries along with the ground-up orange, ginger, cinnamon, and rushed cardamom seeds. Simmer for 20 minutes, stirring often. Chill before serving.
Makes about 5 cups.