PINEAPPLE-GINGER CRANBERRY SAUCE
ACTIVE: 10 min l TOTAL: 1 l SERVES: 6 to 8
1 pound fresh or frozen cranberries
2 cups diced fresh pineapple
1¼ cups sugar
2 teaspoons grated fresh ginger
¼ teaspoon ground allspice
1. Combine 1 cup water, the cranberries, pineapple, sugar, ginger, allspice and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the berries pop and the sauce thickens, 15 to 18 minutes.
2. Let the sauce cool completely, then refrigerate until ready to serve.
SPICY CRANBERRY RELISH
ACTIVE: 10 min l TOTAL: 1 hr 10 min l SERVES: 6 to 8
1 pound fresh cranberries
½ large red onion, roughly chopped
½ cup sugar
½ cup packed fresh cilantro
¼ cup hot honey
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1. Combine the cranberries, red onion, sugar, cilantro, hot honey and lime juice in a food processor. Pulse until finely chopped but not smooth. Season with salt and pepper.
2. Transfer the relish to a bowl, cover and refrigerate until chilled, at least 1 hour.
JELLIED CRANBERRY-POMEGRANATE SAUCE
ACTIVE: 30 min l TOTAL: 3½ hr l SERVES: 6 to 8
1½ cups sugar
1 cup pomegranate juice
2 wide strips orange zest, plus the juice of 1 orange
2 tablespoons fresh lemon juice
Pinch of ground cloves
Kosher salt
Pomegranate seeds and orange segments, for garnish
1. Combine ½ cup water, the cranberries, sugar, pomegranate juice, orange zest and juice, lemon juice, ground cloves and a couple pinches of salt in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. If there are any berries that haven’t burst after 10 minutes, gently mash them with a rubber spatula.
2. Discard the orange zest from the sauce, then transfer the sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 4-cup serving bowl. (If you plan to unmold the jelly, coat the bowl with cooking spray first.) Tap the bowl gently on the counter to flatten the jelly and get rid of any air bubbles. Press a piece of plastic wrap directly onto the surface and refrigerate until firmly set, at least 3 hours.
3. Serve the sauce out of the bowl or unmold onto a platter. Garnish with pomegranate seeds and orange segments.
A BRIEF HISTORY
This holiday staple long predates Thanksgiving. Members of the Wampanoag Tribe of Gay Head (Aquinnah) have been harvesting sasumuneash (sour berries) on Martha’s Vineyard, MA, for thousands of years, using them to flavor and preserve meat, dye textiles and prevent illnesses. The berries are still an important part of the culture today: Tribe members celebrate Cranberry Day in the fall.
Pop Quiz
Where do cranberries grow?
A. On trees
B. On bushes
C. On vines
ANSWER: C
We’re divided!
49%
of readers like jellied cranberry sauce
51%
prefer whole berry