My Favorite Cranberry Recipie - Plus History and Trivia

Our Turkey Countdown continues!

Did you that only five percent of harvested cranberries are sold fresh? The other 95% is quickly processed into juice, sauce, or dried.

The name "cranberry" comes from the early European settlers in America who thought the plant and flower resembled the head of a crane. Cranes also are one of the birds that feast on the berries. In North America, it was the Native Americans who were the first people to harvest the fruit for food, as well as for using the acid contained in them to preserve other foods.

Cranberry sauce did not become popular until the Civil War when General Ulysses S. Grant who ordered it served to the troops during the seige of Petersburg in 1864. Cranberry sauce was first commercially canned in 1912 by the Cape Cod Cranberry Company.

Making cranberry sauce from scratch is one of my favorite parts of preparing for our family Thanksgiving dinner. It's so easy, and tastes worlds apart from sauce from the can. All it takes is 15 minutes to prepare, and then a few hours to chill. Here is my favorite recipe for cranberry sauce. It's a nice mixture of sweet and tart, with spices to give it some extra zip. Feel free to omit these if you've got some picky eaters, or just make two batches!

INGREDIENTS

• 1 (12-ounce bag) frozen or fresh cranberries (about 3 cups)
• 3/4 cup granulated sugar (feel free to use a little more or less depending on your taste)
  
• 1/3 cup freshly squeezed orange juice
• 2 teaspoons finely grated orange zest
• 1 1/2 teaspoons finely grated ruby red grapefruit zest
• 1/2 cup ruby red grapefruit segments, medium dice
• 1/2 an inch of grated ginger root, or 1 tsp of ginger powder
• 2 tsp of cinnamon powder
• 1/2 tsp of ground nutmeg
• 1/2 tsp of ground cloves
  

INSTRUCTIONS

1. Combine cranberries, sugar, orange juice, spices and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes.
2. Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.
3. Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.

Enjoy!