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Overloading the Machine

Ginger Cranberry Sauce

Based on Parade, 2005 November 13

Serves 12.

1 pound (about 4 cups) fresh cranberries, picked over and rinsed.
2 cups sugar
1/2 cup water
Finely grated zest of 1 orange
1/2 cup fresh orange juice
2 tablespoons finely minced fresh ginger

Combine all of the ingredients in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop open, about 10 minutes.

Skim any foam from the surface with a metal spoon. Let cool. Refrigerate, covered, for up to 2 months. Freezes well.

If prepared ahead and frozen, defrost it the day before using.

There are three infallible ways of pleasing an author, and the three form a rising scale of compliment: 1, to tell him you have read one of his books; 2, to tell him you have read all of his books; 3, to ask him to let you read the manuscript of his forthcoming book. No. 1 admits you to his respect; No. 2 admits you to his admiration; No. 3 carries you clear into his heart.

-- Mark Twain, "Pudd'nhead Wilson's Calendar"

This page was last modified on 2011 December 20.