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Jonell Galloway
A healthier, tastier recipe than the traditional cranberry sauce for your Thanksgiving dinner
Cranberry sauce is of course a mainstay of any Thanksgiving dinner. In Switzerland, we eat a lot of game, so it is good to always have some on hand to eat with deer, wild fowl, boar, or whatever the hunters bring in.
Photo courtesy of Dr. Mafisto.
This is a variation of the very plain, classic recipe. I’ve been using it for years. It’s easy, quick and a no-brainer. You can make it ahead of time (in fact, it’s better to make it a day or two before Thanksgiving). In addition, it keeps for ages, just like jelly or jam.
Cranberry-Orange relish recipe
12 oz/375 g fresh cranberries1/2 cup light brown sugar (if you like it really sweet, you can double the quantity) 1 tablespoon water
1 large navel orange 1 small sliver of ginger, finely grated (optional), or 1 stick of cinnamon (optional)
1/2 cup shelled walnuts (optional)
Place cranberries in a large saucepan with sugar and water.
Juice the orange and remove any white pith that lingers. Cut peel into small juliennes or zests, carefully removing any pith that is sticking to the then. Add zests and juice to cranberry mixture.
