As little kids walking to the fields with our grandpa, we would pass by dozens of cranberry bushes on the side of the road. We always stuffed our pockets with them and have cranberry fights along the way.
As I matured I stopped using cranberries to hit my brother and started using them in muffins and in a blood orange sauce for the perfect side dish to the Thanksgiving dinner.
The perfect berry citrusy aroma with hints of vanilla, so good you might just want to eat it with a spoon and some creamy Brie cheese.
Any kind of orange will work fine in this but the blood orangeseason is just starting and it really takes the sauce to a heavenly level.
(serves 4 )
- 12 oz fresh cranberries
- 1/4 c granulated sugar
- the juice from 2 blood oranges
- the zest from 1 orange
- 1 tsp vanilla extract
Add the cranberries, sugar and orange juice to a sauce pan. Bring to a simmer and cook on low flame for 5 minutes or until the cranberries pop and start to soften. Stir in the vanilla & orange zest and cook for one more minute.
Allow to cool and serve at room temperature or refrigerate.
Tip: The sauce will thicken as it cools down.