Best Bites: Traditional Thanksgiving cranberry sauce 3 ways

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.

What's Thanksgiving without cranberry sauce? Learn how to make three different versions of this classic dish in this episode of Best Bites!

Cranberry Sauce 3 Ways   - Regular, Spiced Wine & Pear and Ginger

Regular

Ingredients

  • 1 (12-ounce; 340g) bag fresh or frozen cranberries
  • 1 cup sugar (5 ounces; 140g)
  • 1/2 cup water (4 ounces; 115g)
  • 2 strips zest and 2 tablespoons (30ml) juice from 1 orange (optional)
  • 1 cinnamon stick (optional)
  • Pinch kosher salt

Directions

  1. Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until berries start to pop.
  2. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total.
  3. Remove from heat and allow to cool about 30 minutes. If needed, you can stir in water in 1-tablespoon increments to adjust to desired consistency. Cranberry sauce can be served immediately or stored in the refrigerator for several months.

Spiced Wine

Ingredients:

  • 12 ounces fresh or frozen cranberries
  • 2/3 cup white sugar
  • 2/3 cup dry red wine
  • 3 tablespoons maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

Directions:

  1. Combine cranberries, sugar, syrup, molasses, ginger, orange zest, cinnamon, salt, nutmeg, allspice and wine in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes.
  2. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more.
  3. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Pear and Ginger

Ingredients:

  • 12 ounces fresh or frozen cranberries
  • 2 medium pears, peeled, cored, and cut into 1/4-inch chunks
  • 3/4 cup white sugar
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons orange juice
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon kosher salt
  • 1/4 cup finely chopped crystallized ginger

Directions:

  1. Combine cranberries, pears, white sugar, brown sugar, water, orange juice, grated ginger, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes.
  2. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more.
  3. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Stir in crystallized ginger. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

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