By Seth Fera-Schanes
Thanksgiving is almost here. It is time for people to reach into their kitchen cabinets and pull out the little wooden box that hold treasured recipes from behind half empty vitamin bottles, miscellaneous pet medications and other such items.
You open the box and flip through the index cards containing generations worth of cooking knowledge (passed down from Grandmother to Mother to you) and written in barely legible blue ballpoint pen. This is an annual tradition and it is special.
Bits of Thanksgivings past adorn the cards helping to recall all those 6 hour cooking sessions for meals consumed in 30 minutes. All that effort, thought and stress. All worth it.
One of the most iconic Thanksgiving side dishes is a traditional cranberry sauce. While I know some people use canned (no judgments here) I will advocate and encourage the use of fresh cranberries. The reason is simple: cranberry sauce is easy to make. Boil water with some sugar and then add fresh cranberries until they pop. It takes about 10 minutes to make and the taste is great.
Once you have mastered this three step process you can do some experimentation. Some people add a pinch of nutmeg, allspice or cinnamon. I decided to add orange zest for a little citrus zing. I also included pomegranate seeds for texture and a little sweet flavor burst as they give up their juices.
Serving size: 4
Prep time: 5 minutes
Cook time: 10-12 minutes
2 cups fresh cranberries – washed
1/2 cup water
1/2 cup sugar
1 tsp orange zest
1/3 cup Pomegranate seeds
In a small pot over medium heat add water and sugar. Whisk until dissolved and bring to a boil. Add cranberries and reduce heat to a slow simmer. Cook for 10-12 minutes or until cranberries pop and start to break apart. Stir occasionally.
Turn off heat and fold in Pomegranate seeds and 1 tsp orange zest.
Allow to cool before serving.