Thursday, November 22, 2007

A thanksgiving recipe

Instead of complaining about Thanksgiving, and how can a holiday be all about food?, which is what I planned to do, I'm going to pass along a recipe I tried this year called Ginger-cranberry sauce. It has a really interesting zing and is quite different from regular cranberry sauce. Also, I think the recipe would work out fine halved, if you don't want so much. This is for 8 people. Enjoy!

Canola oil (for the pan)
2-inch piece fresh ginger, very finely chopped
4 medium red onions, finely chopped
2 bags (12 ounces each) fresh cranberries
Grated rind and juice of 4 oranges
2 cups packed brown sugar, or more to taste
Salt and pepper, to taste

Coat a large saucepan lightly with oil and set it over high heat. Add the ginger and onions and cook, stirring often, for 4 minutes or until beginning to soften. 2. Add the cranberries, orange rind and juice, brown sugar, salt, and pepper. Lower the heat to medium. Continue cooking for 10 minutes or until the cranberries soften and some have broken up. Taste for seasoning and add more brown sugar or salt, if you like.

- Adapted from Ming Tsai of Blue Ginger

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