I used to gag at the thought of fruit on meat. That is, until my husband introduced me to lingonberries on Schnitzel. (He lived in Austria for 2 years serving a mission for our church). After that, I liked lingonberries on Schnitzel and that was it. The canned cranberry sauce (still roughly molded like the inside of a can) on the Thanksgiving dinner table was not in the least bit appealing to me. Then, while at my Aunt’s house in New York (we used to spend every Thanksgiving there when we lived in Pennsylvania), we discovered this. And it’s fantastic. It has even converted my mother to liking cranberry sauce and she is demanding that Nic make this and every Thanksgiving we spend with them.
It’s Martha Stewart. So really, it’s got to be a good thing.
Cranberry Orange Sauce:
- 3 cups fresh cranberries (12 ounces)
- 1 cup sugar
- 1 tablespoon minced peeled fresh ginger
- 1 navel orange, peel and pith removed, flesh cut into segments
- Cook cranberries, sugar, and ginger in a medium saucepan over medium-high heat, stirring occasionally, until cranberries begin to burst, about 7 minutes.
- Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool completely. Cranberry sauce can be refrigerated in an airtight container up to 1 week.
Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you’re here you’ll find something that makes your #momlife easier!