Amid the bonanza that is Thanksgiving, a little simplicity is welcome. (Heck, after that last post, I think a no-brainer recipe is in order.) And when it comes to cranberry sauce, I know some people go to extreme measures to keep things simple. But I prefer a more homemade approach. Enter Anna Thomas' Cranberry Sauce.I discovered this beautifully miniamlist recipe on Cookstr.com while researching a story for work, and was immediately taken with its five-ingredient list (and you only need a "dash" of one of those ingredients, so it's really more like four ingredients plus a smidge). As longtime S&F readers know, I have a bit of a sweet tooth, so this cranberry sauce's sugary tang is right up my alley. Toss in a bit of warm cinnamon and kicky cloves? Sign me up! The recipe originally appeared in Thomas' book The New Vegetarian Epicure, which sounds worth checking out, if only for its recipe for Wild Mushroom and Charred Tomato Soup (yum!).
Make this cranberry sauce throughout the fall and winter, fill your home with a citrusy/spicy aroma, and enjoy keeping things simple.--S
1 comment:
Yum! I made a similar sauce, subbing maple syrup for the sugar (altho syrup is pricey these days), and a dash of ginger.
Sadly, the stuff you slice out of the can was more popular at our table.
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