Festive Cranberry Sauce with Orange Marmalade and Cinnamon
By Tammy Thornton
Whether you are planning on a homemade feast that will take all week to prepare, or simply picking up a curbside Thanksgiving dinner, may I suggest one condiment you can easily make from scratch—cranberry sauce. Now I know if your family is accustomed to the jelled blob that retains the shape of the tin can, you’ll meet with some resistance. Changing recipes on a holiday that focuses on tradition may cause more arguments than politics. But I think you may find a few converts once they taste those delicious berries.
This recipe has been a staple at our table for many years. It’s good enough to eat all by itself. The hints of cinnamon and citrus combined with the colorful red berries and green parsley make it very festive, so I enjoy making it at Christmastime as well. Another thing I really like about this recipe is that it keeps for weeks if refrigerated, so you can make it ahead. Anything that can be made before the chaos in the kitchen starts on Thanksgiving Day is a winner in my book.
Usually, I take recipes as suggestions or outlines, and then make them my own. Once you get comfortable with this recipe, I encourage playing with it. Maybe make it with a little kick similar to pepper jelly. But don’t be tempted to substitute powdered cinnamon for the sticks. I don’t think the powder would mix well, and it’s fun to use the sticks. Sometimes finding whole cinnamon sticks can be tricky or pricey. Oddly enough, I have found them at the dollar store. They may not always be as fresh as from the grocery store, but once you heat them, the cinnamon releases its scent and flavor.
This recipe uses jarred marmalade which is genius, (if I may say so myself) because you get pieces of orange peel without the work of cutting and preparing the orange rind yourself. Adjust the sugar level to your taste. The marmalade and orange juice add sweetness, but cranberries are so sour that you really need to counter them.
Since you can make this cranberry sauce in advance, it’s usually the first thing I make, signifying the start of the cooking week. It’s very gratifying watching the berries burst and deepen in color. The scents and colors announce the beginning of the holiday season. Don’t be put off by the addition of parsley and pepper–it’s the perfect foil for the sweetness and provides a contrast of flavor and color.
This recipe makes a lot of cranberry sauce, but over the years I’ve found many ways to use it. One of my family’s favorite meals is Asian meatballs with rice. I use chili Thai sauce, ginger, and sesame oil. But during the holidays, I add in my leftover cranberry sauce and it creates a deliciously unique flavor that’s festive for the holidays. You can also use it as an easy and delicious appetizer. Top crostini with mascarpone cheese or cream cheese, add a tablespoon of cranberry sauce, then embellish with a sprig of rosemary. You can also give little jars of cranberry sauce as gifts. Just remove the cinnamon sticks. Wouldn’t pint-sized jars be cute with a sprig of rosemary tied around the jar with a ribbon?
Drop me a line to tell of your results. I’d love to hear your comments and ideas. You can send your questions, pictures, or comments to shorelocalgardener@gmail.com.
Tammy Thornton is a mom of four, a substitute teacher, and a Sunday school teacher. She is passionate about gardening and cooking, and loves the beach.
