Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
I love this recipe and use all the time, but without the nuts as some family members don't appreciate the sauce and the nuts together. This recipe is great on your leftover turkey, especially turkey sandwiches. It can be served with chicken and pork. When I make a pork roast with saurekraut, this cranberry sauce just adds another wonderful flavor. Bon Appé[filtered]!
Recipes like this make me furious. I live on Cape Cod, where we buy our berries fresh from the bogs, scooping them from barrels. Why does every recipe call for a "12-ounce bag" and not the number of cups? FYI, there are four cups in a pound of cranberries, so a 12-ounce bag SHOULD hold three cups. If not, you're being short-changed. And while I'm on this subject, where do the stores get those white and pink berries? Ours are all CRANBERRY, thus the berry's name!!!
I'd never made cranberry sauce from scratch - I assumed it would be tedious and time consuming. This was so very simple and quick and it got rave reviews from everyone! I substituted red wine for the port and added dried tart cherries. It didn't need extra sugar. Best surprise benefit? The whole house smelled wonderful after making it. I highly recommend trying this wonderful seasonal dish! Thanks MarthaStewart.com! - Laura in Virginia