My dad is the king of the cranberry sauce. The recipe he makes has been handed down for generations (or possibly only one generation, I’m not entirely sure). He uses a hand grinder to grind the cranberries into the perfect consistency. Chopped walnuts give a crunchy element to the sauce. Then he adds just enough sugar and orange peel to give it the perfect flavor. He allows it to rest overnight for the flavors to meld. And on Thanksgiving that is absolutely my favorite thing. He has the recipe down to perfection. Some of my dad’s cranberry sauce on my grandparent’s smoked Turkey is hands down the winner of the Thanksgiving dinner in my book. Add some fresh rolls and sweet potatoes with marshmallows and brown sugar and the meal can go down in history books as a perfect meal.
I honestly don’t understand why cranberry sauce is only done once a year. For dinner I slathered a generous helping of this cranberry sauce on some grilled chicken and it was incredibly delicious! I have also added jalapenos to this and spread it on some cream cheese for a delicious appetizer. It could also be incorporated into a dessert by swirling it into a cheesecake or as the center of jam thumbprint type cookies. I definitely think there should be more of this cranberry sauce in my life!
- 1 can whole berry cranberry sauce
- 1 12 oz bag whole fresh cranberries
- 1 orange
- 3 Tbl sugar (more or less depending on taste)
- 1/2 cup walnuts
- Toast walnuts in dry skillet over medium low heat for about 5 minutes to wake up the oils. Watch them closely so they don't burn.
- Rinse the cranberries well and then put them in the bowl of a food processor.
- Add the walnuts and the zest and juice of the orange.
- Pulse until evenly chopped.
- Add to medium size bowl and stir in the whole berry cranberry sauce.
- Add sugar to taste.