Wednesday, January 22, 2014
Maple Walnut Cranberry Sauce – Im Fine Now But I Used to Be Nuts
Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.
As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).
So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!
Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)
(makes about 2 cups)
1 (12 oz) package fresh cranberries, washed
1 cinnamon stick
1/4 cup white sugar
1/2 cup maple syrup
1 tbsp freshly grated ginger
1/4 cup port wine
3/4 cup freshly squeezed orange juice
1 tbsp orange zest
pinch of salt
1 cup chopped walnut, toasted a light golden-brown
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