It’s Not Your Mother’s Cranberry Sauce Anymore

Cranberry sauce. Every family has its own, from that solid jellied cranberry sauce circled with ridges from the can (my children’s absolute favorite), to the canned sauce with whole berries, and then many variations of cranberries with orange, with nuts, with cognac, with raisins. But the oddest and most famous must be Mama Stamberg’s cranberry relish, which National Public Radio reporter Susan Stamberg repeats for listeners year after year. Any day now we will get it again, I expect.

It is pink, partially frozen and odd, made with raw cranberries, onion, sour cream, sugar and, wait for it, horseradish.

If Stamberg fails to recite the recipe this year, you can certainly find it on line.

But wait again. Stamberg has a new favorite. It’s from Madhur Jaffrey’s “East/West Menus for Family and Friends.”

I tried it. I like it a lot. And here it is with some variations of my own. It’s not pink. It’s not frozen. And it’s got an Asian twang.

A New Cranberry Sauce Ingredients

10 thin slices of fresh ginger — preferably unpeeled unless the skin is tough and then just scrape gently with the edge of a spoon — slivered

3 cloves of garlic chopped fine (Do not mash in a garlic press. That makes a different flavor).

1/2 cup of tarragon vinegar

4 tablespoons of sugar

1/8 teaspoon cayenne pepper

salt and pepper to taste.

Steps

Bring these ingredients to a simmer and reduce to about a quarter cup

Then add a can of cranberry sauce, the kind with whole fruit in it.

Simmer for a few minutes and serve sprinkled with finely chopped cilantro (if you like it)

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