Although the next few posts will be sans photos, they are my most favorite recipes for Thanksgiving. We’re having Thanksgiving in Hawaii this year (I know, poor babies). So, I thought: why not post all my favs here and refer to them when we get to Hawaii when the cooking commences?
Cranberry sauce was ALWAYS a side I avoided. It either came out of a can complete with the tin form rings or it was so tangy and bitter and unappealing that I never let it near my turkey or the other dearly loved sides. That was until last year when I found this recipe. I feel terrible that I don’t know where I found it. I know if was probably somewhere on tastespotting.com but that doesn’t mean much.
It’s a beautiful side and I LOVE it the next day on leftover rolls for breakfast. The hibiscus mellows out the tang and bitterness that often comes with fresh cranberries.
Try it this year. You will be stoked to welcome cranberries!
½ cup freshly squeezed orange juice
¼ cup red wine, I used Pinot Noir
¼ cup water
½ cup dark brown sugar
1 Tbsp. dried hibiscus leaves
1 Tsp. orange zest
1 12 oz. package of fresh cranberries
Place hibiscus leaves and clove on a piece of cheesecloth and tie into a tight bundle. Set aside.
In a medium saucepan combine orange juice, red wine, water and brown sugar. Bring to a boil over medium high heat.
Add hibiscus clove bundle to the liquid and boil for two minutes.
Stir orange zest into mixture and add cranberries. Bring mixture back to a boil.
Reduce heat to low, cover and simmer for 15 minutes until the liquid reduces. Pour cranberry sauce into a mason jar and let cool uncovered.
Store in the fridge for up to a week before Thanksgiving.