As you can see, I’ve been diving into Keller’s Ad Hoc cookbook, a great read for the home cook. This essential holiday recipe will brighten any table. It’s got that perfect combination of tart and sweet, a beautiful gingery kick and a subtle orange flavor in the background.
Ad Hoc Cranberry Sauce
Serves 8-10
- 1 pound fresh or frozen whole cranberries
- 1/3 cup orange juice
- 3 tablespoons lemon juice
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon finely minced fresh ginger root
- 2 tablespoons honey
Place all ingredients into a large, heavy saucepan. Cook over medium heat until the cranberries start to pop and get soft and jammy—they should easily coat the back of the spoon, stirring occasionally. As everything simmers, the natural pectin in the cranberries will thicken the sauce.
Allow cranberry sauce to cool to room temperature; transfer to a storage container and refrigerate until ready to serve. Garnish with orange zest. Can be made up to four days ahead. Can be frozen up to 4 weeks.
