I know — it’s the day before Thanksgiving. In fact, as I type this, it’s after 11 pm the night before Thanksgiving. You have probably already made your cranberry sauce. In fact, some of you may have given in to temptation and bought those terrible cans of cranberry sauce, the stuff that comes out with the rings of the metal tin embedded in the sides. Ay god, that stuff is awful, once you have tasted real cranberrry chutney.
But, just in case you are still wondering what to do with those bags of cranberries, here’s a simple recipe the Chef just showed me how to make. In fact, our batch is cooling in the refrigerator right now. So you see — after 11 pm the night before? That’s not too late.
1 cup fresh-squeezed orange juice
1/4 cup sugar
1 cinnamon stick
2 bags cranberries (or about six cups)
1 tablespoon citrus honey
zest of one orange
Bring the orange juice and sugar to a boil. When it is rapidly boiling, add the cinnamon stick and cranberries. Turn the heat to low and stir the cranberries, constantly, at first.
After ten minutes or so, the cranberries will start to pop and break down. Continue to stir, but a little less frequently now. Leave the pot uncovered to speed the process along.
After about half an hour, the cranberries will have popped, released their liquid, and started to reduce. At this point, add the honey and the orange zest, then pour the mixture into a casserole dish and spread it all out to one layer. Refrigerate overnight.
Serve at Thanksgiving dinner.
Makes enough for eight people.