I was digging for a new Cranberry Sauce recipe, and what better place to find what I was looking for but from the Cranberry capital of the world, Nantucket. This recipe originated from one of our favorite restaurants on Nantucket, 21 Federal – a 2nd great reason I had to check this one out. And in less than 3o minutes it took to make (photography included) I’m happy to report back that it’s absolutely delicious!
A Nantucket Cranberry Sauce (adapted from 21 Federal, Nantucket)
1 cup orange juice
1/4 cup maple syrup
1/4 cup light molasses
2 tablespoons brown sugar
2 tablespoons unsalted butter
1/4 teaspoon salt
12 ounce bag of fresh cranberries
- Combine everything except the cranberries in a heavy saucepan and stir occasionally over medium heat until sugar dissolves.
- Reduce heat to low and add the cranberries. Simmer until the cranberries begin to burst – about 10 minutes.
- Increase heat to high and boil until mixture is reduced to about 1-3/4 cups, stirring occasional for about 15 minutes.
Serve at room temperature. This sauce can be made ahead of time. Cover and refrigerate.
Recipes for the whole Thanksgiving feast can be found at http://www.connecticutcountryhouse.com/magazine/fall-2013/taste-and-tradition
Wishing you and your family a most wonderful Thanksgiving Day!