When a taste of a dish elicits moans of pleasure and that same reaction goes around the whole table at which one is seated, well, a girl just has to get herself some of what they’re having! This was a recent experience at a Canadian Thanksgiving feast. The dish in question that overshadowed every other delicious offering at my friend Panorea’s table? The cranberry sauce!
Now, MY cranberry sauce recipe has been requested frequently and the divine combination of cranberries, maple syrup and walnuts is always a hit. But THIS cranberry sauce??? Out of this world! We fought each other for the last spoonful on our next day left overs and almost cried when it ran out!
Armed with recent research on happiness by Dr. Sonja Lyubomirsky that has shown that variety is not only more memorable at holiday time, it is likely to make you happier I quiet the voices of protest on the homefront and decide to make this recipe instead!
The provenance of this dish is like the melting pot that is America: Panorea is Greek, I am French and I am bringing this recipe from Canada to an American Thanksgiving table near you. Just makes me smile to think how small the world really is. Now scoop up some of this irresistible sauce, add laughter, gratitude and the people you love at your table and make this the best Thanksgiving ever. There’ll be plenty left over too!
Panorea's Cranberry Sauce
Preheat oven to 350F
16 cups fresh cranberries
2T grated ginger root
zest of 3 naval oranges
1 1/2 cups of freshly squeezed orange juice
2 1/2 cups sugar
1 1/2 cups of pecans, toasted
Combine all ingredients except pecans. Place in a shallow casserole, cover and bake for 30-45 minutes, stirring halfway through, until the cranberries pop. Fold in pecans. Can be made ahead 3 days.
Can also be made stove top. Bring to a boil, cook on low until cranberries pop. Add pecans.
Sharing this at Throwback Thursday.