Exactly one week until Thanksgiving!!!
Yay! I’m so excited. Thanksgiving is like my Christmas. I feel like a little kid again. All wide-eyed and giddy, anxiously waiting for the turkey to shimmy down the chimney and bring me delicious presents.
Wouldn’t that be a sight?!?!
This is actually going to be my last blog post before the Holiday. I’ll be busy over the next several days preparing for Thanksgiving in real life. And I also kind of figured that you guys mostly have your menus set at this point in the game. But I will be sharing some new and old content over on Instagram and Facebook, so make sure to come say “hi” to me over there when you get a chance. And feel free to reach out with any last minute Thanksgiving-related questions. I’m happy to help if I can!
In the meantime, let’s get down with this Ginger Cranberry Sauce with Riesling.
I love cranberry sauce (and fresh cranberries, too!). And I always have. I don’t really see it as a condiment, per se. Instead, cranberry sauce gets full on side dish status in my eyes. Give me a BIG scoop. And then give me a second big scoop. That’s probably the right amount.
Got leftover cranberry sauce? Then try making these Hazelnut Linzer Cookies!
I’ve made this Molded Cranberry Sauce recipe for as many Thanksgivings as I can remember. But this year, I decided it was time to shake things up and try out a new recipe.
This Ginger Cranberry Sauce with Riesling is naturally sweetened with maple syrup. And it has a nice spicy kick from a generous amount of fresh ginger. My initial instinct was to add red wine, but then I decided to reach for something lighter instead. And I must say, that was a very good decision. Because the Riesling keeps this cranberry sauce crisp, vibrant and refreshing. It feels very grown-up to me. And not overly sticky and sweet, like some other versions I’ve tried in the past.
If you want a thinner sauce, try adding a bit more wine. And you can adjust the sweetness as well by adding a touch more maple syrup, if desired. The overall sweetness will depend on the type of Riesling you use, so definitely make sure you taste and adjust the final dish before serving it to your guests.
I always make my cranberry sauce a few days in advance. It’s an easy item to get done and checked off your “to-do” list before the big day arrives!
I hope you all have a fabulous Thanksgiving! Get out the stretchy pants!
- 1 (12-ounce) bag fresh cranberries, thawed if frozen
- 1/3 cup maple syrup
- 1/3 cup Riesling
- 1 1/2 -2 tablespoons peeled and minced fresh ginger
- 1/8 tsp. salt
- Combine all the ingredients in a heavy bottom saucepan placed over medium heat. Bring to a simmer and cook, stirring frequently, until almost all the cranberries have burst open, about 10 minutes. Remove the saucepan from the heat and set it aside to cool slightly. Then transfer the cranberry sauce to a clean container and refrigerate to chill completely.
- The cranberry sauce can be stored in an airtight container in your refrigerator for 4-6 days.
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