Am I supposed to be posting about cranberry sauces when things like this are going on? Sometimes it’s hard to find your place in the struggle when your passion lies in making yummy-tasties.
I’ve never made a cranberry sauce before. Growing up, I had a hatred for chunky cranberry sauces. It seems that most kids have a problem with textured foods. I wanted that smooth, gelatinous, can-shaped mold. And honestly, I stick by it. On Thanksgiving, give me that tin-scented jello slop. But this sauce is in a whole different ballpark.
Sweet and with a strong backbone of ginger spice, this sauce is ideal served warm over a stack of pumpkin pancakes or mixed into a bowl of oatmeal in the morning; the perfect fall condiment.
Ginger Cranberry Sauce
Adapated from Vegan Brunch
2 cups fresh cranberries
1 1/4 cups water
1/3 cup sugar
1 tb. ginger, grated
1/4 cup pure maple syrup
Mix together cranberries, water and sugar in a saucepan. Cover and bring to a boil. Lower the heat and let simmer for about 10 minutes. Unconver and set simmer until the mixture reduces by half, about 10 minutes or so. Stir frequently. Remove from heat and grate in the ginger. Let cool for at least half an hour, then stir in the maple syrup. Serve warm.