Because 3 Cranberry Sauce Recipes Are Better Than 1
Poor, sad, wobbly cranberry sauce. Always a lesser Thanksgiving side, never a Bon Appétit cover dish. Maybe you like it! Maybe you love it. Humanity never ceases to surprise me. But still. Cranberry sauce?
One of those cran-lovers is Claire Saffitz, whose family has FIVE on the Thanksgiving table. Each satisfies a different family member’s tastebuds. Which is why this year, she developed three cranberry sauce recipes based on that tradition. One is a classic cranberry-orange zesty number, another is delightfully spicy, and number three is a creative cross with fig jam. Make one! Make them all! Each offers an acidic break from the heavy meat, potato, and slosh of gravy that’s slowly putting you into a soft, early slumber. Have you ever thought of cranberry sauce as a palate cleanser? Well it is! But they also serve as great fall condiments for sandwiches, cheese plates, and fancy toasts.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski1/3Cranberry Orange Sauce With Cinnamon
Bright citrus and warming cinnamon are the complements cranberries need this time of the year. It’s classic for a reason. Claire has a tip for keeping the orange zest from causing bitterness, if that’s a bad association you have for this one: Blanch the zest in boiling water before cooking it with the cranberries.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski2/3Spicy Cranberry Sauce
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski3/3Cranberry-Fig Sauce
