I just found my missing favorite cranberry sauce recipe and want to share it with you in case you don’t have a recipe yet for Thanksgiving. I’ve got a lot to say about cranberries, surprise surprise, but I’ll save that for another time.
I first discovered this recipe in the December 1997 issue of Bon Appetit and have been relying on it ever since. It was published in their RSVP section by the request of a reader who enjoyed the sauce at 21 Federal on Nantucket. Bob Kinkead, one of my favorite chefs, was in charge of the 21 Federal kitchen before moving to Washington, DC. When I lived in the DC area, a long lunch at Kinkead’s was my special treat on a day off from work.
This recipe has all the New England flavors you would expect from me — maple, molasses and, of course, cranberries. You can make it ahead and pull it from the refrigerator a few hours before dinner to let it come to room temperature.
Nantucket Cranberry Sauce
You’ll need a medium heavy saucepan.
- 1 cup orange juice
- 1/4 cup maple syrup
- 1/4 cup light molasses
- 2 tablespoons golden brown sugar
- 2 tablespoons butter
- 1/4 teaspoon salt
- 12 ounce package fresh or frozen (thawed) cranberries
Combine everything except the cranberries in a heavy saucepan and stir occasionally over medium heat until the sugar dissolves. Reduce heat to low and add the cranberries. Simmer until the cranberries begin to burst, about 10 minutes. Increase the heat to high and boil until the mixture is reduced to about 1-3/4 cups, stirring occasionally, about 15 minutes.
Serve at room temperature. The sauce can be prepared five days ahead. Cover and refrigerate.