Every year I try to add something new to my Thanksgiving Menu, while staying true to old favorites. This twist on a classic cranberry sauce really takes it up a notch…tart juicy cranberries combined with the sweet crunch of walnuts and the acidity of fresh oranges will make a flavorful and colorful addition to your Thanksgiving buffet.
CRANBERRY SAUCE WITH CANDIED WALNUTS
1 cup walnuts
1/3 cup maple syrup
2 pounds fresh cranberries, washed and dried
2 cups sugar
2 tablespoons water
2 cinnamon sticks
½ teaspoon freshly grated nutmeg
2 oranges, zested and juiced
Preheat a large skillet over medium heat. Toss walnuts with the maple syrup in a bowl. Cook walnuts on top of stove for about 3 minutes until hot and bubbling. Continue cooking until most of the maple syrup is absorbed (be careful they will burn quickly if left unattended). Cool completely, then break up larger clumps.
In a medium pan, combine the cranberries, water, and sugar. Bring to a boil over medium heat. Reduce to a simmer and add the cinnamon sticks and nutmeg. Stir to blend and simmer rapidly for an additional 12 minutes. Some of the cranberries will start to burst when done. Add the orange juice and zest. Stir and set aside to cool, then add walnuts. Serve warm or at room temperature.
You can learn to make this, and other Thanksgiving classics, as we Flirt with Flavors at my Thanksgiving Cooking Class on November 16th. Soup, sides, turkey, gravy… I’ll show you how to do it all!! Click HERE to register.