I like hats, which is good, because I wear a lot of them. Today, I wore one of my favorites: the chef hat. Thanksgiving is only a week away, so I spent the afternoon concocting holiday dishes with a kick of maple. Mama drew the line at maple mashed potatoes, but here is a recipe for Ginger-Maple Cranberry Sauce. Enjoy!
GINGER-MAPLE CRANBERRY SAUCE
1 12 Ounce Bag Fresh Cranberries
Zest of One Lemon or Orange
Couple Dashes of Ground Ginger to taste
1 Cup Water
1/2 Cup Granulated Sugar
1/4 Cup Maple Cream
1. Pulse cranberries in food processor. Leave some berries whole for varied texture. Combine with zest and ginger.
2. Mix water, sugar, and maple cream in a sauce pan, and bring to a boil.
3. Add cranberry mixture and return to boil. Boil 10 minutes, stirring occasionally.
4. Hide it so you don’t eat it all before Thanksgiving dinner.