By Emily Malloy
When I first think of dynamic duos, I think of Karl Malone and John Stockton. Or perhaps Ginger Rogers and Fred Astaire. Cranberry sauce and turkey are as much of a dynamic duo as any in history. A Thanksgiving without cranberry sauce would seem tremendously lacking, much like the aforementioned duos.
Orange and thyme are another match made in heaven and a combination I utilize in the kitchen a great deal. They really come together to brighten up this cranberry sauce. The addition of the subtle tanginess of cranberry enriches the palette as rich, comfort food tends to be the theme of Thanksgiving day.
Orange and Thyme Cranberry Sauce
Yields: 8+ servings
Time: 20 minutes
1/2 cup water
1/2 cup orange juice
1 cup of granulated sugar
12 ounces fresh or frozen cranberries
1 teaspoon dried thyme
Orange zest from one orange
1. Place the cranberries in a colander and rinse them. Discard any damaged fruits.
2. Over medium heat, place the water, juice, and sugar into a medium saucepan. Bring to a boil and stir to dissolve the sugar.
3. Add the cranberries to the sugar mixture and return to a boil. Reduce the heat to low-medium and simmer for 8-10 minutes, or until most of the berries have burst.
4. Stir in the zest and thyme.
5. Remove from heat and allow to cool to room temperature before placing in the refrigerator to chill before serving. Enjoy!
Printable recipe here.