I'm Thankful for...Cranberry Sauce

I adore cranberry sauce! It's the perfect tart balance to a meal that sometimes can be heavy with sauce and cream. Not only can you make it ahead of time, but most cranberry sauces only get better as the flavors have more time to really come together.

This week Jimmy Fallon challenged Bobby Flay to a cranberry throwdown on his show. As usual, Bobby Flay added a tasty twist to his sauce elevating the flavor.

Here's the recipe:

Cranberry-Blackberry Relish by Bobby Flay
Serves: 6 to 8

Ingredients

• 2 tablespoons canola oil
• 1 small red onion, finely diced
• 2-inch piece fresh ginger, peeled and finely grated
• 1 cup orange juice
• 1/2 cup sugar
• 2 tablespoon honey
• 1 lb bag fresh cranberries
• 1 pint fresh blackberries, halved
• 2 teaspoons finely grated orange zest
• 1/4 cup coarsely chopped fresh flat leaf parsley
• Kosher salt and freshly ground black pepper

Directions

1. Heat oil in medium saucepan over high heat. Add the onion and ginger and cook until soft, about 4 minutes. 
2. Add orange juice and sugar, bring to a boil and cook until sugar is melted. 
3. Stir in cranberries and cook until the berries pop and the mixture softens. Remove from heat and stir in the blackberries and orange zest and season with salt and pepper. 
4. Transfer relish to a serving bowl. Let cool to room temperature and fold in the parsley.

or how about a more traditional recipe courtesy of Alton Brown

Cranberry Sauce

source: Food Network

Ingredients

• 1 pound fresh cranberries, approximately 4 cups
• 1/4 cup freshly squeezed orange juice
• 1/4 cup 100% cranberry juice, not cocktail
• 1 cup honey

Directions

1. Wash the cranberries and discard any that are soft or wrinkled.
2. Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. 
3. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
4. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
5. To remove the sauce from the mold  and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

So make sure you have enough cranberry sauce, because there is nothing like a turkey leftover sandwich with cranberry sauce as a condiment! You'll thank me!