Time for Dessert

Cranberry Ginger Syrup

Last friday I promised an awesome Thanksgiving dessert for you…Well I’ve got one better for you. Because this Cranberry Ginger syrup acts as an addition to almost anything on your thanksgiving agenda.

I stumbled upon this syrup after finally getting my taste of real cranberry sauce made by my sister-in-law a few years back. Up until then, my idea of the sauce was cylindrical and jello-y. Finally, I understood why cranberry sauce was such a key part of Thanksgiving dinner. And her fresh cranberry version got me thinking about what else this simple process of reducing fresh berries with sugar and spices could create.

By pureeing the mixture, and using a little more water than you normally would, the outcome is a cranberry syrup perfect for so many ideas. Add a little to your whipped cream and you’ve got a wonderful tart topping for your pies. Add some to a simple meringue recipe for a new take on the classic. Or even better, mix with a little seltzer and vodka and you’ve got yourself the best Thanksgiving cocktail out there. Speaking of cocktails…I have a bunch of new ones over at the Nobler. Check them out here.

Still working on that stuffing recipe…I’ll get back to you early next week. Have a great weekend!

Cranberry Ginger Syrup

1 12 oz bag cranberries, washed

1 large knob ginger, peeled and roughly chopped

2 cups water

1 1/2 cups sugar

1 tsp cardamom

1 tsp cinnamon

In a medium size stock pot add all of the ingredients. Bring to a boil and then quickly reduce the heat to low. Simmer with the pot covered for 30 minutes. In a food processor (or blender) blend the ingredients together and pass through a strainer. Store in the fridge.

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