Cranberry Sauce My Way -With Preserved Lemon, Lemongrass, & Warm and Savory Spices

For me, the Thanksgiving meal is more about the sides then the turkey. The turkey comes in later, maybe a 10:00pm raid of the fridge or more likely the next day in the form of a turkey sandwich with this cranberry sauce on a nice pumpernickel or raisin nut bread with a little curried mayo and sprouts or arugula. Transcendence people. Truly. The sky will part, the sun will rain down on the plate and you will be confounded as to how you could be enjoying leftovers to this degree.

I think this is the perfect blend of sweet, savory, spiced and tart. Give it a try...I'd love your feedback.

How easy! Add everything to one pot, simmer and it's done. Make sure the pot is not too thin on the bottom or you could scorch the sugar. A heavy enameled cast iron works great.

The two special guests in this dish are the preserved lemons and the lemongrass.  I show you how to make the preserved lemons here, and if you got them started back them, they are ready enough for using here. You can also find these at some specialty markets. If you can't find them, use lemon zest and you'll have to add salt to the recipe. The preserved lemons add a mellow saltiness with the zip of the lemon.

Add everything to the pot and bring it to a boil and reduce to a medium simmer. Stir well and often.

When the cranberries begin to "pop" and the sauce thickens, take it off the heat, let it cool a bit and either refrigerate until you need it or put it in a jar and refrigerate until you need it. Enjoy!

Cranberry Sauce My Way - Not too Sweet and Just Enough Savory

2 stems of lemongrass, white parts only, minced

1/4 preserved lemon - rind only, minced

3 green onions, white part and about 1 inch of green, minced

1/2 tsp. allspice

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp ground cardamom

3 cups sugar

9 cups fresh cranberries

1 cup of orange juice

Put all of the ingredients in a pot. I use my cast iron enamel pot.  Bring to a boil and reduce heat to a medium simmer. You'll want to stir pretty frequently. Soon the cranberries will start to "pop". once they do, turn it down to a low simmer and cook until the sauce begins to thicken. This whole process should be done in 15 to 20 minutes.  I put my cranberry sauce in a 1 quart jar where it will last in the fridge for a couple of weeks., but it probably won't get a chance to loll about in the fridge before it's gobbled up!