When thumbing through the Thanksgiving cookbook I wrote for Williams-Sonoma in 1997 (link), I rediscovered my recipe for Cranberry Sauce with Grapefruit and Honey. We have a prolific grapefruit tree in the yard of our new home, and so my decision about how to flavor the cranberries this year was easy.
One of my all time favorite sweet ingredients shows up in this sparkling condiment too- crystalized ginger. The resulting dish is tangy from the grapefruit and cranberries, sweet from the honey, and slightly spicy from the ginger- a terrific compliment to roast turkey.
Because it keeps well, I will make it at least 2 days before the meal, maybe even today.
Wishing you a happy and delicious Thanksgiving,
Cranberry Sauce with Grapefruit, Honey, and Ginger
- 1 12- ounce bag cranberries
- 1 cup fresh grapefruit juice
- 2 teaspoons grated grapefruit zest
- ¾ cup honey, or more to taste
- ⅓ cup minced crystallized ginger
- Combine the cranberries, grapefruit juice, grated zest, and ¾ cup honey in a heavy medium saucepan. Bring to a boil, stirring frequently. Simmer until the cranberries pop, about 5 minutes. Cool to room temperature. Mix in the ginger. Taste and add more honey, if desired. (Can be prepared 4 days ahead. Cover and refrigerate. )