The large bag of cranberries held up quite well for almost a month but it was time to clean out the fridge, so I could no longer pretend they weren’t there. I offered to make a turkey for a holiday potluck, so the accompaniment of cranberry sauce was a no-brainer. This easy-to-make sauce is a delicious spin on an American favorite that everyone will thoroughly enjoy; my potluck group certainly appreciated it and it will be a welcome addition to your Thanksgiving repertoire. Wild blackberries are blessed with virtually indistinguishable seeds so I added them whole to this recipe. I do not recommend using the bigger berries which have numerous, bothersome seeds; although, if you choose to do so, the flavor will still be excellent. This may be served with the traditional turkey, ham, cheeses or even dessert
1. In a large heavy-bottomed pan over medium heat, stir together
4 cups fresh or frozen cranberries
1/2 cup wild blackberries
3/4 cup sugar
1 1/2 cups Jamaican ginger beer
3 cardamom pods
2. When mixture starts bubbling, reduce heat to a simmer and continue to stir until cranberries have burst.
3. When the sauce has just started to gel, remove from heat. It will continue to thicken while it cools so no, it’s not too thin.
4. Discard cardamom pods, allow sauce to cool and serve with your favorite dish. You may, optionally, mix in orange zest, sliced kumquats, toasted hazelnuts, pecans or even candied ginger.