The holidays don’t have to be perfect. But here’s a recipe for the perfect cranberry sauce.
It’s the holiday season!
In my profession it is the absolute busiest time of the year. I stay triple booked, stand on my feet all day, and rarely get to eat my lunch or take a potty break. But, it is the love of my life to make my clients feel beautiful and to exchange holiday stories and calm them down as they prepare to celebrate with family and friends.
Of course, this begs the question: Who is going to calm me down?
This year with the opening of my new salon and family arriving from out of town, I took an extra few days off and decided to let some of my favorite valley chefs help with most of the cooking.
However, I have repeated request from co-workers and friends to make them my home-made cranberry sauce. It’s super easy and everyone loves it. So, I’m sharing the recipe with you. At the end of the day remember that it is all about time with those whom you love and not how perfect everything is. (Did I just say that?)
2 12oz. bags of fresh cranberries
2 cups white sugar
1 cup port wine
1 cup orange juice
1 1/2 teaspoons fresh grated nutmeg
1 teaspoon cinnamon
1 TBL spoon fresh grated orange zest
1/2 teaspoon lemon zest
1 TBL spoon chopped fresh ginger
2 cups toasted walnuts chopped rough
Rinse and pick through cranberries discarding any overly ripe ones. In a medium saucepan bring all ingredients except walnuts to a slow boil. Reduce to a simmer and stir occasionally for 20 minutes or until the skins start to pop. Using the back of your spoon to smash down the berries on the side of your sauce pan (this part’s really fun, actually — like popping bubble wrap). Remove from heat and stir in the nuts. Cool to room temperature and refrigerate.
Enjoy!
Blog by Lauren Hart
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