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Nov 24, 2009 06:20 AM

What is your favorite non-citrus flavor companion to cranberries?

My mom makes a terrific baked cranberry sauce that has a wonderful texture and flavor except for the orange. I know I used Chinese five spice powder one time with results. What are your great additions?

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  1. I saw a recipe on here yesterday that MMRuth makes with the addition of crystalized ginger. I thought it sounded wonderful and plan on making it for our Thanksgiving dinner this week.

    1. Through the addition of either one of some combination of the following, Judi: apple, cinnamon, pear, walnut, maple, cloves (cloves with a very light touch, though).

      1. I am making a Paul Prudhomme cranberry sauce that uses vanilla & you stir in sour cream at the end--sounds wierd but it's good. I also make one that uses dried cherries and port.

        6 Replies
        1. re: sparkareno

          sparkareno, any chance we could persuade you to post the instructions for the dried cherries and port sauce? One of my entrees at Christmas will be a ham, and I think they'd be wonderful together.

          Pretty please?

          1. re: Normandie

            I think it was from an old Bon Appetit---let me dig for it. It would be wonderful with ham.

            1. re: sparkareno

              TY. Don't make yourself crazy, but if you can find it, even after Thanksgiving when things are less busy, I'd appreciate it... With ham with cherries and port sauce as the centerpiece, I can see the rest of my Christmas Day menu falling right into place.

              1. re: Normandie

                Well so far, I can't find it but I will ask a friend when I see her for Thanksgiving--I think she knows which one it is.

                1. re: Normandie

                  Well maybe I was into the port when thinking of this recipe because I found it & there is no port in it. Maybe I was creative and added some at the end. Anyway, here it is:

                  1. re: sparkareno

                    That sounds *so* delicious, sparkareno...and, yes, I can see that Port could enhance it even further.

                    That was really nice of you to follow up, and I appreciate your taking your time to look for it. I'm going to order the ham soon, and I know my family will enjoy this with it.

                    Thanks again!

          2. I put ginger and sambal oelek in my cranberry sauce.

            1 Reply
            1. Definitely ginger! I have never used the crystallized.

              2 Replies
              1. re: daily_unadventures

                I like crystallized ginger better than powder or fresh with cranberries, because crystallized has the sweetness to contrast with the tartness of the berries, daily. Try it if you have the chance at some point. I put crystallized ginger into some of my savory braises, too--it's good with poultry and pork (but as a secondary player in the braises).

                It's also not difficult at all to make at home--essentially, fresh slices of ginger cooked in sugar and water that haven't reached the simple syrup stage yet (you want the texture of the sugar).

                1. re: daily_unadventures

                  Freshly grated ginger or the crystallized - but my Mom doesn't like the ginger version (I made a cranberry-pomegranate-ginger version a few years ago that I liked a lot; she was metza metz on it). So I made sure I made her some cranberry-orange relish this year.