Gail's Mulled Cranberries...FABULOUS!

[Deanna]

Had them with the roasted Pork Loin Roast. They were very very good!

Thanks, Gail, for sharing this recipe; I'll be making them again and again!

d

[Linda in MO]

Do you guys think this would still be good without the crystallized ginger?

MULLED CRANBERRY SAUCE

Makes 2 1/2 cups

1 12-ounce bag cranberries
1 1/2 cups fruity red wine (such as Merlot)
1 1/4 cups (packed) golden brown sugar
1/3 cup minced crystallized ginger
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Combine all ingredients in a large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to bowl. Refrigerate till cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.)

(From: Bon Appétit, Nov 1999)

Gail comments: I really like this stuff, but it is NOT for cranberry traditionalists. Also, though the recipe seems to imply this is to be served cold, it is far better warmed. Downright yummy.

[Gail]

Flattered as I am to receive credit for this recipe, the only thing I did was to try it and recommend it here (as well as to recommend serving it warm rather than cold). But, glad to hear you liked it so much, Deanna.

Linda,

Perhaps Deanna or Lori might disagree with me, but I personally would not make this without the crystalized ginger. Keep in mind, please, that I don't much care for traditional cranberry recipes, so the unconventionality of this one is exactly what I like about it.

[Linda in MO]

Thanks Gail. I'm just not a big fan of ginger (in large quantities) and I don't even think I've ever tried crystallized ginger before. I just assumed I wouldn't like it. Any other opinions?

[SandyM]

I made this recipe for the first time last year, and I'm going to try it once again this year, with a few tweaks.

This year, when I try it, I'm going to omit the orange peel, since this is really the only thing I don't care for the taste of. I love ginger, cloves, allspice, Merlot :D , and cranberries.

Gail has never steered me wrong before (and neither has Aunt Norma), so I'm going to keep trying this until I get it right. It sounds too good to not be special.

:cool:

[Gail]

Aw, c'mon Sandy... It just may not be your cup of tea-- or, er, cranberries. My husband wasn't nearly as enthusiastic about this stuff as I was. But then again, he's more of a cranberry purist.

Linda,
I don't think that many people here have even braved this recipe. I'll leave a message for Lori since I know she tried it. But you won't be hearing from her till at least tomorrow.

[Alethea]

Excuse a newbie butting in. Sorry, I was temporarily overcome by the fact that everyone on this thread has thousands of posts.:o

Anyhow, to the topic at large, I've had this recipe twice, and concur with Gail that it's really good. As for leaving out the ginger, if you don't care for ginger, then I would leave it out because you can taste it. Maybe increase the other spices a little to compensate? If you like ginger, but don't have it in your pantry, then I would say that the ginger adds a lovely and unexpected flavor as well as texture to this, and if possible it should be included.

It would never have occurred to me to serve this warm--thanks for the idea. My family has always followed the directions and served it cold. The last time we had it, my father was in charge of it and subbed a various things for the Merlot, because we ran out of it, and the dish was even better. Unfortunately for the life of him he cannot remember what he used (guess we know how we "ran out" of the Merlot:D). The possibilities include a cab plus madiera, ruby port, Calvados, or another red.

[Gail]

Oh, for heaven's sakes... PLEASE don't feel intimidated. Useful and friendly input in always appreciated.

[lorilei]

Am just stopping in for a bit -- hopefully I can say something of some use :)

Linda -
You MIGHT be able to get away with making this recipe without the ginger. I'd definitely give it a shot. The second time that I made it, I used FRESH ginger (not having any crystallized on hand), and it was still fabulous. So, I'm thinking a bit of an adjustment might not be so bad. If you're not thrilled with a lot of ginger flavor, why not try a scant bit of fresh ginger (less than is called for), or try leaving it out altogether. There are enough flavors in the recipe that there's a good chance that you'll enjoy regardless.

OR -- stick your neck out and add the ginger. It's not an overpowering flavor, and it definitely sets this recipe apart from other cranberry creations.

In any case... mmmm.

lo

[Deanna]

I really didn't notice a STRONG ginger flavor. I think it just melds all the other flavors together and it comes out...PERFECT!

d

[emily]

Crystalized ginger tends to be much milder than fresh or powdered ginger IMO because it's got that sugar coating. I could eat it straight, yummy! But maybe I should get my nose out of here because I love ginger :D

Anyway, if you don't care for the flavor, then I'd say decrease the amount but don't leave it out since it'll add a bit of bite, but again I love ginger so I'm horribly biased :p

Leaving now...

;)

Emily

[Deanna]

Actually, crystallized ginger is delicious eaten just like a gumdrop! It is reputed to be a stomach soother, so if you are having an upset stomach, try a little piece of crystallized ginger or some ginger ale. I just love the taste; it does have a little bite, but sweet!

I buy it in bulk at Wild Oats.

[Linda in MO]

Well, I guess my decision was made for me today when I found out crystallized ginger was $8.50 a bottle at my grocery store! Looks like I'm either leaving it out or trying a different recipe. Thanks for all the comments everybody!

[Janet K]

Linda,

I made this today and left out the crystallized ginger and put in 1/4 teaspoon of ground ginger instead..... and it's wonderful

[Linda in MO]

Oooh, thanks for the review Janet! I might just have to make a run to the liquor store tonight!

[Deanna]

Definitely!

[KValley]

This recipe is DA BOMB, BABY Totally delish. Thanks Deanna, for bringing it again to our attention. I made CL's Spirited Apricot-Cranberry Sauce which I've made before and enjoyed, but it pales in comparison to the richness and loveliness of the Mulled Cranberries. I'm putting the other stuff in the freezer- DH and I can finish it later...
:rolleyes: :p

Oh- the kitchen smelled like mulled wine as this simmered away- wish I could capture the aroma in a candle or potpourri!

Maybe I am not the most objective opinion on this since I love ginger, but I did not find the ginger flavor all that distinct. I used candied ginger (Linda, buying it in bulk is very inexpensive- you can just get what you need...) and the sugar cuts a lot of the naturally sharp flavor. Even though it isn't strong, I wouldn't leave it out- as Deanna says- it just melds with all of the flavors to make something wonderful.

Just made a note to take the cranberries out of the fridge a couple of hours before dinner on Thursday so they can at least come to room temperature if I forget to reheat in the frenzy of last minute preparations.

[BarbaraL]

Just wanted to chime in . . . these mulled cranberries were fabulous! I served them the day after Thanksgiving with a pork loin and my family went nuts! DH even put it on vanilla ice cream, which he said tasted great! By the way, I also made my very first yeast bread; the beer-cheese bread from CL Complete. It came out great!

[boisewinesnob]

These certainly deserve another bump!
I printed out this recipe a while before thanksgiving and included a thumbs up review on the final t-day menu thread.
For years I thought I hated cranberries because I'd only had the canned kind (sorry, I know a lot of you like those but I think they are horrible!) but when I tried fresh ones (in an apple-cranberry crisp) I was convinced they are really good :) .

[Gail]

I'm so glad to hear this recipe worked for those of you here. Part of me was somewhat loath to post the recipe because it's not for everybody, but speaking as a person who regularly bypasses cranberry sauce on the Thanksgiving table, I find this one quite extraordinary.

And now that my work is done, I can sit back next Thanksgiving and let one of you pass the recipe on... :p

[Veronica]

Thank you so much for posting this recipe, Gail!! Everyone at our T-giving table raved about them.

[Shirley Ekstein]

Am ginger devotée, Gail, but am NOT a cranberry one. Would I like it. . .????????????

And where's the recipe?

[Gail]

Perhaps you should consult Professor Pickover for guidance.

Scroll upwards, Shirley. :p

[Gail]

Since I see people posting their Thanksgiving menus, I am shamelessly bumping this thread from last year back up to the top.
This is a recipe for people who don't like traditional cranberry sauce, so it is definitely not for everyone.

If you're like me, and aren't crazy about the stuff-- I urge you to give this a try (and maybe keep a can of the jellied stuff on hand as well.)

[kirkbyky]

Thanks for bumping this up, Gail! I didn't see it last year and it looks delish. I love love love cranberries (traditional or not) and will add this to my Thanksgiving dinner plans!

Kyle

[Kyra]

Gail,

Thank you very much for sharing this recipe. I happened to see it this afternoon, and decided to make it for dinner tonight--thought it might liven up the pork chops a bit, and I had half a bag of cranberries in the fridge. So I halved the recipe, more or less, and WOW IS THIS FANTASTIC (sorry for shouting, but it is so good)!!!!

I didn't have any merlot, but I had a bottle of cheap TJ Cabernet, and a bottle of elderberry wine (both already open), so I used some of each of those. I had no crystallized ginger, so I grated some fresh, and threw in a dash of powdered for good measure. It made my house smell wonderful, and tasted so good I was scraping every last bit out of the bottom of the pan. Also, this was easy to prepare. A real winner, and DH liked it too.

A couple of questions: have you tried freezing it? Or making it with frozen (defrosted or not) cranberries?

Thanks again, Gail!

in cranberry bliss,

kyra

[Gail]

Kyra,

Delighted to hear you enjoyed the cranberry sauce.

Since you're pretty new here I'd better straighten you out on the subject of asking me of all people any questions about freezing. ;) Simply put, I'm probably the last person in the world to ask. I tend not to freeze much of anything (other than uncooked foods) because invariably anything entering my freezer slips into The Black Hole only to be excavated four years later with a bad case of freezer burn.

I've only made this a couple of times, actually, and both times it's been with fresh fruit. I'm in California and frozen fruit just isn't a biggie here.

Sorry I couldn't help.

[Searcher]

Kyra,
Since you cook the cranberries I see no reason why you couldn't use frozen berries. I haven't made this recipe yet but it's on the menu for Thanksgiving, but try freezing it and see how it does. I think since almost everyone thinks it's better warm, then I think it would be fine.

[greysangel]

Thanks Gail for bumping!

I'll be giving it a try :D

JeAnne

[boisewinesnob]

Originally posted by Gail
Since I see people posting their Thanksgiving menus, I am shamelessly bumping this thread from last year back up to the top.


No need for shame!!!
I was going to respond yesterday that I was glad to see this recipe again (even though I planned to make it without the reminder ;) ) as I'm sure a lot of the newer people--or those who missed it before--would love it too!! :cool: :)

[Kyra]

Gail,

Oops, that's right, I should know better than to ask you about freezing. I will try to remember this! I wanted to let you know that these won absolute rave reviews, and the (small amount of) leftovers were even good cold. I will be spreading this recipe far and wide!

Searcher, you are probably right, since it is pretty thoroughly cooked. I'll try it with frozen berries after I can no longer buy fresh ones, and try to remember to bump this then and let you know how it turned out.

Thanks again, Gail!

kyra

[emptyspool]

I did a pre Thanksgiving run of this. Excellent. Rich, a nicely different take on cranberry sauce. I bought the crystallized ginger at a natural food store that sells spices in bulk. It cost me about one dollar for the amount of crystallized ginger I needed.

[Beth Y]

Thought I would post a similar, but slightly different recipe that has become a family favorite in our house. I got it off this Board years ago (posted by Cathy) but it is a recipe from Caprial Pence.

Cranberry sauce with Pinot Noir
(Bon Appetit Nov 1997- Caprial's Bistro)

1 Tbsp veg oil
2 cups cranberries (about 8 oz)
1 Tbsp minced ginger
2 cups pinot noir or other dry red wine
(we always use pinot noir)
1 1/2 cups sugar
3 Tbsp chopped crystallized ginger
1 tsp curry powder
Large pinch of Chinese five-spice powder

Heat oil in saucepan over med-high heat. Add cranberries and fresh ginger, stir until cranberries begin to burst, about 3 min. Add wine and sugar, boil until mixture is reduced to 2 1/2 cups, about 15 min. (Note, we have found you definitely need to cook it way down. They flavor gets wonderfully intense if you do. One way to tell if you have cooked it long enough, the mixture takes on the color of the wine and thickens slightly) Add the crystallized ginger, curry and 5-spice powder. Give this a try. You won't believe how incredible this is)

The notes above are Cathy's I believe. I must add that I mush down the cranberries a bit, while cooking, to get that "cranberry sauce" look that my parents expect, but they know it is not "traditional" when they put a bite in their mouths! I make plenty to have to spread on turkey sandwiches!

[knunes]

Thanks for all the bumping everyone! I was going to try the Gingered Cranberry Sauce from CL Nov. 03 issue, but comparing it to this one, I'll have to let it pass by and try this instead. The Nov. one has sugar, water, crystallized ginger and cranberries. Now that I read the recipe Gail posted, it sounds boring to me. I can't wait to try this for T-Day (and yes, I'll have a can of jellied for the faint-of-heart). ;) Katie

[knunes]

This was definitely one of the hits of the day. This was so delicious (I warmed it up following Gail's suggestion). Everyone raved about it, and I never even opened the can of jellied sauce that I had.
I will make this every Thanksgiving forever I think!

[HRJ]

More thanks to Gail and everyone who bumped this thread up -- I made this today and it was FANTASTIC!! Everyone, from my picky-eater mom to 2-year-old DS, loved it.

I have to say, though, that I tried it both warm and chilled, and liked it chilled better -- it seemed to have more "zing," IMHO.

Will definitely become a T'day tradition for us.

Helene

[knunes]

Originally posted by HRJ
I have to say, though, that I tried it both warm and chilled, and liked it chilled better -- it seemed to have more "zing," IMHO.

Helene

Helene,
I'm so silly that I took it out of the fridge and didn't even taste it before I put it in the saucepan to heat up! There's a little bit leftover, so I'll try that chilled so I can do a fair judgment! :)
How did Victor enjoy Thanksgiving?

[Missi]

These were the hit of our table as well. I will never open a can of cranberry sauce again!!!! ;)

[lisas3575]

I made this ahead of time for our big family dinner on Christmas Eve and was so excited to try it. And... I forgot to serve it! Found it in the fridge on Christmas Day as we were leaving town for a week. Don'tcha just hate that?!

I was able to pass it along to a friend of the family for their dinner, and there was enough left that I could try it upon our return, and it is most excellent. This will be our standard from now on.

Thanks for digging this up for us, Gail!

[Kyra]

I am bumping up this thread to note a variation on Gail's recipe. Last night we had a roasted chicken, as I was test-driving a new Thanksgiving turkey recipe (from the November Bon Appetit magazine-a salt rub instead of brining-DELICIOUS). I found fresh cranberries at the store yesterday, and thought I would continue the Thanksgiving "theme" by making mulled cranberries. Well, I started dumping stuff in the pan and then discovered I had neither red wine, nor oranges. Oops. I used apple cider instead of wine, and lemon zest and juice instead of orange zest. I cut the sugar down because of the cider. While the flavor was different, it was still VERY good. I thought it still had that nice, spicy, "mulled" flavor. So if you didn't want to use wine, or forgot to buy some, cider is an excellent substitute.

And if you haven't tried this stuff, I recommend it strongly. Thanks again, Gail!

[tea4one]

I am bumping up this thread to note a variation on Gail's recipe. Last night we had a roasted chicken, as I was test-driving a new Thanksgiving turkey recipe (from the November Bon Appetit magazine-a salt rub instead of brining-DELICIOUS). I found fresh cranberries at the store yesterday, and thought I would continue the Thanksgiving "theme" by making mulled cranberries. Well, I started dumping stuff in the pan and then discovered I had neither red wine, nor oranges. Oops. I used apple cider instead of wine, and lemon zest and juice instead of orange zest. I cut the sugar down because of the cider. While the flavor was different, it was still VERY good. I thought it still had that nice, spicy, "mulled" flavor. So if you didn't want to use wine, or forgot to buy some, cider is an excellent substitute.

And if you haven't tried this stuff, I recommend it strongly. Thanks again, Gail!

Is the November Bon Appetit recipe the Salted Roast Turkey with Herbs and Shallot-Dijon Gravy recipe? Thats the oly one I could find and it was hard to find that one. Maybe my searching abilities aren't as good as they should be but you used to be able to just bring up the months recipes, I got more than the recipes in the one issue when I did my search.

[Kyra]

Yes, the salted roast turkey with herbs. (We didn't make the gravy.) I cut down the proportions for a 4-pound chicken. It made an excellent roast chicken, one of the best I've ever had. Nice and moist and flavorful--not salty, just well-seasoned. We liked it well enough that we'll use it for our Thanksgiving turkey. And mulled cranberries on the side, of course!

[tea4one]

Yes, the salted roast turkey with herbs. (We didn't make the gravy.) I cut down the proportions for a 4-pound chicken. It made an excellent roast chicken, one of the best I've ever had. Nice and moist and flavorful--not salty, just well-seasoned. We liked it well enough that we'll use it for our Thanksgiving turkey. And mulled cranberries on the side, of course!

Thank You. I always do one thing different or new at Thanksgiving every year. The BA recipe is being considered.