Cranberry sauce

[nwhiker]

I always make two types of cranberry sauce.

One is pretty much the standard recipe from the bag, cranberries, orange, sugar. Always good.

The other is deeper and darker, with a base of reduced Zinfandel wine, and plenty of spices. Different, but also good, and works beautifully with brie for turkey sandwich leftovers.

This year someone recommended Ina Garten's Make-Ahead Cranberry Sauce. When I searched for the recipe I found this aricle: My Family's Resident Canned-Cranberry-Sauce Enthusiast Called Ina Garten's Make-Ahead Version "Breathtaking".

Since I am a great believer in the ability of lemon juice and zest to brighten any dish into wonderfulness, I decided to try it.

And breathtaking it is. Perry stood in disbelief. Dh was wondering what made it so special. Lemon, I think.

But for some reason, it's truly outstanding. I'll still make my Zinfandel version, since it's different enough to not overlap in flavor profile.

And in the meanwhile, I'm watching Perry like a hawk. He was over there with a spoon.