Traditional Thanksgiving: Cranberry Sauce 3 Ways

Traditional: Ingredients 340 grams fresh cranberries 1 cup sugar 1/2 cup water 2 strips zest and 2 tablespoons juice from 1 orange 1 cinnamon stick Pinch kosher salt Directions Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total. Remove from heat and allow to cool about 30 minutes. If needed, you can stir in water in 1-tablespoon increments to adjust to desired consistency. Cranberry sauce can be served immediately or stored in the refrigerator for several months. Spiced Wine: Ingredients 340 grams fresh cranberries 2/3 cup white sugar 2/3 cup dry red wine 3 tablespoons maple syrup 1 tablespoon molasses 1 teaspoon freshly grated ginger 1 teaspoon orange zest 1/2 teaspoon ground cinnamon 1/2 teaspoon Kosher salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice Directions: Combine cranberries, sugar, syrup, molasses, ginger, orange zest, cinnamon, salt, nutmeg, allspice and wine in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated. Pear and Ginger: Ingredients 340 grams fresh cranberries 2 chopped pears 3/4 cup white sugar 1/2 cup water 3 tablespoons brown sugar 2 tablespoons orange juice 1 tablespoon freshly grated ginger 1/2 teaspoon kosher salt 1/4 cup finely chopped crystallized ginger Directions Combine cranberries, pears, white sugar, brown sugar, water, orange juice, grated ginger, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Stir in crystallized ginger. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.