Cranberry sauce is a great make-ahead Thanksgiving dish in my world, cause it doesn't need to be reheated. Somehow reheated dishes are never quite as good, you know? So this afternoon I made cranberry sauce for tomorrow. I figured I'd make some kind of orange-cranberry sauce, probably with ginger. A quick look around the kitchen changed my mind, however, since I didn't have oranges in any form (including juice), nor did I have powdered ginger. Hmm, just realized I do have fresh ginger...oh well! I made a yummy cranberry sauce with grapefruit and cardamom (and also candied ginger, shhh don't tell Robert!), and here's the recipe.
Cranberry Sauce with Grapefruit and Cardamom
approx 1 lb fresh cranberries
1 cup sugar
1 tsp cardamom
2/3 tsp grapefruit zest
1 1/4 c water
1/4 c candied ginger, chopped fine
Put everything but the ginger in a pot and cook it over medium high heat (or high if you're really impatient, as I am) until the cranberries pop and get all nice and soft. Stir in the ginger. Yum!
This does make a slightly tart cranberry sauce, but another beautiful thing about cranberry sauce is that you can adapt it however you want, so feel free to add more or less sugar to taste.