This is the last picture related to Thanksgiving. I promise. After this post, this food blog will be dedicated to all things wintery, evergreen and Christmas. Unless I have another idea that is.

Cranberry sauce is one Thanksgiving staple that I have never really loved. I could easily make it through the day without it but it's part of the tradition and the show must go on. This one however is actually pretty good (I even took seconds) and was by far the easiest thing to make. I just threw everything together and 10 minutes later alakazam! We had a delish sweet relish that would be great year-round and especially with a nice pork roast.


Candided Cranberry Sauce

200 grams fresh cranberries
1/2 cup sugar
1 cup water
zest of 1 clementine
1/4 teaspoon fresh ginger

Combine all the ingrediants together in a big skillet and cook covered for 10 minutes.

The cranberries remain whole and you can control the amount of 'jelly' by adding more or less water and covering or uncovering the skillet.

You can serve the sauce warm or you can make it ahead of time and store it in the fridge.