Here in the Netherlands we celebrate 1st and 2nd Christmas Day. The second day we had dinner at my uncle and auntie’s place, together with their family and my grandpa. We would make a dessert, a salad and a vegetarian dish, and we decided to add cranberry sauce to the list as well (so many beautiful cranberries at the moment!).
Cranberry Sauce recipe:
- 340 grams (3 cups) cranberries
- 100 grams (1/2 cup) dark brown sugar
- 240 ml water
- 1 tablespoon finely grated, fresh ginger
- pinch of ground cloves
Put all the ingredients in a pan and bring to a boil. Let the mixture boil down for about 10 minutes while it’s simmering and while you are stirring. The sauce is ready when it has thickened and most of the berries are cracked. Remove the pan from the heat and let the sauce cool down.
We still had a lot of cranberries left, so yesterday I made this delicious vegan Cranberry Pear Tart as well: My New Roots.
The dish pictured above is Saffron Bulgur with Vegetables: Green Kitchen Stories.
Hope you are having good days!