What's up gamers, it's been about a week, and because of the holiday festivities, I haven't had time to answer all of the myriad low invite team leaders that added me to beg me to grace their team with my presence. However, I'm back now, and I have one thing to say to all of my many friends in invite: No! I will not deviate from my initial plan of *High Open!* I respect you as friends and fellow players, but it would be too much for the fragile invite division if someone as large as me were to roster on a team! For the safety and sanctity of our precious league, I must decline all of your offers.
In the meantime, though, because it's been thanksgiving, I've been cooking, and I'm back with another simple and yet highly baller recipe to share with all of you folks, this time for an easy cranberry sauce that's sure to get your juices flowing, especially because this is the time of year you can easily find cranberries in your supermarket if you have access to one.
Cranberry sauce with ginger and apple
Cranberries and sugar - I like my sauce a little bit less sweet, so I use one cup of sugar to every pound of cranberries, but you could tweak that a little bit to your liking if you wanted.
For this batch, I used:
1 1/2 cups sugar
1 1/2 pounds cranberries
1 bottle Martinelli's sparkling apple cider - When I first made this sauce a long time ago, I was a few bottles of cider deep, and I thought "what the hell, if it tastes this good by itself, it'll have to taste good in this sauce." It did. God I love this liquid. If you don't have access to this ingredient, you could probably use a nice apple cider local to your area along with an extra splash of orange juice, but I'm sure it wouldn't be the same.
~1 knob ginger, chopped fine or grated - Nothing to say about this, really. Ginger is excellent, and fresh ginger is even better. If you don't have fresh, you can of course use powdered, but it won't be quite as good and you'll still want your bottle of powdered ginger to be as fresh as possible.
Zest and juice of one orange - Like I said earlier, you could maybe use a splash of extra OJ here, but it's not necessary at all. It's nice to have some citrus backing up the apple cider here, but I want the main things you're thinking about to be everything BUT this orange.
That's it. That's all the ingredients. Easy.
Once you've got your shit together, remember to sort through your bag of cranberries for any rotten or off-colored ones, because there will always be some, then add all of your ingredients to an appropriately sized pot.
I brought my pot to a boil, then immediately dropped the heat as soon as my berries started to split, because I'm impatient, but still want to cook things low and slow like they're supposed to be cooked. After that, I cooked at or slightly above a simmer until the sauce deepened in color, thickened up appreciably, and smelled fucking delicious. After that, I pulled it off the heat. I suggest you do the same, but expect to be cooking the sauce for at least 30 or 45 minutes for maximum goodness.
I like my sauce to be slightly tart on its own, and to serve it with other foods, so if you just want a nice cranberry jelly or something similar, I would up the sugar content a little and then cook it a little longer.
Thanks for reading, and pick me up, motherfuckers.