Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Fresh, homemade cranberry sauce is too simple to ever go with the stuff in the can. The few extra steps beyond cranking the can opener go a long way. Ginger and raisins add depth to this crowd-pleaser, enough to drizzle over all your Thanksgiving favorites.
1 pound fresh cranberries
2-inch piece fresh ginger, peeled and grated
1 cup golden raisins
1 cup sugar
½ orange, juiced
¼ cup apple cider vinegar
2 cinnamon sticks
1 pinch nutmeg
In a large saucepan, bring sugar and water to a boil. Add cranberries, bring to a boil, and then reduce to simmer. Add raisins, ginger, orange juice, cider vinegar, cinnamon sticks and nutmeg. Cook for 15-20 minutes, until cranberries are softened and sauce is thick. Let cool, remove cinnamon sticks and serve.