Orange Marsala Cranberry Sauce with Sage

I make it no secret that I am a little particular about what kind of food I generally serve.  I wouldn’t call myself a total food snob, because I still enjoy a box of Kraft Macaroni and Cheese as much as the next person.  It’s just that when I cook, I rarely use processed or convenience items.

This morning I bought both Cream of Mushroom soup and Pillsbury Crescent Rolls.

Sometimes tradition wins out.  And sometimes it’s OK that you serve Green Bean Casserole and don’t make rolls from scratch.  Our Thanksgiving meal has a certain set of necessary items … anything “experimental” is fine, but you will not replace my grandmother’s Creamed Corn with Quinoa Salad.   Or decide that you are going to try something “new” with the stuffing — our table can only have my grandmother-in-law’s Portuguese Stuffing on it (which I will photograph and write up for future reference).  The mashed potatoes must be made from yukon golds and the gravy will be laced with Marsala.  You just don’t mess with the memories.

The one exception to that is the cranberry sauce, because no one in my family cares about it in the least.  They will take an obligatory bite, but I will eat it with a spoon.  This year I made a version with orange zest, Marsala, and sage (to meld with my Marsala-laced gravy).  If I thought anyone cared enough, I’d try to form it in the shape of a tin can, with the requisite ridges we all grew up with.

And I haven’t ventured to look at the ingredients on the Crescent Rolls yet, but what is Thanksgiving without some good old petroleum by-products in your bread?

Orange Marsala Cranberry Sauce with Sage

Make about 3 1/2 cups

1 quart of fresh cranberries, rinsed
3/4 cup Sweet Marsala, plus 1-2 T
3/4 cup orange juice
1/2 cup brown sugar
Healthy pinch of salt
Zest of two oranges, finely chopped
2 t fresh sage, finely chopped

1.  In a medium saucepan, combine cranberries, 3/4 cup Marsala, orange juice, brown sugar, and salt over medium heat.  Bring to a boil and reduce heat to medium low.  Simmer uncovered for 10-15 minutes until all cranberries have popped and mixture is thick.  Remove from heat.

2.  Stir in additional 1-2 T of Marsala, chopped orange zest, and chopped sage.  Store in refrigerator.  (Can be made 2-3 days ahead)

5 thoughts on “Orange Marsala Cranberry Sauce with Sage

  1. Jamie Oberdick

    This is interesting – I really enjoy cranberry sauce as well and never thought of doing it with sweet marsala. Interesting.

    I am with you on not cooking with processed nor convenience items. It’s not as hard to cook with fresh ingredients as many think.

    And people like the Food Network’s Sandra Lee are can opener-wielding demons and must. be. stopped.

  2. Kristin Post author

    I don’t think I use anything special … actually I don’t think there are many Sweet Marsalas to choose from in our liquor stores. I believe the brand is Di Florio or something like that… And I should add that you could use more than 1-2 T in the final step if you want it a little stronger (I kept it tame for the kids.)

  3. Maria

    I love your recipes, and totally agree on not using processed foods or ingredients. I’m actually a big “from scratch” fan. I’m actually going to try this recipe. Sounds very tasty and I love the brown sugar. Keeps me align with a rule of thumb: stay away of the white powder 😉
    Happy Holidays!!!

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