zested cranberry sauce---a thanksgiving treat!

www.seattletimes.com/life/food-drink/thanksgiving-recipes-zested-cranberry-sauce/


Washington state is the fourth-largest producer of cranberries in the United States, but paradoxically, it’s hard to find a local cranberry. The paradox involved is Ocean Spray, a national company that takes the vast majority of everybody’s harvests, processes the berries, then sells them nationwide.



It’s not a hate crime, to be sure. But if you’d like to go a bit out of your way, you can get local, organic cranberries that are grown within a reasonable distance of our own ocean spray, out on the Long Beach Peninsula. There, Jessika Tantisook and Jared Oakes went through considerable trials and tribulations to make Starvation Alley Farms our state’s first certified-organic cranberry farm.





Meanwhile, PCC is carrying Vincent Family cranberries, from a multigenerational family farm on the southern Oregon coast that’s used sustainable methods since the 1950s and is currently working toward official organic designation. (The price is TBD, but PCC assures you that “they will be the best cranberry value in the department all season.”)



American tastes run to sweet; this recipe is on the tart side, which makes a better foil to all the richness of the rest of the feast. Cranberry sauce finds its place on the dinner table, of course, but you might try it also beforehand with some crusty bread and local cheese. 




Cranberry Sauce

Serves 6



20 ounces of cranberries, preferably fresh, organic and local



1/3 cup of sugar



Zest and juice of one small orange, or half a large one



1. In a saucepan, macerate the cranberries and sugar over medium heat until the berries burst and the entire mixture softens.





2. Stir in the juice and zest, and serve warm.