Cranberry-Ginger-Clementine Sauce

It’s that time of year again when the table is laden with traditions new and old, whether it’s a roast turkey with mashed potatoes or a leg of lamb with rice pilaf. One thing for sure is that the ubiquitous cranberry sauce always makes a comeback. Granted, the ridged canned sauce has its nostalgic place at the table, but it’s nice to feature fresh cranberries that we won’t have all year-long. So, last year we gave you a recipe for fresh cranberries mixed with Sukhi’s jalapeño chutney. This year, we’re taking our favorite spices and cooking them together with bright citrus and cranberry to make this fresh and tangy holiday condiment. We hope you’ll enjoy it. Happy Holidays.–Kim Sunée