As a kid I spent my summers gallivanting about Cape Cod. Harwich is a pretty magical place known for it's breathtaking port, a wicked clam shack called the Weatherdeck, Bonatts Bakery's meltaways, and the largest small town festival in the country: The Cranberry Harvest Festival.
Cranberry Sauce
Yes folks, we have cranberries galore. Cranberry juice practically runs through my veins so naturally I like add them to pretty much any dish I can.
Here is a quick and easy recipe for fresh and delicious twist on my favorite side cranberry sauce.
Cranberry Sauce
1 12 ounce bag of fresh cranberries
3/4 Cup granulated sugar
2 Tbsp water
1 Cup kumquats cut in half discarding any seeds removed and quartered
1/2 Cup crystallized ginger finely sliced
Directions:
In a medium sauce pan pour in sugar, water, the crystallized ginger, the kumquat, and all but 1/2 cup of cranberries. Place over medium/low heat and stir until the sugar has dissolved completely - about 10 minutes. Then raise the heat to medium and cook until the cranberries pop - about 10 minutes. Being the heat to low and fold in the reserved cranberries. Heat until slightly thickened and serve, or store in an air tight container in the refrigerator until ready to serve.
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