this year at thanksgiving i have moved from the dessert table to the main table. small though my contribution may be, my aunt actually requested that i make something for the thanksgiving feast and it was...
ok, not really all that exciting, but im happy. i like fruit, i make pies often, and it's quick to come together. i couple week prior to thanksgiving i gave cranberry sauce a trial run with a pork chop recipe here
in the meantime, this recipe is a scaled down version of the sauce i made for the Thankgiving Feast. to make the quanity i did that day i multiplied every ingrediant by 4
1 Bag Fresh Cranberries
1 Cup Brown Sugar
1 Cup White Sugar
1 inch piece Fresh Ginger, Grated
1 Tablespoon Ground Ginger
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Apllspice
2 Teaspoon Chinese Five Spice
1 Tablespoon Instant Tapioca
1 Cup Frizen blueberries
place sugar and grated ginger in a sauce pan with 2 cups of water, bring to a boil and stir until the sugar has disolved. add cranberries and tapioca and boil, stirring occasionally, until the berries begin to pop. add the chinese five spice powder and the ground ginger, nutmeg, cinnamon and allspice.
let cool on the stove until the mixture begins to thicken. when cooled add to serving dish and stir in blueberries. chill in the refridgerator 1 hour before serving.