Cranberry sauce, the sauce of the season

It has been an unchallengeable American doctrine that cranberry sauce, a pink goo with overtones of sugared tomatoes, is a delectable necessity of the Thanksgiving board and that turkey is inedible without it. The story goes, as we have all heard, that cranberries were served at the first Thanksgiving dinner, and that is why it has been established as an American tradition that they be served at the modern celebration of the holiday.

There is no historical evidence of this; it is simply a long-standing belief and has been part of Thanksgiving for so long that few now question it. By the Civil War, cranberry sauce was so ingrained as an American dish that General Ulysses S. Grant ordered cranberries served to soldiers as part of their Thanksgiving meal. No matter how you like your cranberries, here is a little twist that is sure to be a crowd pleaser.

Spiced Cranberry Tart Cranberry mixture 12 ounces fresh, whole cranberries ¼ cup plus 2 tablespoons granulated sugar 1 teaspoon orange zest, plus extra, for optional garnish 1 teaspoon, plus ¼ teaspoon, ground cinnamon, divided use ½ cup plus 2 tablespoons water ¼ teaspoon ground ginger 1 (scant) teaspoon flour 1 small wheel of Brie cheese Rosemary for garnish 1 pkg mini tarts shells Begin by gathering and prepping all the filling ingredients according to the ingredient list above to have ready and organized for use.

To prepare the cranberry filling, add the cranberries, the sugar, the orange zest, the 1 teaspoon of ground cinnamon, the ginger and the water into a large pan or skillet, and bring to the boil. Once the cranberries begin to boil vigorously, reduce the heat just a touch and simmer them for about 6 to 8 minutes, just until they begin to pop, soften, release juices, and break down. (Do not allow them to become too mushy, as you want them to stay as whole as possible.)

Pour the cranberry mixture into a large bowl and allow it to completely cool and thicken slightly, you can use the fridge to expedite the process, if necessary. Once chilled fill you tart shells with mixture add small piece of brie cheese and bake in oven at 350, until cheese has melted, top with a sprig of rosemary.