I honestly cannot remember what cranberries, or cranberry sauce, tasted like. I think, though, I remember it being weirdly fruity, sweet, tart and dry all at the same time. Several USA Thanksgiving websites suggest that, among lots of other, unsafe options, rhubarb sauce or an apple and lime sauce would be suitable alternatives.
Rhubarb sauce Ingredients:
Fresh rhubarb, cleaned and chopped
Caster sugar, half the weight of the prepared rhubarb
Sufficient water to just cover the rhubarb in your pan
Tinned rhubarb in syrup
Caster sugar, a quarter the drained weight of the rhubarb
A tiny drop of water to finish covering the rhubarb in the pan if there isn’t enough syrup
Apple and lime sauce ingredients:
Fresh cooking apples, peeled, cored and chopped
½ a lime, both squeezed juice and grated rind, per apple
Caster sugar, half the weight of the chopped apples
OPTIONAL – if you want a darker colour, a couple of pieces of fresh, peeled beetroot should first be boiled in the water (or syrup if using tinned rhubarb), for about 15 minutes, or until they release their colour into the water. The beetroot should then be discarded and the coloured water used to cook the fruit. It won’t send them the traditional deep red of the cranberries but the finished sauce will be somewhat pinker than it would otherwise.
- Combine all ingredients (either the rhubarb or the apple & lime, NOT both!) in a small pan, heat until the water is just boiling, then drop to a simmer.
- Cook until the fruit completely loses its shape and the contents of the pan have a jam-like consistency. If it appears that it is too dry or that it will stick or burn before the fruit is soft enough, add more water as needed.
- Pour into a glass bowl, cool, and refrigerate until needed. This will keep for a couple of days in the fridge and so can be made in advance.