Regina Schrambling's Pistachio Brussels Sprouts
Suzanne Goin's Braised Leeks

Cranberry Orange Sauce

I, er, mixed up my recipe provenances when I said my stepgrandmother was the source for this sauce. The recipe actually comes from a thinly lined sheet of paper in my stepmother's recipe clippings, and she, in turn, copied it out of a magazine in an airplane several years ago.

It might be my ideal cranberry sauce: it's textured and tasty, with spicy notes and chunky nuts and the gloriously astringent flavor of cranberries. Is anyone else Thanksgiving-ed out? I'm keeping this short and sweet.

In other news, the Accidental Hedonist is accepting nominations for the 2005 Food Blog Awards. If you're so inclined, head over there and leave your nomination in the comments section for each category. As for who might deserve your nod, dear reader, well, that is up to you.

Cranberry Orange Sauce
Yields: 2 1/4 cups

1 bag cranberries (12 oz)
1/4 cup sugar
1/2 cup orange juice
1/3 cup orange liqueur (Cointreau or Grand Marnier, for example)
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tbsp grated orange rind
1/2 cup toasted, chopped pecans

1. Combine first seven ingredients and bring to a boil. Reduce to medium heat, simmer, stirring frequently, until cranberries have popped and the mixture has thickened slightly - around 10 minutes. Set aside and cool slightly. Stir in orange zest and pecans.