Dan Barber's Thanksgiving Dinner

See Also
More Holiday Recipes
  Spicy Cranberry Sauce

The Chef
Dan Barber Blue Hill

Serves 8

1 orange, peeled, pith removed, juiced
1⁄2 lemon, peeled, pith removed, juiced
1 12-ounce package cranberries
1⁄2 large red onion, finely diced
2 cups port
2-inch knob ginger, peeled and julienned
3 tablespoons dark brown sugar
11⁄2 teaspoons kosher salt
Freshly ground white pepper
1⁄2 teaspoon ground cinnamon
2 tablespoons Grand Marnier

Cooking Instructions
Julienne the orange and lemon peel. Heat citrus juices in a small saucepan, add peel, and cook until soft, about 10 minutes. Set aside.

In a medium saucepan, cook the cranberries, onion, port, ginger, brown sugar, salt, pepper, and cinnamon over medium heat, stirring occasionally, until thick, about 15 minutes. Stir in the Grand Marnier, citrus peels, and juice. Set aside to cool, and serve at room temperature.