Cranberry Sauce Essentials: The Simple Technique to Master for Thanksgiving - WSJ

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Make the Port cranberry sauce: In a heavy bottomed saucepan over medium heat, combine all ingredients and bring to a boil. When cranberries pop and start to burst, reduce heat and simmer until sauce has thickened and reached the consistency you like, 15-20 minutes. Let cool to room temperature.Serve immediately as a sauce for Thanksgiving turkey and sides, continue to step 3 and use as a filling for a cranberry galette, or refrigerate up to 1 week. Bring back to room temperature before serving.Make the cranberry galette: Place metal blade of a food processor in freezer for 20 minutes.With chilled blade in place, in food processor, combine flour, sugar and salt. Pulse to integrate. Cut butter into about 15 pieces, add and pulse 20 times. Combine vinegar and water. Add ¼ cup of this mixture to dough and pulse 7 times. Add remaining liquid and pulse 7 times.Transfer dough to a work surface and gather it into a ball. If necessary, add 1-2 tablespoons very cold water. Halve dough equally and roll each half into a ball.Wrap one ball in plastic wrap, then aluminum foil, and place in a sealable freezer bag. Transfer to freezer. (Dough will keep 10 weeks in freezer. Thaw overnight in refrigerator before using.)Place second dough ball on a sheet of parchment. With the heel of your hand, press dough into a small circle. Wrap in plastic and refrigerate at least 3 hours and up to 48.Remove dough from refrigerator, unwrap and let sit 5 minutes at room temperature on a large sheet of parchment. Place a second large sheet of parchment on top of dough. With a rolling pin, roll dough into a circle ¼ inch thick.Slide dough circle on its parchment onto a baking sheet. Strain and discard excess liquid from cranberry sauce. Fill dough circle with cranberry sauce, leaving a 1½ inch border all around. Fold border up and over sauce and lightly press folds together. Refrigerate 30 minutes. Meanwhile, preheat oven to 425 degrees.In a small bowl, whisk together egg and milk. Brush galette borders with egg wash. Sprinkle with turbinado sugar. Bake until crust is golden, 50 minutes. Serve warm or at room temperature.Use a stand mixer or electric beaters to whip creams together until billowy. Pass crème Chantilly at the table.

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Place all ingredients except pomegranate arils and rose petals in a heavy bottomed saucepan over medium heat and bring to a boil. When cranberries pop and start to burst, reduce heat and simmer until sauce has thickened and reached the consistency you like, 15-20 minutes. Let cool to room temperature. Serve within a few hours, or refrigerate up to 1 week and bring back to room temperature before serving. To serve, stir in pomegranate arils and sprinkle with rose petals, if using.

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In a heavy bottomed saucepan over medium heat, combine all ingredients and bring to a boil. When cranberries pop and start to burst, reduce heat and simmer until sauce has thickened and reached the consistency you like, about 15 minutes. Let cool to room temperature.Serve immediately or refrigerate up to 1 week, and bring back to room temperature before serving.

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