12-ounce bag of cranberries, bruised ones discarded, rinsed and drained
1/2 cup honey
1 tablespoon brown sugar
2- to 3-inch cinnamon stick
4 green cardamom pods
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Zest from 1 orange, about 1 tablespoon
2 tablespoons finely chopped candied ginger
1 tablespoon Grand Marnier, optional
Instructions
1. Bring the cranberries, honey, brown sugar, cinnamon stick,
cardamom pods, nutmeg, cloves, and 3/4 cup water to a simmer
in a medium saucepan. Cover the mixture and allow it to simmer
on medium-low heat for 7 to 10 minutes, or until the cranberries
are just beginning to burst and you notice the mixture thickening.
2. Add the orange zest, chopped candied ginger, and Grand
Marnier and stir to combine. Simmer uncovered for an additional 1
to 2 minutes. The trick is to not allow the mixture to simmer so
long that all of the cranberries are bursting or softening. You don't
want your sauce to be too mushy — I always pull it from the heat
once a few cranberries begin to pop and the liquid is mostly
absorbed (it will continue thickening off of the heat source as
well).
3. Using a small kitchen spoon, scoop out the cardamom pods and
cinnamon stick. The cardamom pods should have lightened in
color significantly and should be easy to find. Transfer the sauce
to a shallow bowl and let it cool completely.
4. It may be made several days in advance and kept covered in the
refrigerator. Best served at room temperature.
Originally Submitted
12/7/2014
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