We’ve been making a version of this cranberry sauce for nearly a decade. It’s almost as easy as opening a can of cranberry sauce but infinitely more delicious! Tart cranberries are lightly sweetened with sugar, warm spices, and citrus. This cranberry sauce comes together in minutes and can be made days in advance to cut back on Thanksgiving Day cooking.
Ingredients
12 oz fresh cranberries
3/4 c granulated sugar
1/3 c water
cinnamon stick
1/4 tsp ground cardamom
1/4 tsp ground allspice
1/4 tsp nutmeg, freshly grated
1 navel orange, zested and juiced
In a medium saucepan, combine cranberries, sugar, and water. Over medium heat, bring to a boil. Reduce to low heat. Add in spices and simmer for 5 – 7 mins, stirring occasionally. Remove from heat and add in the orange zest and juice. Allow to cool and remove cinnamon stick before serving.
Some cranberries will pop open during cooking while others will stay whole. The sauce will thicken as it cools. If making in advance, refrigerate in an airtight container.
Recipe adapted from Alex Guarnaschelli on Food Network.
