Spiced Cranberry Sauce

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Slightly adapted from the recipe at The Splendid Table.com

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
1-2 tablespoons finely chopped candied ginger
1 tablespoon Grand Marnier, optional

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.

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).

Using a small 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.

It may be made several days in advance and kept covered in the refrigerator. Best served at room temperature.

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Published in: on November 29, 2013 at 6:50 am  Comments (2)  
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2 CommentsLeave a comment

  1. Hi Sweetie,

    Do you mean 12 oz. bag of cranberries?  😉 Is your squash recipe on your bog already?  I’d like to have it too. Have a terrific weekend.  Are you coming back in time for church?

    XXOO, Mom

    ________________________________

    • Whoops! Thanks for the typo catch.

      Look for cider-braised butternut squash purée

      See you at church!

      Xox


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