I just placed my order for a 28-32 lb. Diestel non-GMO, animal-welfare certified turkey from Whole Foods. And that means Thanksgiving is officially on!
And what’s turkey without cranberry sauce?
I’ve tried many cranberry sauce recipes over the years and last year I finally found THE one—Spiced Cranberry Sauce.
And nutmeg, cloves and cinnamon sealed my relationship. Candied ginger pinky-swore me for life.
True Love! Spiced Cranberry Sauce is now on my permanent menu for Thanksgiving.
Pictured: Assembled Spiced Cranberry sauce is ready to cook.
Ingredients
12-ounce bag of cranberries (discard bruised ones) 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 one orange, about 1 tablespoon
2 tablespoons finely chopped candied ginger
1 tablespoon Grand Marnier (optional)
Instructions
Bring the cranberries, honey, brown sugar, cinnamon stick, cardamom pods, nutmeg, cloves, and 3/4 cup water to a full boil* 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. Make sure to 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 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.
It may be made several days in advance and kept covered in the refrigerator. Best served at room temperature.
~~~~~~~~~~~~~~~~
Pictured: Spiced Cranberry Sauce is ready to cook.
*This part of the recipe has been altered from its original due to the comments made by readers at thekitchn.com website. This worked well for me.
♥SprySparrow.com
Notes
Original recipe by MEGAN GORDON at https://www.thekitchn.com/thanksgiving-recipe-spiced-cranberry-sauce-159433
1 comment
Comments are closed.
Add Comment