Spiced Cranberry Sauce
Cranberry sauce is one of those “must have” sides required at Thanksgiving and/or Christmas. It pairs really well with smoked turkey, ham or beef. Unfortunately, it’s often too tart, or that gel-stuff straight out of a can. Come to think of it, it’s not actually a sauce, but more of a relish, but everybody calls it cranberry sauce so… there ya’ have it.
This recipe offers a hint of warm spices and sugar–just enough to offset the tartness of the cranberry. Feel free to adjust the spices in the amounts of your preference, but don’t omit the ground ginger. It may seem odd to include it, but it really does make the cranberry dish pop!
Savory and tangy cranberry sauce with a hint of seasonings and orange.
- 1 12 oz. pkg. cranberries
- 1 cup water
- 1/2 cup sugar
- 1/3 cup orange juice fresh (about 1 1/2 navel oranges)
- 1/4 teaspoon ground ginger dried, not fresh
- 1 teaspoon ground cinnamon dried
- 1 teaspoon ground cloves dried
- 1/2 teaspoon ground nutmeg dried
- 1/2 teaspoon ground allspice dried
- pinch of salt
Pour cranberries into medium saucepan; add water and sugar; bring to boil; stirring occasionally
Allow cranberries to "pop"; cook until the mixture begins to thicken
Add orange juice, spices and salt; combine well
Place in a small bowl, cover and refrigerate for at least 30 minutes
Garnish with orange zest or chopped pecans
- Cranberry sauce can be made in advance; just make sure it's covered and refrigerated until it's served