Recipe by Chef Heidi Fink
Cardamom Cranberry Sauce
- Prep time 5 mins
- Cook time 15 mins
- Ready in 20 mins
- Yield 4 cups
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This cardamom-scented cranberry sauce is a delicious twist on the classic Thanksgiving accompaniment.
- Combine the cranberries, water and spiced in a medium-sized pot with a heavy bottom. Bring to a boil and simmer a few minutes, until the cranberries start to break down and the sauce smells of fragrant spices.
- Add the sugar, bring a to a boil again, reduce heat and simmer, stirring frequently, for about 5 minutes, until the sauce is thickened and glossy. Pour into a bowl and let cool completely before serving.
- This cranberry sauce can be made up to 4 days before serving. Keep refrigerated.
Cardamom-Orange Cranberry Sauce
Add the finely grated zest of 1 orange to the sauce in the first step, and substitute 1/3 cup of the water with freshly-squeezed orange juice (or whatever comes out of the orange you zested).