Cardamom Cranberry Sauce
Recipe by Chef Heidi Fink
Heidi Fink

Cardamom Cranberry Sauce

  • Prep time 5 mins
  • Cook time 15 mins
  • Ready in 20 mins
  • Yield 4 cups

This cardamom-scented cranberry sauce is a delicious twist on the classic Thanksgiving accompaniment.



  1. Combine the cranberries, water and spices 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.
  2. 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.
  3. 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).

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