Orange and Cardamom Cranberry Sauce
This Thanksgiving staple gets a Mediterranean touch with the addition of orange and cardamom spice.
Servings: 12 people
- 32 ounces fresh cranberries (900g)
- juice and zest of two tangerines (or one orange)
- 2 cups sugar (can increase to 2½-3 cups if you prefer a sweeter sauce) (550g)
- ¾ cup water (177ml)
- ½ tsp ground cardamom
- 1 tsp orange blossom water
In a large saucepan combine your fresh cranberries, zest and juice, sugar, water, and cardamom. Bring to a simmer over medium heat.
The cranberries will begin to pop open as they heat, you'll want to cook them for about five minutes, until most of the berries have split and the sauce has thickened.
Remove from the heat, stir in your orange blossom water, and allow to cool to room temperature (about thirty minutes), then place into a container in the fridge for another hour and a half, until cooled.
These will keep in your fridge for about a week.
They can also be frozen (I pour into a plastic freezer bag and freeze flat) for up to six months.