Pineapple Orange Cranberry Sauce
Fresh cranberry sauce is one of those things that's so quick, easy and inexpensive to make, and well ahead of time, that probably the only reason to use canned is that you have some sentimental attachment to it.
Or you like the rings. :P
And it's so super adaptable to your palate and preferences.
Just a touch of cinnamon (about 1/4 teaspoon) and cardamom (5 seeds) for a mild holiday spice note were my additions this year, but nutmeg, clove and ginger would also work beautifully.
Goes great with with roast turkey, chicken, duck and pork. Leftovers are delicious with a cheese platter or in baked brie.
Pineapple Orange Cranberry Sauce
Fresh cranberry sauce is one of those things that's so quick, easy and inexpensive to make, and well ahead of time, that probably the only reason to use canned is that you have some sentimental attachment to it.
Or you like the rings. :P
And it's so super adaptable to your palate and preferences.
Just a touch of cinnamon (about 1/4 teaspoon) and cardamom (5 seeds) for a mild holiday spice note were my additions this year, but nutmeg, clove and ginger would also work beautifully.
Goes great with with roast turkey, chicken, duck and pork. Leftovers are delicious with a cheese platter or in baked brie.
Cooking Instructions
- 1
Put all ingredients except spices in a medium saucepan, stir, and bring to a boil over medium high heat, stirring often.
- 2
Reduce the heat to medium low and continue simmering, stirring occasionally, until almost all of the cranberries pop. (About 10 minutes.)
- 3
Remove from heat and stir in spices at this point. The residual heat will infuse the sauce with the spices. (I tend to have a light hand with the spices because once you've overcomplicated your food with spices, it's very hard to correct. You can always add more, but there's very little you can do to change or cover it up once you've added too much.)
- 4
Cool and store in lidded container(s) in the fridge.
- 5
Enjoy! :)
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