Cardamom Infused Chunky Cranberry Sauce
Posted By Savita
There are hundreds of cranberry sauce recipes online and I added my cranberry orange butter to that list last year. Cranberries guys, we can’t get enough of these bright and beautiful little berries during thanksgiving and when not? We baked’em in muffins, stuffed in pork chops and boiled’em to drinks and today is yet another cranberry day but with a slight twist. I definitely wanted it chunky but I also flavored it with cardamom. Cardamom does not change the taste of these delicious berries but make sauce very aromatic and inviting to eat.
This is easiest cranberry recipe in the world, made with just 3 ingredients and ready in 15 minutes.
In this sauce, my take away is crunchy cranberry texture tastes better than smooth sauce and cardamom was a really nice touch. If you care for aromatic foods during holidays, this is the sauce for you. So give this a try, it freezes well and can be kept in an airtight container in refrigerator for up to 1 month. Let us goodbye canned sauce this thanksgiving and use homemade fresh, aromatic and delicious version. If you can’t find fresh cranberries, this recipe works perfect with frozen too.
This is easiest cranberry recipe in the world, made with just 3 ingredients and ready in 15 minutes.
In this sauce, my take away is crunchy cranberry texture tastes better than smooth sauce and cardamom was a really nice touch. If you care for aromatic foods during holidays, this is the sauce for you. So give this a try, it freezes well and can be kept in an airtight container in refrigerator for up to 1 month. Let us goodbye canned sauce this thanksgiving and use homemade fresh, aromatic and delicious version. If you can’t find fresh cranberries, this recipe works perfect with frozen too.
Pairing Ideas:
Total Time:
Prep Time:
Cook Time:
Cuisine:
American
Category:
Dip, Side Dish
Serves:
4
Ingredients
- 1/2 lbs Cranberries (fresh or frozen makes about 1 and half cup)
- 1 tsp Cardamom (cardamom powder)
- 1/8 tsp Salt
- 1 Cup Orange Juice
- 1/3 Cup Sugar
Directions
-
1. In a non-reactive (preferably stainless steel) pan, add cranberries, sugar and orange juice and cardamom powder. -
2. Bring mixture to boil, stir to dissolve the sugar. then reduce the heat to medium low. -
3. Continue to simmer until 2/3 of cranberries have popped and mixture is syrupy and has started to thicken (about 15 minutes). Remove from heat and let cool a little. Store in air-tight container in refrigerator for up-to to 1 month.
© Chef De Home. Post content including video and photos are copyright protected.
5 Responses
Irene
I made half of this recipe. Big mistake, it is delicious! I did add a scant amount of orange zest & fresh grated ginger