Years ago I copied this recipe from a magazine, and it remains my all-time favorite cranberry sauce. If you’re making the sauce for Thanksgiving, it can be prepared a couple of days ahead and stored, covered, in the refrigerator.
| ||1¾ || cups sugar |
| ||¾ || cup water |
| ||½ || tsp. freshly grated nutmeg |
| ||4 || green cardamom pods, crushed (see Note) |
| ||½ || tsp. ground allspice |
| ||4 || cups whole cranberries |
- Pick through the cranberries and discard any stems or rotten berries.
- In a heavy medium saucepan, combine the sugar, water, and spices. Cook over medium heat, stirring, until the sugar dissolves.
- Add the cranberries and bring to a boil. Reduce heat to a simmer and cook about 10 minutes, until most of the berries have popped and the sauce has thickened.
- Serve warm or at room temperature.
Green cardamom pods are usually available in the spice sections of most grocers. Remove them from the sauce before serving, or warn your guests to eat around them.
Read more about Thanksgiving menu planning in “Classic Thanksgiving.”