Spiced Cranberry Sauce

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

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.

Ingredients

Steps

1. Pick through the cranberries and discard any stems or rotten berries.
2. In a heavy medium saucepan, combine the sugar, water, and spices. Cook over medium heat, stirring, until the sugar dissolves.
3. 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.
4. Serve warm or at room temperature.

Notes

Green cardamom pods are usually available in the spice sections of most grocers.

This content is from the Culinate Kitchen collection.