Spiced Cranberry Sauce
By Carrie Floyd, from the Culinate Kitchen collection
| Serves | 8 to 10 |
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Yield | 4 cups |
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
| 1¾ | cups sugar | |
| ¾ | cup water | |
| ½ | tsp. freshly grated nutmeg | |
| 4 | green cardamom pods, crushed | |
| ½ | tsp. ground allspice | |
| 4 | cups whole cranberries |
Steps
- 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.
Notes
Green cardamom pods are usually available in the spice sections of most grocers.
This content is from the Culinate Kitchen collection.