|Serves||8 to 10|
|Prep Time||5 minutes|
|Cook Time||12 minutes|
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.
|½||tsp. freshly grated nutmeg|
|4||green cardamom pods, crushed (see Note)|
|½||tsp. ground allspice|
|4||cups whole cranberries|
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.”
This content is from the Culinate Kitchen collection.
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