Spiced Cranberry Sauce
Fresh cranberries are showing up at the market, so it is the perfect time to share my cranberry sauce recipe with you. Freshly made cranberry sauce is such a world away from the canned version. Granted it won’t have the lovely can shape and can ridge texture on the sides, but the taste of freshly made cranberry sauce easily outweighs the nostalgia of cranberry sauce shaped like a can. If you have never made cranberry sauce, you need to know it is a snap to make. I have been making versions of this recipe for my entire adult life. Over the years it has evolved into what is now my favorite version.
photo by David Peterman
Warm exotic spice flavors play between the sweet and tart flavors of this sauce. It is perfect for the Thanksgiving table, but I enjoy this cranberry sauce on turkey sandwiches all year long.
Spiced Cranberry Sauce
Makes about 3 cups
16 oz. fresh or frozen whole cranberries
¾ cup water
½ cup red wine vinegar or raspberry vinegar
1 Tbsp. balsamic vinegar
2 cups sugar
zest of one medium orange
2 star anise, whole
1 ½ tsp. cinnamon, ground
½ tsp. clove, ground
½ tsp. allspice, ground
½ tsp. cardamom, ground
1” piece of fresh ginger, juiced in garlic press
Clean and de-stem cranberries. In a medium saucepan combine cranberries, vinegars, water, sugar, orange zest, and star anise pods. Cook over medium heat until cranberries begin to pop. Stir and mash the berries with the back of a spoon.
Add the spices and the ginger juice. Cook at a medium-low boil for 8 minutes, stirring occasionally.
If you prefer less pulp, press a quarter to half of the sauce through a sieve to strain. Taste the sauce and adjust spices as desired*. Once the sauce cools it will thicken.
It keeps well for a few months in the refrigerator. If you like to can, preserve this sauce following proper canning proceedures. Leave ¼ inch headspace and process in a water bath for 10 minutes, if using half-pint jars or smaller. If you pack in larger jars, or live at an altitude above 1000 feet, refer to a trusted canning resource to adjust the processing time.
* Spice Note: I use whole spices and grind them as I need them. Once I made the switch to buying whole spices I dialed back the amount of spice in the recipe because freshly ground spices are so much more powerful. If you are using pre-ground spices and feel like the flavors aren’t as prominent as you would like, add a bit more of each to suit your taste.
Tags: cardamom, Cinnamon, clove, Cranberry sauce, Ginger, Star Anise
November 8th, 2008 at 10:50 am
We cant’ wait to try your recipe, but unfortunately it will have to be at Christmas, as L. and Michael are bringing thier Boston version for Thanks giving!
Mom
November 10th, 2008 at 5:36 pm
Since the previous comment is quite filled with “code” and this “L” doesn’t get it all….I’d like to comment that it is nice to see photography credit given! I have actually had your spiced cranberry sauce and it is VERY good!!
November 22nd, 2008 at 10:59 am
I’m going to try your recipe this year because I can’t find where I “filed” the one I have been using for the last several years. I’ll let you know the reviews.
November 27th, 2008 at 12:34 pm
Making this as I type. The house smells heavenly. Substituted Trader Joe’s Pomegranate Vinegar for about a quarter of the red wine vinegar. Used half of the sugar called for - I like tart cranberry sauce - sugar used was Trader Joe’s Turbinado Raw Cane.
Wow, amazing flavor! And so simple.