This Spiced Orange Cranberry Sauce is an easy make-ahead dish for your holiday table that's freezer-friendly so it can also bring you extra flavor and sweetness in the months to come. The combination of tart cranberries with bright citrus, the mild heat of ginger and cinnamon and the earthiness of freshly grated nutmeg with just enough sugar gives it the perfect balance. It's ideal as a side dish for turkey, but you can add it to a smoothie, oatmeal, chili or a bowl full of plain greek yogurt or vanilla ice cream and everyone will be happy.
Ingredients
- 2 lbs fresh cranberries, rinsed (907 grams-if you have the standard 12 oz bags, it is 2 and a half bags)
- 3 cups of water
- 1 large navel orange (all of the zest, and juice from 1/2 of it)
- 2.5 cups of granulated white sugar (500 grams)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
Instructions
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In a medium saucepan, combine all of the ingredients and mix it together. Cover the pan, and over a medium high heat bring it to a boil. This should take around 10-12 minutes. Stick around, because you don't want it to overflow. (If it does, there's going to be a sticky red mess everywhere, and you really don't want that.)
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Once it comes to a boil, stir everything, replace the lid and reduce the heat to low and simmer until most of the cranberries have popped (they'll look deflated.) This can take 20-30 minutes, but if you leave it longer, it won't hurt it.
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Transfer your sauce to a bowl, cover and chill it completely. Enjoy with a spoon, or freeze individual servings in ziploc bags for later use.
Photos and more at: http://ift.tt/1OQnzqx
bon appetit
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