Tomorrow is Thanksgiving so I’m posting a few quick recipes I find useful.
- 1 pound fresh cranberries, washed and dried
- 2 cups granulated sugar
- 1/3 cup water
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 orange, zested and juiced
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
*NOTE: I used Chinese 5-Spice instead of allspice for a more exotic flavor and used 1.5 cups granulated sugar and .5 cup brown sugar for molasses-ey goodness. I put aside ≈ 1 cup of the sauce for those who don’t like heat (Not-Hot Sauce). I roasted and mashed a couple of jalapeños from the garden to add to the remainder along with Pato Sauce for a spicy twist on traditional cranberry sauce.
DH used one of our pumpkins but you can use a canned pumpkin and it will turn out nicely. We made the crust but a pre-made crust will do as well.