B says this was the star of our Thanksgiving dinner. Deep, complex flavor, with what some might think was too much cardamom. Not us.
Spiced Cranberry Sauce
1 pound fresh cranberries, washed
1/2 cup seasoned rice vinegar
Zest and flesh (not the white pith) of 1 navel or juice orange; flesh chopped fine
1 ripe pear, cored, chopped
1/2 cup honey
1/2 cup white sugar
1/2 teaspoon cardamom
Combine cranberries and vinegar in medium saucepan. Bring to a boil, reduce heat to medium and cook, stirring often, until cranberries start popping.
Add rest of ingredients, bring back to a boil, then lower heat to barely simmer. Cook, continuing to stir often, until sauce is thickened, 10-15 minutes.
Let cool to room temperature then refrigerate.