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 in jelly jar in foreeground, pears, fruit bowl in background


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.

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