Posted by: Zorymar | October 8, 2011

Spicy Cranberry Sauce

Thanksgiving is here again. It’s my favourite North American holiday because it’s a time to remember all the things we are grateful for, as well as a great excuse to get together with friends and family to enjoy wonderful food. This year I’m contributing a few things for our communal latin Thanksgiving celebration, one of them being cranberry sauce. This was my first time making cranberry sauce, and of course I wanted to make it from scratch. I also wanted to make it with a bit of a twist, so this recipe I found on epicurious.com was great! I just added a couple more spices to the original recipe and voila, my first cranberry sauce was done. After seeing how easy it is to make, I don’t understand why people would prefer the canned version…

Ingredients:
1 bag (12 oz) of fresh cranberries
3/4 cup water
1/2 cup of honey (I used local honey from Tugwell Creek Farm)
2 tablespoons brown sugar
1/4 teaspoon of ground nutmeg
1/8 teaspoon of ground cardamom
1/8 teaspoon of ground ginger
2 cinnamon sticks
6 whole cloves

Preparation:
In a saucepan on medium-high heat combine the water, honey, brown sugar, nutmeg, cardamom and ginger, then add the cranberries and stir, and finally incorporate the cinnamon sticks and the cloves. Let simmer, stirring very gently every now and then, for about 10 minutes, or until the cranberries have burst and the mixture is thickened and looks a bit like jelly. Transfer the sauce to a bowl and let it cool, then cover and place in the fridge. The sauce may be made 2 days in advance and kept in the fridge. Serve at room temperature.

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