Spiced Cranberry Sauce
Updated: Nov 25
It's become a tradition here, and folks have started requesting some to take home.
You can make this days in advance of the holiday, and when you do, the house will smell like magic.
12 oz fresh cranberries
1/2 cup white sugar
1/2 cup fresh apple cider, or orange juice
3 tbsp brown sugar
1 teaspoon orange zest (optional, I'm not exactly a fan)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice or cardamom
1/8 teaspoon Kosher salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 tablespoon spiced rum (optional, and delicious)
First, wash those berries in a strainer and pick out the mushy ones. Now you're ready! Mix all ingredients in a sauce pan, and bring to a boil, then reduce heat to low and simmer for 10 minutes, or until it gets as thick and gooey sweet as you like. It will thicken a lot, as it cools. This can be doubled. (Do it.... you know you want to....)
Wanna get super fancy? Candy some kumquat slices, and add them on top at the last minute, to serve. Candied Kumquats: 1 cup sugar 1 cup water 4 oz kumquat slices
Bring water and sugar to a boil in a small saucepan over medium-high heat, stirring until dissolved. Reduce heat to medium-low. Add kumquat slices. Simmer until tender and a bit translucent, about 15 minutes. Let cool.
Add to cranberry sauce as a garnish at the last minute, or they'll all turn red. Kumquats can be refrigerated up to 2 weeks.