Orange-Cardamom Cranberry Sauce Recipe

Nov 22, 2011 9:01 am

One whole spice creates a whole new cranberry sauce

I make orange-cardamom cranberry sauce every Thanksgiving without fail. Growing up around a kitchen packed with jars and bags of whole spices, I learned what all the pods, seeds, berries and sticks smelled and tasted like. When I put the notion of cardamom and cranberries together in my head one year, it simply made sense. Woody, herbal, spicy and fragrant, cardamom is a spice frequently used in Indian cooking and adds a certain resin-like note that cinnamon or cloves, cranberry sauce's usual whole spices, can't touch.

If you have black cardamom seeds rather than pods, don't worry about it. Half a teaspoon of seeds will add a tiny amount of crunch and texture without cracking any teeth.

cardamom cranberry sauce recipe
Photo: slgckgc on Flickr
When someone asks what the secret ingredient in this homemade cranberry sauce recipe is, tell 'em it's love.
 
Servings: 2 cups

Ingredients

1 12-ounce bag fresh or frozen cranberries
1 cup granulated sugar
8-10 cardamom pods
1 large navel orange, zested and juiced
1 cup water
Directions: 
  1. Bring all ingredients to a boil in a medium saucepan.
  2. Reduce to a simmer and cook uncovered for 10-15 minutes until all cranberries have popped out of their skins and sauce thickens. 
  3. Fish out cardamom pods and discard.
  4. For best flavor, refrigerate overnight and serve warm.
Level of Difficulty: 
Easy
Prep Time: 
10 minutes
Cooking Time: 
20 minutes
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