Cranberry with a Kick-Thanksgiving Sauce

By Mariya • November 3, 2009 • 0 Comments

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Author Notes: Despite its name, this cranberry sauce is very versatile and doesn't always have to be served during thanksgiving. It's great on chicken, duck, or pork, and as a topping on toast, crepes, or even with ice cream. When served warm, the flavors really complement each other; the balance of sweet and spicy is a nice match for savory or sweet foods. Use fresh lemon and orange juice for a more natural flavor. As a garnish, top it off with toasted walnuts or almond slivers. - Mariya

Serves 1 cup of sauce

1 teaspoon butter
zest from one orange
zest from one lemon
1 teaspoon zested ginger
1.5 cups water
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
1 tablespoon dark rum
1/2 teaspoon lemon juice
3 tablespoons orange juice
1 cup fresh cranberries (can use frozen, just thaw)
1/4 teaspoon apricot jam preserves
1/4 teaspoon honey
salt one small pinch
1/4 teaspoon butter

Lightly butter the pan and toss the orange, lemon, and ginger zest for a few minutes, just until the sugar begins to extract (on low heat).
Add water, brown sugar, cayenne pepper, rum, lemon and orange juice and cranberries; bring to a boil and lower to a simmer.
Add jam, honey, and salt and continue to simmer on low heat, uncovered, until the sauce reduces to a coating consistency (~20-25 minutes).
Turn off the heat and mix in the butter; serve warm.