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
Ingredients
-
1 teaspoon
butter
-
zest
from one orange
-
zest
from one lemon
-
1 teaspoon
zested ginger
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1.5 cups
water
-
1/4 cup
brown sugar
-
1/4 teaspoon
cayenne pepper
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1 tablespoon
dark rum
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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
Directions
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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).
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Add water, brown sugar, cayenne pepper, rum, lemon and orange juice and cranberries; bring to a boil and lower to a simmer.
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Add jam, honey, and salt and continue to simmer on low heat, uncovered, until the sauce reduces to a coating consistency (~20-25 minutes).
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Turn off the heat and mix in the butter; serve warm.
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