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.
- This recipe was entered in the contest for Your Best Cranberry Sauce