Make Ahead

Cranberry with a Kick-Thanksgiving Sauce

November  3, 2009
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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
In This Recipe
  1. 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).
  2. Add water, brown sugar, cayenne pepper, rum, lemon and orange juice and cranberries; bring to a boil and lower to a simmer.
  3. Add jam, honey, and salt and continue to simmer on low heat, uncovered, until the sauce reduces to a coating consistency (~20-25 minutes).
  4. Turn off the heat and mix in the butter; serve warm.
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