Make Ahead

Cranberry with a Kick-Thanksgiving Sauce

November  3, 2009
0 Ratings
  • Serves 1 cup of sauce
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

What You'll Need
  • 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
  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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