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
from one orange
from one lemon
fresh cranberries (can use frozen, just thaw)
apricot jam preserves
one small pinch
In This Recipe
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.