Caribbean Cranberry Sauce / Jam
@darrel3000
Photo by darrel3000
- Serves
- about a quart
- Prep Time
- 15 Minutes
- Cook Time
- 22 Minutes
Hello,
Like most things #Caribbean, this recipe includes hot peppers, but you have options. You can make a traditional #thanksgiving chunky serving sauce or a typical Caribbean cranberry jam. either way its terrific with #Turkey #ham #duck #chicken #pork #cornbread #Crackers #Pastelles #bread and just about anything you wish to put it on.
One option: add 1/4 cup red #rum towards the end to make it an even bigger hit around the table, (remove a bowl for the kids before adding the rum). Enjoy.
Ingredients
- 1.5 pound fresh ripe #cranberries
- 1 cup orange #juice (bottled or fresh Squeezed, your choice)
- 1 cup water
- 5 piece #orange peel (use your vegetable peeler and peel from top to bottem)
- 1/2 cup raw brown #sugar
- 1 teaspoon sea #salt or kosher salt
- 6 whole #cloves
- 1 #Cinnamon stick
- 3 inches fresh grated #ginger
- 1 teaspoon chopped Scotch Bonnet or Habanero pepper (you may use red pepper flakes or #Jalapeno)
- 1 teaspoon #nutmeg, freshly grated over the pot
- 1/4 cup red rum (Angostura brand is best for this recipe but you can use any brand)
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Directions
- Step 1
Add all ingredients (except rum) into a saucepan and let cook on medium heat for 22 minutes, turning occasionally.
- Step 2
at about the 15 minute mark, remove the cinnamon stick and orange peel, use a potato masher to break up the whole cranberries or you could remove them into a flat pan and use a fork to mash them, either method would give you a chunky sauce. or you could use a stick blender or food processor to grate them much smaller which would help create a Jam.
- Step 3
either way return to the pot and let cook another 6-7 minutes. remove some if you have kids and add the rum.
- Step 4
Check consistency towards the end. Remember it will thicken up as it cools down. Cook less for a more runny sauce and longer for a more thicker sauce. This timing is medium consistency.