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Prep time
15 minutes
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Cook time
22 minutes
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makes
about a quart
Author Notes
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. —@darrel3000
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Ingredients
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1.5 pounds
fresh ripe #cranberries
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1 cup
orange #juice (bottled or fresh Squeezed, your choice)
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1 cup
water
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5 pieces
orange peel (use your vegetable peeler and peel from top to bottem)
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1/2 cup
raw brown #sugar
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1 teaspoon
sea #salt or kosher salt
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6
whole #cloves
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1
Cinnamon stick
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3
inches fresh grated #ginger
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1 teaspoon
chopped Scotch Bonnet or Habanero pepper (you may use red pepper flakes or #Jalapeno)
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1 teaspoon
nutmeg, freshly grated over the pot
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1/4 cup
red rum (Angostura brand is best for this recipe but you can use any brand)
Directions
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Add all ingredients (except rum) into a saucepan and let cook on medium heat for 22 minutes, turning occasionally.
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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.
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either way return to the pot and let cook another 6-7 minutes. remove some if you have kids and add the rum.
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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.
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