Cranberry Sauce

  • Servings: 4
  • Difficulty: Intermediate
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I was quite surprised to learn that my neighbour had never had a cranberry sauce made from fresh cranberries. He said he had only had the canned variety. So for thanksgiving my daughter and I were determined to make a cranberry sauce from scratch to take with us when we went over to join the neighbours for our thanksgiving feast. I have no idea what we will have it with. Perhaps as a dessert over some greek yoghurt!

Cranberry Sauce

This was simple enough that my six year old daughter could make it. She loved being in charge and telling me the steps. She was fascinated by my pestle for crushing the cardamom – yes cardamon. I had to introduce some desi flavor. besides, I didnt have any nutmeg or cinnamon. The blueberries are optional. You could even use a melange of berries.

Ingredients

  • Water – 1 cup
  • Brown sugar – 1 cup
  • Fresh Cranberries – 4 cups
  • blueberries – 1 cup
  • crushed cardamon – 1 pod
  • saffron – small pinch
  • orange peel zest – 1/2 tsp
  • Fresh Minced ginger – 1/4 tsp

Directions

Add the sugar and water in a heavy saucepan and bring to boil and dissolve the sugar. Add the cranberries and bring to boil. Simmer covered for 8 minutes while the cranberries split open. Add the cardamon, saffron and ginger. Stir in the blue berries and simmer for two to 4 minutes while stirring to make sure the bottom does not scald. add the orange zest and remove from heat. Allow to cool and serve at room temperature.

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