I was quite surprised to learn that my neighbor 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 neighbors for our thanksgiving feast. I have no idea what we will have it with. Perhaps as a dessert over some greek yogurt!
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 didn’t have any nutmeg or cinnamon. The blueberries are optional. You could even use a melange of berries.
- 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
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.