Citrus Cranberry Sauce Recipe
With Thanksgiving just around the corner it’s time to start thinking ahead. Some holiday items can be prepared weeks in advance. Cranberry sauce is even better once it has been made and allowed to rest. Once the sauce is cool it can easily be placed into a freezer bag and frozen. Then just pull out and place in the fridge in the morning.
Other items like pumpkin filling, if you’re baking off your own pumpkins; stock for sauces; pie crusts and more can all be prepared in advance to lesson the stress on the big day. Try this delicious sauce for a simple and tangy accompaniment to your turkey dinner.
- 1 cup water
- 1 cup sugar
- 12 oz fresh cranberries
- 4 Tbsp Calvados or other brandy
- 3 cloves
- a dash cardamom
- ½ tsp orange zest
- Bring water and sugar to a boil, stirring until sugar is dissolved.
- Add cranberries, Calvados, cloves and cardamom, and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes.
- Stir in zest, then cool.
Looking for something a little different? Try this Cranberry and Quince sauce!