Cardamom Cranberry Sauce
Liven up an old Thanksgiving classic with this tantalizing Cardamom Cranberry Sauce. Classically sweet and tart but infused with the rich aromatic spices of cardamom for a twist to elevate your holiday feast.
Ingredients
- 1 bag Fresh Cranberries, rinsed. (about 12 oz.)
- 1 cup Brown Sugar
- ½ cup Freshly squeezed Orange Juice
- 10-15 Green Cardamom Pods
Instructions
- Squeeze the orange juice and strain out any seeds.
- Over medium heat dissolve the brown sugar in the orange juice.
- Add the rinsed cranberries and cardamom pods to the pan. Cook until the cranberries start to pop (about 8-10 minutes).
- Turn the heat to low and cook for another 5 minutes stirring occasionally. This allows the flavor and fragrance of the cardamom pods to infuse into the sauce.
- Remove from heat and let cool, then remove the cardamom pods with a spoon.
- Add to your serving dish and enjoy!
Notes
- This will keep 10 days in the fridge or 2 months in the freezer.
- You can use frozen cranberries as well.
- You can substitute store-bought orange juice for fresh squeezed, just make sure it does not have any added sugar.
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