Spiced Whole Cranberry Sauce
This recipe makes 2 cups servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL) : about | - |
| cal | 68 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 10 |
| folate | 1 |
Cooking the cranberries in a spiced syrup keeps them whole and gives the sauce a more interesting texture. A touch of salt balances the sweetness of this condiment.
Ingredients
- 1 navel orange
- 1 cup granulated sugar
- 1 cup dry red wine or apple cider
- 1 stick cinnamon
- 2 star anise, optional)
- 1/4 tsp ground cloves
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 pkg fresh cranberries
Preparation
Squeeze orange juice into saucepan; add sugar, wine, cinnamon, star anise (if using), cloves, salt and cayenne. Bring to boil over medium heat; boil until syrupy and reduced to about 1/4 cup (50 mL), about 18 minutes.
Add cranberries and orange rind; simmer, stirring often, until cranberries are softened but still whole, about 8 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source : Canadian Living Magazine: December 2003
- Keywords : Condiments/sauces; Make-Ahead; Christmas; Thanksgiving; Cranberries; Red wine; Oranges;









