This is "grown up" cranberry sauce to go with turkey or poultry. It is different from the rest due to the Kosher salt and pepper. It is a bit tarter than the sweet kind but perfect to compliment any meal. The orangy nutmeg flavor and the cinnamon stick addition make this a winner. The ease of making makes you not want to go back to canned ever. From a small town site fairoaks carmichael patch.The sauce is not overly thick or overly runny. It is spot on. If you want it sweeter add sugar to taste and ease on the salt and pepper. Brings out the meats' flavor. Enjoy! ChefDLH.
- 1 (12 ounce) bag cranberries
- 2 oranges (only the zest of 2 oranges, save 1/2 orange for below and save the rest for another purpose)
- 1⁄2 orange (juice of 1/2 orange, discard the rest)
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 2 cinnamon sticks
- 1⁄4 teaspoon nutmeg
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1⁄3 cup water
- salt and pepper
- In a medium sauce pan, add cranberries, brown sugar, white sugar, water, orange juice, and spices.
- Bring the mixture to a boil on medium heat.
- Add the orange zest. Cover and simmer for another 5-10 minutes (the berries will split and the liquid will thicken.
- Remove from heat.
- You can either refrigerate the sauce or you can let sit for about 20 minutes and serve at room temperature, it’s personal preference.
- The cranberry sauce is fantastic the next day and will actually hold up for about a week.