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Sweet, tart, spicy, and a little bit dark (Kind of like me! 😉 Any fans of “Forget Paris” out there?) – spiced cranberry sauce.
Spiced cranberry sauce is the one item that is an absolute must have on my Thanksgiving table. It’s a perfect combination of zingy cranberries, rich brown sugar, and sweet spices, plus it’s super easy to make. And, it just so happens that the final challenge this month for the Jamie Oliver Food Revolution is to share our traditional holiday dishes, so I figured it was the perfect time to re-share this yummy recipe.
If you are accustomed to making cranberry sauce by opening a can and pouring it on a serving plate, then please, please try making it from scratch. It only takes a few minutes, and in my opinion, the flavor and texture is worth every bit of effort.
And if you already make cranberry sauce from scratch, try adding in a few extra spices this year to mix things up, and let me know what you think! I personally love the added depth that a few spices can bring to the table. 🙂
Here’s what you need –
- One 12 oz. bag of fresh cranberries
- 1 cup brown sugar
- 1 cup water
- 1/2 tsp ground cinnamon
- Heavy pinch of ground ginger
- Heavy pinch of ground cloves
- a few grates of nutmeg
What to do –
- Combine sugar and water in a saucepan and bring to a boil.
- Add spices and cranberries, and give it a stir.
- Bring to a simmer.
- Simmer on low for about 10 minutes until most of the cranberries have burst open (after the cranberries have burst, I like to smash some of them with the back of a spoon to thicken the texture a bit).
- Transfer to a serving dish and chill until ready to serve (the sauce will continue to thicken while it chills).