Cranberry Sauce
This flavorful cranberry sauce recipe uses apple cider rather than orange juice. Whole cardamom pods, star anise and cinnamon will make this sauce the highlight of your dinner!
Servings: 12 servings
Ingredients
- 12 oz fresh cranberries or you can use previously frozen fresh cranberries
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 cup apple cider natural (not vinegar!)
- 1 small granny smith apple peeled and finely chopped
- 1 teaspoon ground cinnamon
- 1 whole star anise
- 5 cardamom pods or more, just make sure you count so you can find them all!
- ½ teaspoon fresh tangerine zest bright orange parts only
Instructions
- In a small saucepan, heat the cranberries, sugars, and apple cider over medium-high heat until the sauce boils and the cranberries pop.
- Add the remaining ingredients and simmer for 30 minutes. Remove the star anise and cardamom pods. You could stop cooking it at this point but I like to cook my cranberry sauce for at least an hour.
- After simmering for an additional 30 minutes, allow to cool or serve warm.
Notes
Yield – 3 cups
Flavor Tips - Use quality apple cider.
Variations – You can puree the cranberry sauce to make it smooth.
Storage – Store leftover cranberry sauce in a clean Ball or Weck jar in the refrigerator for up to a year.
Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 82mg | Fiber: 2g | Sugar: 18g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 0.3mg