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Cardamom Infused Chunky Cranberry Sauce

Nov 8
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Cardamom Infused Chunky Cranberry Sauce
There are hundreds of cranberry sauce recipes online and I added my cranberry orange butter to that list last year. Cranberries guys, we can’t get enough of these bright and beautiful little berries during thanksgiving and when not? We baked’em in muffins, stuffed in pork chops and boiled’em to drinks and today is yet another cranberry day but with a slight twist. I definitely wanted it chunky but I also flavored it with cardamom. Cardamom does not change the taste of these delicious berries but make sauce very aromatic and inviting to eat.

This is easiest cranberry recipe in the world, made with just 3 ingredients and ready in 15 minutes.

Cardamom Infused Chunky Cranberry Sauce
In this sauce, my take away is crunchy cranberry texture tastes better than smooth sauce and cardamom was a really nice touch. If you care for aromatic foods during holidays, this is the sauce for you. So give this a try, it freezes well and can be kept in an airtight container in refrigerator for up to 1 month. Let us goodbye canned sauce this thanksgiving and use homemade fresh, aromatic and delicious version. If you can’t find fresh cranberries, this recipe works perfect with frozen too.
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Cardamom Infused Chunky Cranberry Sauce

Cardamom Infused Chunky Cranberry Sauce
Total Time Prep Time Cook Time Serves 4

Ingredients

  • 1/2 lbs Cranberries  (fresh or frozen makes about 1 and half cup)
  • 1 tsp Cardamom  (cardamom powder)
  • 1/8 tsp Salt  
  • 1 Cup Orange Juice  
  • 1/3 Cup Sugar  

Directions

  • Step for Recipe - Cardamom Infused Chunky Cranberry Sauce
    1. In a non-reactive (preferably stainless steel) pan, add cranberries, sugar and orange juice and cardamom powder.
  • Step for Recipe - Cardamom Infused Chunky Cranberry Sauce
    2. Bring mixture to boil, stir to dissolve the sugar. then reduce the heat to medium low.
  • Step for Recipe - Cardamom Infused Chunky Cranberry Sauce
    3. Continue to simmer until 2/3 of cranberries have popped and mixture is syrupy and has started to thicken (about 15 minutes). Remove from heat and let cool a little. Store in air-tight container in refrigerator for up-to to 1 month.

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2 comment(s)

  1. I love this idea...I've never been very successful with cranberry sauce, but this may just get me to try again....

  2. thanks @Natalia. Let me know if this recipe works for you. Happy Holidays!