Cinnamon and Clove Cranberry Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From the November 2006 issue of Bon Appetit magazine. Ingredients:
1 (12 ounce) bag fresh cranberries |
1 cup sugar |
1 cup water |
2 1/4 teaspoons finely grated orange peel |
1/2 teaspoon kosher salt |
1/2 teaspoon cinnamon |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1 1/2 teaspoons peeled grated fresh ginger |
Directions:
1. Combine cranberries, sugar, water, orange peel and kosher salt in a heavy medium saucepan.
2. Add cinnamon, allspice, cloves, and nutmeg.
3. Bring to boil, stirring often.
4. Reduce heat to medium low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
5. Transfer sauce to medium bowl.
6. Cool to room temperature.
7. Stir in ginger. Cover and store in refrigerator until ready to serve.
8. Can be prepared 1 week ahead; keep refrigerated.
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