Whole Berry Cranberry Sauce
An easy and delicious cold side dish with the flavors of pineapple, and orange, plus notes of warm cardamom, and cinnamon.
Servings: 3 cups
- 2 cups fresh cranberries
- ½ cup pineapple juice
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup pure maple syrup
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- ¼ teaspoon coarse salt
- ¼ teaspoon black pepper
- 1 teaspoon pure vanilla extract
Simmer the first 11 ingredients in a medium saucepan on low heat for
approximately 25 minutes, stirring occasionally. The berries will burst and the sauce will thicken.
Remove the saucepan from the heat and stir in the vanilla extract.
Allow the cranberry sauce to cool, and then place it in the refrigerator, covered, for at least 90 minutes, or up to 4 days.
Frozen berries may be used. Thaw completely first, and drain if needed.
This sauce can be made up to 4-5 days prior to serving.
Cover well and refrigerate any leftovers.