Spiced cranberry sauce with honey
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Cranberry juice cocktail.; (Try to get brand that is 100% juice) |
| ¾ | cup | Honey |
| 1 | tablespoon | Grated orange peel; or zest and juice of one orange |
| 1 | Cinnamon stick | |
| 1 | Bay leaf | |
| 1 | teaspoon | Minced peeled fresh ginger |
| ¾ | teaspoon | Ground coriander |
| ½ | teaspoon | Kosher salt |
| ½ | teaspoon | Ground black pepper |
| 2 | Whole cloves | |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | Bag; (12 oz) fresh or frozen cranberries | |
Directions
Combine 1-½ c cranberry juice cocktail, honey, orange peel and juice in heavy medium saucepan. Briong mixture to a simmer over medium heat, stirring until honey dissolves. Simmer four to five minutes to blend flavors. Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne pepper, simmer for another two minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat. Discard bay leaf; Mix in remaining ¼ C cranberry juice cocktail. Refrigerate sauce until well chilled. You can prepare this dish three days ahead. Cover and keep refrigerated. Makes three cups. Posted to JEWISH-FOOD digest by "Gloria Whitman" <glo@...> on Nov 23, 1998, converted by MM_Buster v2.0l.