Homemade Spiced Cranberry Sauce
Tart and tangy cranberry sauce spiced with cinnamon, ginger, cloves and garam masala
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Ingredients
- 250 grams fresh or frozen cranberries (approximately 2 ¼ cups)
- 1 cup water
- ½ cup light brown sugar, packed
- 2 tsps ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp garam masala
- 1 tsp finely chopped nuts (pecans or walnuts) optional
Instructions
- Place all ingredients into a large saucepan and bring to a boil.
- Reduce to medium heat and let simmer for 15 to 25 minutes (depending on how thick you like your sauce). You’ll notice the cranberries start to break down.
- Stir frequently to prevent sticking
- Taste your fresh cranberry sauce and adjust as needed - add a little more sugar to reduce tartness, add a little more water to make it less thick.
- Take off the heat (your cranberry sauce will continue to thicken up while it rests).
- If you wish, mash half the cranberry sauce with a potato masher to create a less chunky consistency.
- Once sauce reaches room temperature you can serve or place in an airtight container and refrigerate.
Notes
- Serve at room temperature
- Your cranberry sauce will be a darker color than a traditional recipe due to the addition of the warm spices.
Servings: 2 cups