This homemade spiced cranberry sauce includes brown sugar, orange zest, and warming spices for a sweet and tangy punch that’s perfect for your Thanksgiving table or sharing at the Christmas potluck.

My love for cranberry sauce started when I was a child in rural North Carolina… JK! Scroll down for the recipe.

BONUS: your kitchen will smell DIVINE while this spiced cranberry sauce is boiling on the stove. YUM!

Enjoy!

H

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Spiced Cranberry Sauce

Yield: about 3 cups
Cook time: about 20 minutes

Ingredients:

• 12-ounce package of fresh or frozen cranberries
• 1 cup light or dark brown sugar
• 1 cup water
• zest of 1/2 a naval orange (about 1 Tablespoon)
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cardamom
• 1/4 tsp ground cinnamon
• pinch of sea salt

Directions:

1. Bring water and sugar to boil in a medium saucepot (3 quarts) over medium heat, stirring occasionally.
2. Add cranberries, orange zest, and spices, and stir.
3. Continue stirring until cranberries start popping, about 5-8 minutes more. I like to use my spoon to help pop some cranberries at this point for a bit smoother sauce.
4. Once it looks like all or most of the cranberries have popped and you have a lumpy sauce, you’re done! Remove from the heat and allow to cool before transferring to a sealed container for storing in the fridge. Chill for at least 2 hours before serving. This sauce can be made in advance and stored in the fridge sealed for 1 week.
5. Enjoy!

Tips:

• If using frozen cranberries, no need to thaw. Just toss them in frozen.
• If you prefer a really smooth, jelly-like sauce: Allow your cooked sauce to cool slightly and then run it through a fine mesh sieve, using a rubber spatula to ensure you strain through as much sauce as possible. Discard bits left behind.