19 November, 2016
Tis the season to make berries!
Whether you serve them alongside turkey on Thanksgiving, enjoy them amidst a Yultide feast, or indulge just because cranberries are yummy, this recipe is sure to bring smiles all around.
I mean… unless you’re allergic to cranberries.
Hopefully, you, dear reader, are not plagued by an allergy to cranberries and can enjoy this simple twist on the classic late-year favorite. Straying from the usual, I added orange pieces and ground cloves to the mix to give this sauce a little taste of what the holidays are to me. Served cold, room temperature, or even warm, this side is sure to make you smile!
One 12 oz bag of cranberries
1 tbsp orange zest
3 slices of orange (cut into ~5 smaller pieces)
2 tbsp water
1/2 tsp ground clove
1 cup sugar (cut to 1/2 cup if you like your sauce tart)
Combine the cranberries, water, and the orange zest and pieces in a small saucepan and cook over low heat for ten minutes to soften the berries. Once they’re softened, turn the heat up to medium, add in the sugar and the ground cloves and mix together until the sugar is blended in. Simmer over medium heat for about 12 minutes until the berries pop.
Serve cooled to room temperature, chilled (my personal favorite), or hot over some turkey and enjoy!