Orange Cardamom Cranberry Sauce
Recipe Key
This year I decided to make my cranberry sauce aromatic using cardamom and cinnamon.
Cardamom has a spicy, herbal, citrusy flavor that goes very well with cinnamon. It gives the cranberries a nice aromatic flavor.
The oils in cardamom are beneficial for digestion. Cinnamon keep your blood sugar in balance.
Cardamom is a seed pod. It’s has been known for centuries as a culinary and medicinal spice. This aromatic spice is native to the evergreen rainforest of southern Indian Kerala state and grown in only a few tropical countries.
I sweeten the cranberries with maple syrup. I use 3/4 cup of maple syrup because I like it sweet, use less if you prefer it more tart.
It is easy to make. Bring all ingredients to a boil in a medium saucepan. Reduce to a simmer and cook uncovered for 10-15 minutes until all cranberries have popped out of their skins and sauce thickens. Fish out cardamom pods and cinnamon stick, discard. For best flavor, refrigerate overnight and serve warm or cold.
If you prefer, the recipe can be made with only 3 ingredients, cranberries, maple syrup and orange juice. It is incredibly simple that way. Both ways are naturally gluten free, grain free and dairy free.
PrintOrange Cardamom Cranberry Sauce
- Yield: 4 cups 1x
- Category: Paleo, Vegan, Gluten Free, Dairy Free, Seasonal
Ingredients
- 12 ounces fresh cranberries
- 1/2 – 3/4 cup pure maple syrup
- 1/3 cup orange juice
- 1 cinnamon stick
- zest of 1 organic orange
- 4 cardamom pods
Instructions
- Bring all ingredients to a boil in a medium saucepan.
- Reduce to a simmer and cook uncovered for 10-15 minutes until all cranberries have popped out of their skins and sauce thickens.
- Fish out cardamom pods and cinnamon, discard.
- For best flavor, refrigerate overnight and serve warm or at room temperature