I'm a bit of a control freak when it comes to my meals. This has led me to slowly but surely take over almost every aspect of Thanksgiving dinner. There's some holdouts though, like cranberry sauce, who I leave to my sister or mother to handle.
Truth be told, I'd never actually made cranberry sauce before developing this recipe. It was just one less thing for me to cook on Thanksgiving, but now knowing how incredibly simple it is to make and build upon, I may need to move this dish into my court this year.
For this variation add spices like cinnamon, allspice, nutmeg, and cloves as well as orange juice and zest, then finish it off with a bit of spiced rum. The end result is incredible: a cranberry sauce that has a multidimensional array of seasonal flavors that fits seamlessly into any Thanksgiving meal.
- 12 ounces fresh or frozen cranberries
- 3/4 cup white sugar
- 1/2 cup water
- 3 tablespoons brown sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon spiced rum
Place all cranberries, white sugar, water, brown sugar, orange juice, orange zest, cinnamon, allspice, Kosher salt, nutmeg, and cloves in a medium sauce pan and bring to a boil over medium heat. Cook, stirring occasionally until berries start to pop, about 10 minutes.
Remove from heat, stir in spiced rum, and let cool for 30 minutes. Adjust consistency with additional water as needed. Serve immediately or place in an airtight container and store in the refrigerator, reheating prior to serving.