I love cooking with spices. I just love the intense complexity in flavor that a little dash of cinnamon, nutmeg or my favorite cardamon can add to a dish. When I decided to make some condiment for Thanksgiving, I thought it had to be cranberry sauce and a spiced one, too.
I love Indian spices especially cardamom. I buy a big bag of it which I use for making homemade Chai Tea. An Indian fried of ours taught me me how to make authentic Chai and once I got introduced to cardamom, which is Chai’s premier ingredient, I was hooked. After that I have used cardamom in many dishes I have made especially in curries as hubby and I are huge curry fans. I recently made pumpkin lassi and used cardamom for that and thought to myself it would be awesome to use cardamom in flavoring cranberry sauce, too! I know a little cardamom goes a long way so I thought I’ll give it a try.
Honestly, my taste buds were blown away by the flavors in this cranberry sauce. The addition of cardamom worked and the combination with cinnamon, nutmeg and cloves was perfect. Subtle hint of nutmeg, a nuance of cardamon and of course the yummy flavors from cinnamon and cloves give this Thanksgiving condiment an amazing taste. And, it’s such a breeze to make! Hope you give this spiced Cranberry Sauce a try this holiday season!
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Spiced Cranberry Sauce
By: Manila Spoon
November 18, 2015
Flavored with nutmeg, cardamom, cloves and cinnamon this Spiced Cranberry Sauce will blow your taste buds away. It’s seriously delicious and the perfect condiment for Thanksgiving, Christmas and any holiday!
- 1 cup Water
- 2 cups Sugar
- 4 cups fresh or frozen Cranberries
- 1 teaspoon ground Nutmeg
- 1/2 teaspoon ground Cardamom
- 1/2 teaspoon ground Cinnamon
- 1/4 teaspoon ground Cloves
- In a heavy saucepan, dissolve the sugar in water by stirring over low to medium heat. Bring to a boil.
- Add the cranberries and the spices and stir. Lower the heat and cook until the cranberries pop about 10-12 minutes and the sauce has thickened to your liking.
- The cranberry sauce can be made a day or 2 ahead. Refrigerate if making ahead. Serve at room temperature.
Yield: 10-12 Servings
Prep Time: 5 Minutes
Cooking Time: 15 Minutes
Total Time: 20 Minutes