Cranberry Sauce with Cardamom and Cinnamon

Once you’ve tasted Cranberry Sauce with Cardamom and Cinnamon, you’ll never want traditional cranberry sauce again. Warm winter flavors of citrus, herbs, and spice.

I adapted this recipe from a childhood friend of my daughter’s, Rabiya. She’s now grown, married and has a lovely little girl. She makes a cranberry sauce with cardamom, cinnamon, and ginger. Rabyia didn’t have the exact measurements, so I tested it, added a few more ingredients and came up with my version.

I actually never thought of adding cardamom to cranberry sauce, but once I tasted it, I’ll never make traditional cranberry sauce again. The combination of the spices and cranberries just scream…THE HOLIDAYS!

Of course, I’ll be serving this on Thanksgiving. But I will also be using it as an ingredient in a couple more recipes – can’t wait to share those with you soon!

If you like this recipe, you’ll also like:

Homemade Pop Tarts                 Pomegranate Poppyseed Dressing               Raspberry Fool

Cranberry Sauce with Cardamom and Cinnamon

Once you’ve tasted Cranberry Sauce with Cardamom and Cinnamon, you’ll never want traditional cranberry sauce again. Warm winter flavors of citrus, herbs, and spice.

• Author: krazykitchenmom
• Prep Time: 3 minutes
• Cook Time: 10 minutes
• Total Time: 13 minutes
• Yield: 8 servings 1x
• Category: Sauces
• Method: Stove-top
• Cuisine: American

Scale 1x2x3x

Ingredients

• 2 bags (24 ounces) of fresh cranberries
• 3/4 cup granulated sugar
• Juice and zest from 2 oranges
• 1/4 cup orange juice
• 1 teaspoon of cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 cinnamon sticks

Instructions

• In a stove-top pot, add cranberries, sugar, orange zest and juices.
• Stir until sugar is dissolved.
• Add spices and cinnamon sticks.
• Bring it to a boil.
• Reduce it to a simmer and cook for 10 minutes.
• Remove cinnamon sticks.
• Cool in the refrigerator for at least 4 hours before servings.

Notes

This cranberry sauce can be stored in an air-tight container, in the refrigerator, for 1 week.

I use a large mason jar to store my cranberry sauce in the refrigerator.