Apricot jam, pure maple syrup, a little sugar, cinnamon and cardamom turn fresh cranberries into the perfect cranberry sauce.
Does the internet really need another cranberry sauce recipe? Maybe not. But after years of making this must-have dish for the Thanksgiving table (that people usually have a love/hate relationship with) I think I’ve hit upon the perfect combination of ingredients to make fresh cranberries taste their best.
Years ago (before marriage and kids) I hit upon the combination of a bag of fresh cranberries plus a cup of sugar plus a cup of orange juice. The orange juice was more exotic back then than just adding water but the end result was sickeningly sweet. I always wanted the fresh cranberry taste to shine through but not be so tart that no one would want to eat them.
They are beautiful to look at for sure. And my “secret” ingredient is apricot jam. I had a half a jar leftover from something else I was making and decided apricot might be a better compliment to cranberries than orange. And I was right! Try it for yourself and let me know what you think.
Perfect Cranberry Sauce
- 1 1/2 bags fresh cranberries I started with two full bags - by the time I picked out the mushy ones I had about 1 1/2 bags left
- 1/3 cup apricot jam
- 1/3 cup pure maple syrup
- 1/4 cup sugar
- 1/4 cup water
- 1/4 tsp cinnamon
- 1/8 tsp ground cardamom
Place all ingredients (cranberries through cardamom) in a large sauce pan.
Heat over medium-high heat, stirring occasionally, until mixture comes to a boil and cranberries start to pop.
Reduce heat to simmer and cook for another couple of minutes, still stirring gently.
Remove from heat and cool. Refrigerate until cold before serving.