Apricot jam, pure maple syrup, a little sugar, cinnamon and cardamom turn fresh cranberries into the perfect cranberry sauce.
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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.
FAQ’s
What makes this cranberry sauce different?
My “secret” ingredient is apricot jam. Along with pure maple syrup, a little sugar, cinnamon and cardamom, it lets the fresh cranberry taste shine through without being too tart or sickeningly sweet.
Why do I pick through the cranberries?
I start with two full bags and pick out the mushy ones. By the time I’m done I have about 1 1/2 bags left.
Is cranberry sauce served warm or cold?
Let it cool, then refrigerate until cold before serving.
Can I make it ahead of time?
Yes. Because it needs to chill before serving, it’s a great make-ahead dish for a busy Thanksgiving. Homemade cranberry sauce keeps in the refrigerator for 10 to 14 days.
How long does homemade cranberry sauce last?
Stored in an airtight container in the refrigerator, it keeps for 10 to 14 days.
Storage Directions
Store leftover cranberry sauce in an airtight container in the refrigerator for up to 10 to 14 days.
Perfect Cranberry Sauce
Ingredients
- 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
Instructions
- 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.
Nutrition
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Lisa Huff says
Would never have thought of adding apricot jam, great idea!
Janette | Culinary Ginger says
I need to try adding cardamom to my cranberry, this is a great idea
Kate | Veggie Desserts says
I love your addition of cardamom to the cranberry sauce. Such a great idea!
Tara says
Such a beautiful color to this cranberry sauce! I love your addition of apricot jam. Definitely helps it shine.
Shashi at Savory Spin says
So I’ve tried cranberry sauce with orange marmalade and orange zest – but never with apricot jam – so heck yeah – the internet -AND I- NEED another cranberry recipe! 🙂