Life of Spice: Cardamom transforms cranberry sauce

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“This is the best cranberry sauce I’ve ever had,” said my Mom.
And while you might think that she’d be bias, knowing that I had made it; she is also a bit of a connoisseur of all things cranberry, and can be a “tough customer.” Not to mention she tends to be pretty straight with me when she likes something. And when she doesn’t. So, with this gushing review, I thought this recipe would be one worth sharing.
Cranberry sauce, like anything I guess, is so much tastier when it’s homemade. And it turns out to be a delightfully uncomplicated dish to make, too. Adding a pinch of cardamom and orange to your cranberry sauce is transformational! The flavours complement each other perfectly. And you will see it on everyone’s expression as they taste it, test it together with everything on their plate and then head back for seconds.
Served in a small bowl, the deep red colour of the berries sets up like a holiday decoration on the table. If you are feeling ambitious and want a little extra glamour for your festive gathering, add gelatin and refrigerate using a bowl or bundt cake pan as a form. Once cooled, turn onto a plate, and serve with a few sprigs of mint and sugar-coated cranberries.
You might want to make a double batch, to be sure to have some for the next day. Slathered on a sandwich with leftover turkey and stuffing, and a bit of cream cheese is pure Boxing Day bliss.
Happy holidays!

Lindan Courtemanche is an enthusiastic cook and Founder of The Gorgeous Spice Company, www.thegorgeousspiceco.com.

Cranberry Sauce with Cardamom and Orange

Ingredients:
1 large bag of cranberries,
about 3-4 cups (whole, fresh or frozen)
1 large orange, finely zested and then squeezed (about 3/4 cup of juice)
1 cup brown sugar, tightly packed
1/2 tsp cardamom, finely ground
A pinch of sumac, ground (optional)
A pinch of sea salt
Optional: 1½ tbsp powdered gelatin, ½ cup of water and non-stick spray (if using the gelatin, before cooking the berry mixture, warm half the orange juice, add the gelatin to it. Set aside. After you are done cooking, the gelatin will have bloomed and you can add it to the cooked berry mixture. Stir until well-blended and cool in a form).

Directions:
Place all the ingredients (except the gelatin, if using) in a mid-sized pot on medium high heat, stirring occasionally as it starts to bubble.
Reduce the heat to a simmer and let cook for 10-12 minutes until it thickens. Continue to stir occasionally.
Remove from the heat, cool and serve either at room temperature or chilled. Keeps well in the fridge for up to three days.
To make sugar-coated berries, use a cooled simple syrup (made with equal parts boiling water and sugar), dip the berries and then roll the berries in sugar.

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