Spiced Cranberry Sauce with Cardamom
This Spiced Cranberry Sauce for the holidays is sweet, tart, and warmed up with cinnamon, cardamom and cloves. From start to finish, the recipe takes only 20 minutes and will add beautifully to your Thanksgiving and/or Christmas table.
Servings: 4 to 6
Calories: 137kcal
Ingredients
- 12 ounces fresh cranberries
- ¾ cup water
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ cup granulated sugar
Instructions
- Combine ingredients. In a small saucepan, combine all of the ingredients.
- Simmer. Place the saucepan over low heat and simmer until the cranberries have broken and become soft, and the liquid has thickened. This should take about 20 minutes.
- Serve. Serve warm or cold.
Notes
Citrus: for a little tang, use orange juice instead of water and add about 1 teaspoon of orange or lemon zest. Orange segments (or drained canned mandarin oranges) are a lovely addition too.
Frozen cranberries: thaw them before starting, and drain any excess liquid.
Sweetness: this isn't a super sweet cranberry sauce. Add more or less sugar to taste.
Thickness: the longer it sits after cooking, the thicker it will become.
Make ahead: make it up to one week ahead. Cool to room temperature, cover and refrigerate. Bring it back to room temperature before serving.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 137kcal | Carbohydrates: 35g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 72mg | Fiber: 3g | Sugar: 29g | Vitamin A: 52IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 0.3mg