Spiced cranberry ginger sauce
2 tablespoons yellow mustard seed
4 cups frozen cranberries (about 1 pound)
1/2 cup white granulated sugar
1/2 cup brown sugar
1/2 cup water
2 tbsp finely minced fresh ginger
1/2 teaspoon fennel seed
1/4 teaspoon freshly ground black peppercorn
1/4 teaspoon kosher salt
1 cinnamon stick
6 wide strips fresh orange peel (from about 1/2 medium orange)
1/3 cup fresh orange juice (juice from 1 medium orange)
1 tablespoon red wine vinegar
Place mustard seeds in a small heat safe bowl and pour enough boiling water over to cover. Set aside. Let mustard seeds "bloom" for a few minutes while the rest of the sauce comes to a boil.
In a medium pot, combine remaining ingredients. Stirring occasionally, bring to a simmer, about five minutes.
Strain soaked mustard seeds (discarding water) and add the seeds to the pot. Let sauce simmer until cranberries pop and mixture reduces slightly, about 10 minutes, stirring occasionally.
Let sauce cool to room temperature. Remove orange peel strips and cinnamon stick before serving.
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