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Spiced cranberry ginger sauce
Ingredients
- 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
Directions
- 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.
