Description

Cranberries are naturally astringent and are a staple in many Thanksgiving meals. For most everyone, they do require a sweetener to be palatable. I love to reduce the need for an added sweetener by adding fresh orange juice/zest, cinnamon, and ginger. You may like more or less sweetener on this one, so you can add it gradually and taste it as you go.

Ingredients

Scale

1/2 cup maple syrup
1 cup water
12 oz bag of fresh or frozen cranberries
1 tsp fresh grated ginger (can add more)
2 tbsp fresh orange juice
1 tsp orange zest or diced orange
1/4 tsp ground cinnamon
1/4 tsp cardamom (optional)
1/8 tsp ground nutmeg (optional)

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Instructions

Grate the ginger or finely dice it.
Wash and clean the orange peel, grate, or finely dice it.
Combine the cranberries, water, and maple syrup in a medium pot and bring to a boil while stirring.
Once boiling, reduce the heat to a low setting. Add the fresh ginger, cardamom, cinnamon, and nutmeg, and cook for another 10 minutes.
In this time, the cranberries will start to break apart. It will get thick once this happens *and* cools off.
Remove from heat, add orange juice and zest, and place in the refrigerator.
It can be served warm or cool.

Notes

Pomegranates and apples could be added to this as well to give a range of sweetness, texture, and flavor.

Prep Time: 20
Cook Time: 20