📝 About This Recipe
Elevate your holiday table with this sophisticated twist on a classic American staple, balancing the natural tartness of fresh cranberries with deep aromatic spices and a bright citrus finish. Unlike the gelatinous canned varieties, this relish offers a complex texture and a ruby-red glow that comes from simmering whole berries until they burst into a luscious, jammy consistency. A splash of premium bourbon and a hint of warm cinnamon transform this humble condiment into the undisputed star of any celebratory feast.
🥗 Ingredients
The Fruit Base
- 12 ounces Fresh Cranberries (rinsed and picked through for stems)
- 1 large Granny Smith Apple (peeled and finely diced)
- 1 tablespoon Orange Zest (freshly grated)
- 1/2 cup Fresh Orange Juice (strained)
The Sweeteners & Liquids
- 3/4 cup Granulated Sugar (adjust based on desired tartness)
- 1/4 cup Light Brown Sugar (packed)
- 1/4 cup Water
- 2 tablespoons Kentucky Bourbon (optional, for depth of flavor)
- 1 tablespoon Maple Syrup (Grade A Dark for richness)
Spices & Aromatics
- 1 piece Cinnamon Stick (3-inch length)
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Cloves (just a pinch)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 whole Star Anise (removed after cooking)
- 1/2 teaspoon Pure Vanilla Extract (added at the end)
👨🍳 Instructions
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1
Rinse the fresh cranberries in a colander under cold running water. Discard any berries that are soft, shriveled, or bruised.
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2
In a medium heavy-bottomed saucepan, combine the granulated sugar, brown sugar, water, and fresh orange juice.
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3
Place the saucepan over medium heat and stir occasionally until the sugars have completely dissolved and the liquid begins to simmer.
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4
Add the rinsed cranberries, diced Granny Smith apple, and the cinnamon stick to the simmering syrup.
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5
Stir in the ground ginger, ground cloves, star anise, and kosher salt to ensure the spices are evenly distributed.
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6
Bring the mixture to a gentle boil. You will hear the cranberries begin to 'pop' as their skins burst—this is the pectin releasing, which will naturally thicken the sauce.
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7
Reduce the heat to low and let the sauce simmer for 12 to 15 minutes. Stir occasionally to prevent the bottom from scorching.
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8
Once the sauce has thickened and most of the berries have burst, stir in the orange zest and the bourbon.
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9
Continue to simmer for another 2-3 minutes to allow the alcohol in the bourbon to cook off, leaving behind its smoky essence.
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10
Remove the saucepan from the heat. Stir in the maple syrup and the vanilla extract.
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11
Locate and remove the cinnamon stick and the star anise before the sauce cools completely.
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12
Transfer the cranberry sauce to a glass bowl. It will look slightly thin while hot, but it will thicken significantly as it cools due to the natural pectins.
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13
Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the complex flavors to meld and the texture to set.
💡 Chef's Tips
For a smoother texture, you can lightly pulse the finished sauce in a food processor, though the chunky texture is more traditional. If you find the sauce too tart, add extra maple syrup one teaspoon at a time while the sauce is still warm. Always add the orange zest at the end of the cooking process to keep the citrus oils bright and fragrant rather than bitter. You can use frozen cranberries if fresh aren't available; there is no need to thaw them, just increase the simmer time by 2-3 minutes. Make this up to 3 days in advance; the flavor actually improves with a little time in the refrigerator.
🍽️ Serving Suggestions
Serve alongside roasted turkey or honey-glazed ham for a classic holiday pairing. Spread a thick layer onto a leftover turkey and brie panini for an incredible day-after lunch. Swirl a spoonful into plain Greek yogurt or oatmeal for a festive, tart breakfast treat. Pair with a sharp white cheddar or creamy camembert on a charcuterie board. Top a slice of New York-style cheesecake with a dollop for a sophisticated fruit topping.