Woof. Election day is here! As Matika Wilbur and Adrienne Keene say “Vote (if you want to & can)”. If you haven’t listened to this most recent All My Relations podcast episode, we highly recommend it.
We love cranberries and particularly this recipe because the bright acidity can balance out a plate of fall foods. The cheerfulness of this acidity is a great pick me up, and right now we’re both needing that. We wrote the recipe to be very sour because that’s how Anne likes it, however we recommend adding as much agave/sugar/maple syrup as you like until this is the perfect sweetness for you.
Serves: 4-6 as a topping
Time: 3 hours, 15min active
Ingredients
12oz cranberries
zest of half an orange
juice of half an orange
1 cup apple cider (or juice)
1 cinnamon stick
5 cardamom pods
8 cloves
1/8 tsp salt
sweetener to taste (sugar, agave, maple syrup, etc.)
We recommend you tie the cardamom pods and cloves in a spice sachet before putting them into the pot. This makes it easier to pull out at the end. Alternatively, you can leave the spices in the final product, and be aware they will change the texture/experience.
Combine all ingredients in a saucepan over med high heat and bring to a boil. Turn down to a simmer and simmer until thick. We recommend about 3 hours, but this is flexible depending on how thick you like your sauce. This can be removed from the heat at anytime and you can re-heat to continue thickening later if you need to take a break in the cooking process.
2-4 tbsp of agave creates a punchy tart cranberry sauce experience, add more agave until you get to your perfect level of sweetness!
