- November 19, 2012 -
Mandarin Spice Cranberry Sauce
This orange-spice cranberry sauce is the perfect accompaniment to a roast turkey, ham or duck. It also makes a wonderful filling for thumbprint cookies or my beloved White Chocolate Cranberry Tart.
I usually at least double this recipe so I have plenty of the scrumptious compote on hand throughout the holidays for whipping up fast, festive treats. (It’s delicious on top of cheesecake, too.) The sauce can be made up to 2 weeks ahead of time and stored in the fridge in an airtight container, can be frozen for 6 months, or if you can it and seal in jars and store in a cool dark place up to 16 months.
- 12 oz Cranberries
- 1 c plus 2 Tbsp. sugar
- ¾ cup water
- Zest and freshly squeezed juice of 2 oranges
- ¼ cup Dove Cinnamon Pear Balsamic Vinegar
- 1 Tbsp. plus ½ tsp. Pumpkin Pie Spice
- 1 ½ tsp. Vanilla Extract
Bring water, sugar, Cinnamon Pear Balsamic, orange juice and zest, and pumpkin pie spice to a boil over medium heat in a 2 or 3 qt saucepan. (a coated, nonstick saucepan makes for easy cleanup)
Stir in cranberries and boil gently until berries burst, about 10 minutes.
Remove from heat, and stir in Vanilla. If canning cranberry sauce, fill hot jars with hot sauce to ¼ in. from rim. Process in a boiling water bath for 7 minutes. Otherwise, let sauce cool to room temperature, cover and refrigerate or freeze. Makes about 2 ¼ cups.