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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Holiday Spiced Cranberry Sauce with Local Honey: Giving Thanks for Cranberry Sauce

November 21st, 2014 · No Comments · Allergies, canning, Christmas, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, North Fork, Preserves, Side Dishes, Thanksgiving, Travels, Vegetarian, Winter Recipes

Native Americans used the cranberry for numerous things, from the medicinal to the preservation of meat. From them, the early settlers learned to use the fruit, and cranberry sauce may have been one of their first culinary ventures in the sweet and sour. Nowadays in America, cranberry sauce, like gravy, is one of the quintessential turkey accompaniments that no Thanksgiving dinner can go without.

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Both cranberry sauce and gravy lend themselves to a certain amount of innovation. For this cranberry sauce recipe, we stayed close to a tried and true combination: fresh cranberries, orange juice, warm holiday spices, and fresh pineapple for sweetness and texture. In the interest of supporting local producers and, in doing so, making our dishes healthier, we forwent the processed sugar and used local honey from Blossom Meadow, a North Fork business that produces local, organic honey and artisinal beeswax products. Then, to add a final, subtle layer of flavor, a bit of apple cider vinegar balances this delicious, sweet, and sour condiment.

Cranberry sauce can carry you way past the holiday season–make it any time of year to perk up leftovers or put on toast, greek yogurt, or oatmeal.

Makes 2½ cups.
Ingredients:
12 ounces fresh cranberries
1 cup pure orange juice
1/2 teaspoon dried ginger
2 teaspoons orange zest
1/2 teaspoon cinnamon
pinch of dried cloves
1/2 cup fresh pineapple, cubed and crushed
2 tablespoons apple cider vinegar
1/2-1 cup Blossom Meadows Honey

In a medium saucepan, combine orange juice, orange zest, ginger, cloves, and cinnamon. On high heat, bring the mixture to a boil, then add the cranberries. Cook uncovered, on medium heat, for about 10-15 minutes. As the mixture thickens, add pineapple, vinegar, and sweeten to taste with honey.

Remove from heat, and cool completely. If making ahead, store refrigerated in an air-tight container for up to one week.

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