Christmas is less than two weeks away?!? Well, go ahead and get a jump on things if you like, since this recipe is ideal for freezing! It was originally a combination of two recipes that I found one Christmas, but then the orange magically entered the picture and now I use it year-round, even on sandwiches! You could also just eat it with a spoon… would that be so wrong? Makes roughly 2 cups.
- 12-oz (340 g) bag cranberries, picked over
- ¼ (60 ml) cup honey
- ¼ (60 ml) cup brown sugar, packed
- 2 3-inch cinnamon sticks, broken
- 6 whole cloves
- Zest and juice of 1 large orange (about ½ cup / 125 ml)
- ¼ cup (60 ml) bourbon
- Salt and freshly ground pepper, to taste
In a saucepan, combine the cranberries, honey, brown sugar, spice bag and orange juice. Bring to a boil, then turn down to simmer.
Cook for 5-10 minutes, covered, but stir occasionally until the berries have burst and the mixture has thickened.
Add the orange zest and bourbon, salt and pepper (just for a little tang) and transfer to a bowl to cool.
Serve at room temperature.
Ideally, tie the cinnamon and cloves in cheesecloth. Otherwise, you will have to pick them out afterward, which is tedious and time-consuming.
Who’s kidding who? Use ½ a cup of bourbon. It makes everything better.
If you’re not going to freeze it, you can make the cran two days ahead and keep it covered and refrigerated.
Mmmm, you know what would also be good, instead of the cinnamon and cloves? Rosemary! I think I’ll give it a shot this time around!!
~ One of Seven