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Epicurious

Cranberry Sauce with Mustard Seeds and Orange

By Sue Li

4.6

(3)

Image may contain Cutlery Spoon Food and Plant
Cranberry Sauce with Mustard Seeds and OrangeLinda Pugliese, food styling by Diana Yen
Do ahead:

The cranberry sauce can be made up to 3 days in advance and stored in the refrigerator.

Recipe information

  • Total Time

    20 minutes plus cooling time

  • Yield

    Makes 8 servings (yield about 2 cups)

Ingredients

1 tablespoon extra-virgin olive oil
1 large shallot, chopped
1 tablespoon finely chopped peeled ginger
Kosher salt and freshly ground black pepper
1 tablespoon yellow mustard seeds
1 cinnamon stick
1 10-ounce bag fresh or frozen cranberries (about 2 cups)
1/3 cup sugar
2 strips orange zest (about 4" each)

Preparation

  1. Step 1

    In a medium saucepan, heat the oil over medium heat. Add the shallot and ginger and cook, stirring, until the shallots are tender and lightly browned, 3 to 4 minutes. Add the mustard seeds and cinnamon and cook, stirring frequently, until the seeds are toasted and start to pop, 2 to 3 minutes. Add the cranberries, sugar, orange zest, and 3/4 cup water and bring to a boil.

    Step 2

    Reduce the heat to low and simmer until the cranberries start to burst, 8 to 10 minutes. Let cool completely. Discard cinnamon stick and orange peel before serving.

TagsCompoteCondimentSauceAmericanGingerHerbs & SpicesCranberryBerryFruitOrangeCitrusCinnamonSideDinnerDairy FreeGluten FreeVegetarianVeganQuickEasy30 Minutes or LessMake AheadSimmerThanksgivingFallWinterEpicurious

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