Pink peppercorn and cardamom cranberry sauce

Skip the gelatinous canned variety and use this recipe for a real cranberry sauce 

Pink Peppercorn and Cardamom Cranberry Sauce

Feasting like kings and queens with family and friends (perhaps even some frenemies) over Thanksgiving weekend? Of course you are! Mashed potatoes, turkey and stuffing always hit the spot like nobody's business, but you would be crazy not to have an appropriately tart cranberry sauce on the table to cut through all that richness.

Markets and grocery stores should be bursting with fresh cranberries right now, so making your own cranberry sauce is simply a must.

This version adds a nice touch of spice from pink peppercorns and awesome aroma courtesy of the cardamom, which more people should be cooking with, by the way.

If you feel like getting a little crazy like that great aunt of yours, try throwing a dollop of the sauce on pumpkin pie after dinner!

Pink Peppercorn and Cardamom Cranberry Sauce

2 cups fresh cranberries
1/2 cup cane sugar
1/4 cup orange juice
1/4 cup water
2 tsp pink peppercorns, crushed
2 green cardamom pods
1 pinch salt

Place all ingredients in a medium pan over medium-high heat and bring mixture to a simmer, stirring occasionally.

Reduce heat to medium and let cook for 15 minutes.

Let cool slightly and purée the mixture in a food processor or blender until you get to your desired level of smoothness. We like ours a little chunky; you get nice bursts of cardamom that way. Just saying...

Keep chilled in the refrigerator until you're ready to serve!

2 1/2 cups
Prep Time:
5 minutes
Cook Time:
15 minutes