Spiced Cranberry Ginger Sauce
Prep Time: 15 mins
Cook Time: 20 mins
Yield: 4 cups
- 2 Tbsp Yellow Mustard Seed
- 4 C frozen Cranberries (about 1 lb)
- 1/2 C White Granulated Sugar
- 1/2 C Brown Sugar
- 1/2 C Water
- 2 Tbsp finely minced fresh Ginger
- 1/2 Tsp Fennel Seed
- 1/4 Tsp freshly ground Black Peppercorn
- 1/4 Tsp Kosher Salt
- 1 Cinnamon Stick
- 6 wide strips fresh orange peel (from about 1/2 medium orange)
- 1/3 C fresh Orange Juice (juice from 1 medium orange)
- 1 Tbsp Red Wine Vinegar
Place mustard seeds in a small heat safe bowl and pour enough boiling water over to cover. Set aside. Let mustard seeds “bloom” for a few minutes while the rest of the sauce comes to a boil.
In a medium pot, combine remaining ingredients. Stirring occasionally, bring to a simmer, about 5 minutes. Strain soaked mustard seeds (discarding water) and add the seeds to the pot. Let sauce simmer until cranberries pop and mixture reduces slightly, about 10 minutes, stirring occasionally. Let sauce cool to room temperature. Remove orange peel strips and cinnamon stick before serving.
