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Cranberry Sauce with Mustard Seeds and Orange

4.6

(3)

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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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