Cranberry Sauce with Cardamom

This easy homemade cranberry sauce with cardamom has changed my mind about this Thanksgiving classic. With the addition of cardamom, this vintage dish is transformed from tired to inspired. Naturally vegan, gluten-free, and easily made in advance.

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Earlier this month, I found myself wondering how many people genuinely like cranberry sauce. Personally, I’ve never been a big fan of it. And judging by the mostly full bowl leftover after Thanksgiving dinner each year, I’d gander to say that no one else is either.

So I began thinking about ways I could elevate this Thanksgiving classic. In true Tao of Spice fashion, I opted to add some spice, because, if you didn’t know, a little spice makes everything better.

I referred to one of my favorite foodie books, The Flavor Bible, to see what spices pair well with cranberries and discovered cardamom on the list. 😍 I looked no further.

Side note: If you love exploring different flavor combinations and getting creative in the kitchen, this book is a must-have!! It is a great resource that I refer to several times a week and honestly one of the best cooking/food-related purchases I have ever made. I’ve included an Amazon link below if you wish to get yourself a copy or gift a copy to an aspiring chef in your life.

Back to the cranberry sauce….

You’ve likely already had the pleasure of trying the combination of cranberries and orange. A tried and true duo often used in baked goods and beverages.

Orange is no stranger to cranberry sauce either. In fact, you’ll find that almost every recipe out there includes it in one form or another. The reason; the sweetness of the orange juice cuts some of the bitterness of the cranberries.

My recipe includes both orange juice and orange zest because it not only tastes good but looks pretty.

While it maintains the basic flavor profile of a classic cranberry sauce, it is elevated by the addition of cardamom. Its fruity piney notes pair exceptionally well with this already fruity dish and helps balance out the sweetness.

I urge you to skip the tired old canned cranberry sauce this year in favor of this robustly flavorful and uniquely seasoned version. It’s guaranteed to taste better and is so incredibly simple to prepare. It can even be made up to a week in advance, so there really are no excuses. YOU CAN DO IT!!!

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Ingredients (+ notes & substitutions)

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• Water
• Granulated sugar
• Cranberries: I recommend using fresh cranberries. They are readily available in grocery stores throughout November as they are in season and are inexpensive. If fresh isn’t an option, frozen is perfectly fine, however.
• Orange: One medium to large-sized orange. You’ll be using both the zest and 1/4 cup of fresh-squeezed orange juice.
• Cardamom powder: This is totally optional, but since you are checking out this recipe I can only assume it’s because the addition of cardamom caught your eye. Although not traditional to the dish, it’s a unique and delicious addition.

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How to make cranberry sauce with cardamom and orange zest? (+ tips)

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In a medium saucepan over high heat, bring to a boil the water and sugar.

Whisk until the sugar dissolves then add the cranberries, orange zest, and cardamom.

Bring the mixture to a boil, then reduce the heat to medium and gently boil for about 15 minutes, until the sauce has thickened.

Transfer to a separate bowl or container and refrigerate for at least 30 minutes prior to serving. As it cools it will thicken.

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Storage

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Refrigerate in an airtight container for up to two weeks or freeze for up to three months. Defrost in the refrigerator overnight prior to serving.

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Recommended Products

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How to serve cranberry sauce:

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• As a condiment for poultry like this orange brined roast chicken.
• On a grilled cheese sandwich or toast.
• Eat it as is!
• Mix it into yogurt or ice cream.
• As a topping for pancakes, waffles, or french toast.
• Use it to make these whipped goat cheese crostini with prosciutto and cranberry sauce.

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More Thanksgiving essentials:

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• Mac and Cheese with Brussels Sprouts & Bacon: Rich and creamy homemade smoked cheddar cheese sauce, a breadcrumb topping, and sautéed Brussels sprouts with bacon result in a rich and harmonious dish. The perfect side for Thanksgiving, this mac and cheese with Brussels sprouts and bacon, is sure to impress. Gluten-free adaptable.
• Goat Cheese Mashed Cauliflower with Sautéed Leeks: This easy goat cheese mashed cauliflower is creamy, garlicky, and topped with oniony sautéed leeks. It’s a wonderful low-carb alternative to mashed potatoes and a perfect side dish to share with a crowd. Naturally gluten-free and vegetarian.
• Roasted Sweet Potato Salad w/ Beet Chips & Cranberry Vinaigrette: This hearty autumn salad is perfect for Thanksgiving. It combines greens, roasted sweet potatoes, crispy beet chips, red onions, goat cheese, and sunflower/pumpkin seeds tossed in a fresh tangy cranberry vinaigrette. Vegetarian and gluten-free.

If you make this cranberry sauce with cardamom I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥