I’m one of those people. The kind of person that likes fancy cranberry sauce. Cranberry sauce from a can won’t cut it. Traditional cranberry sauce cooked with white sugar and water will do in a pinch. In fact, it’s fine – perfectly fine. But while I appreciate simplicity – and advocate for it, even – there are foods that benefit from a little extra effort. A little extra kick. Cranberry sauce is one of those things.
Stay with me, I promise this Cardamom, Pineapple, Ginger Cranberry Sauce is not complicated, just delicious.
I love layers of flavor in my food. And the fact that you’re reading this makes me think you might be one of those people too. Or you’re just curious about what craziness is happening here on Salted City. Bear with me. This is Cardamom, Pineapple, Ginger Cranberry Sauce. This is GOOD.
Let me begin by confessing that I may the world’s most cardamom-obsessed person. I’ve not taken a poll, but I’m pretty sure in the world of cardamom lovers I rank pretty high. This is, I would say, a cardamom forward cranberry sauce. I also happen to thoroughly enjoy ginger. Cardamom and ginger – winning combination. Let’s take it a step further. Add a little pineapple juice to that combo. What??? I said pineapple juice. Yes. In the fall. At the Thanksgiving table. We’re pushing boundaries. Do you feel like a rebel yet?
The sweetener of choice here is unrefined, caramelly sweet and delicious coconut sugar. Finish it all off with a little orange zest and some lemon juice and you’ve got Cardamom, Pineapple, Ginger Cranberry Sauce.
This Cardamom, Pineapple, Ginger Cranberry Sauce is for the non-traditionalists – those who dare to push the boundaries of cranberry sauce! Are you with me?
Happy Holidays, friend!
Cardamom, Pineapple, Ginger Cranberry Sauce
- 1 cup water
- 1 cup unsweetened pineapple juice
- 1 cup unrefined coconut sugar
- 2 12-ounce packages of fresh cranberries
- 1/2 teaspoon freshly ground cardamom* about 12 pods
- 1/2 tablespoon orange zest
- 1/2 tablespoon peeled freshly grated ginger root
- 1 tablespoon lemon juice
- In a medium saucepan bring the water and pineapple juice to a boil. Lower the heat to low and add the rest of the ingredients, stirring to combine. Simmer for about 10 minutes, or just until a portion of the cranberries has dissolved into the mixture. For a less chunky version, continue simmering until all of the cranberries have dissolved.