Cardamom-Spiced Cranberry Sauce

Cardamom-Spiced Cranberry Sauce

There is something about cardamom’s ability to be both sweet and savoury that makes it a fantastic pairing with cranberries. The tart berries, the orange zest and the warm hint of cardamom are a lovely compliment to turkey and stuffing, but also to custard or cheesecake.

(Make up a big batch – it’s a great hostess gift to give over the holidays!)


3-4 Cups of Fresh Cranberries

1 Orange, zested, and squeezed

⅓ Cup Brown Sugar, tightly packed

½ tsp Ground Cardamom


  1. Combine everything in a large pot and bring to a boil
  2. Reduce the heat to medium, and stir frequently for about 15 – 20 minutes. It will thicken and cranberries will be soft.
  3. Cool to room temperature for serving. Keeps well in the fridge for 2 weeks.