Recipe: Pink Peppercorn and Cardamom Cranberry Sauce

This is just a delicious twist on cranberry sauce. Pink peppercorns perfectly compliment the cranberries and the nice sweetness of cardamon works against the sourness of them. This recipe makes me want to buy a few bags of cranberries to freeze for the summer months. Like all cranberry sauces this can be made a few days ahead of time and it only get stronger in flavor the longer it sits.

Pink Peppercorn and Cardamom Cranberry Sauce
Serves 6
  1. 2 cups fresh cranberries
  2. 1/2 cup sugar
  3. 1/4 cup orange juice
  4. 1/4 cup water
  5. 4 tsp pink peppercorns, crushed
  6. 4 green cardamom pods, crushed (or about 2 teaspoons ground cardamom)
  7. salt to taste
  1. Place all ingredients in a medium pan over medium-high heat and bring mixture to a simmer, stirring occasionally.
  2. Cook for 20-30 minutes until cranberries are almost all popped and the mixture thickens slightly.
  3. Allow to cool and blend until it is the desired consistency.
Adapted from Eat North
Adapted from Eat North
Mab Made Food

Leave a Reply