Mint-Infused Cranberry Sauce with Orange
This mint-infused orange cranberry sauce is a delicious and beautiful addition to the holiday table.
Ingredients
Simple Syrup:
- 1 cup water
- 1-1/2 cups granulated sugar
- 1 whole large orange zested and juiced
Cranberry Sauce:
- Simple syrup with orange zest and juice
- 1 bag (12 ounces) fresh cranberries
- 5 small sprigs of fresh mint (including the stems and leaves) rinsed
Garnish:
- small sprigs of fresh mint
- 1 small orange - 1 or 2 small quarters
Instructions
Preparation:
- Rinse the cranberries in a colander and set aside.
- Zest a large orange and set aside the zest. Then cut the orange in half and squeeze the juice from the orange into a pourable measuring cup or small bowl and set aside.
Simple Syrup:
- To a medium-size pot, add water, granulated sugar, orange zest and fresh orange juice (from the orange that was zested).
- Heat the pot on medium heat and stir.
- Stir as the mixture heats. Bring the mixture to a low boil. When the sugar dissolves, turn the heat down to low.
Cranberries:
- To the pot, using a large spoon, carefully add the cranberries.
- Stir and turn the heat up to medium heat. The cranberries should start to pop.
Mint:
- To the pot, add 5 sprigs of fresh mint (including the stems and leaves).
Cranberry Sauce:
- Stir as the cranberry sauce cooks. If the liquid begins to foam and rise, turn the heat down just a bit.
- Continue to stir and when the cranberries start to boil, turn the heat down to a low simmer.
- Continue to stir until the liquid starts to reduce (about 5 minutes).When there's still some liquid in the pan, turn off the heat and move the pan onto an unused burner on the stove, or on a heat resistant surface or hot pad.
- Transfer the cranberry sauce to a medium size bowl. Using tongs, remove the sprigs of mint from the cranberry sauce and discard them.
- Before chilling the cranberry sauce in the refrigerator, let it cool to room temperature (about 1-1/2 hours).
- As the cranberry sauce cools, it should set and thicken.
Garnish and Serve:
- Serve chilled, at room temperature or warm.
- Garnish with small quarter pieces of a fresh orange and sprigs of mint (optional).
- Store leftovers in the refrigerator.
Notes
TIPS:
- When cooking the cranberries, if the liquid begins to foam and rise, turn the heat down just a bit.
- As the cranberry sauce cools, it should set and thicken.