I am addicted to this cranberry sauce. I need to have a bite a day to enjoy its tart, sweet, and savory flavors. Although it might seem odd to put curry powder in cranberry sauce, it works shockingly well. I first became hooked on this sauce in my cooking class, where I tasted it and immediately craved a piece of pork, but I’ve since discovered some other wonderful pairings for it. I love this sauce so much that I stockpiled cranberries in my freezer for when I crave it again in the warmer months. And in even better news, this sauce is an absolute cinch to make…anyone can do it!
To make approximately 8-10 servings of this sauce, melt 1 tablespoon of butter in a pot. Dice 1 small onion, and add that to the pot as well along with 1/2 tablespoon of curry powder. Sweat the onions until they are translucent.
Next, add 16 ounces of cranberries and 8 ounces of sugar to the pot. It might seem like a lot of sugar, but the cranberries are VERY tart, and the sauce would be inedible without it. Pour about 1 cup of apple cider or apple juice into the pot so that the cranberries have enough liquid to start cooking.
Bring the cranberries to a simmer, and let them cook until they burst, stirring the mixture occasionally. The cranberry sauce will thicken significantly as it cools, so don’t over-reduce the sauce in the first go around. The liquid/gel around the cranberries is nice and sweet, but the cranberries themselves are very sour, so they balance each other out.
To really enjoy your cranberry sauce, spoon it over a nicely seared pork chop. YUM, I could really go for another! Tell me, do you ever eat cranberry sauce outside of Thanksgiving (because you should!)?
- Butter- 1 tablespoon
- Onion- 1, small
- Curry powder- 1/2 tablespoon
- Cranberries- 16 ounces
- Sugar- 8 ounces
- Apple cider or juice- 1 cup
Curried Cranberry Sauce is oh so good. Thank you so much for sharing…
Yes! All year long! Mostly with chicken dishes. We love it plain with chicken too give it a little pizazz but it’ just as good with pork! This sounds great. Thanks.
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