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