Makes about 1 1/2 cups
1 pound fresh whole cranberries, rinsed, or frozen whole cranberries
1/2 small onion, diced
1/4 cup plus 1 tablespoon packed brown sugar
1/2 cup cider vinegar
Zest of 1 medium orange, chopped fine
1 large garlic clove
1 1/2 teaspoons salt
1 teaspoon pickling spice
- In a medium stainless-steel or enamel saucepan, combine all of the ingredients.
- Cook over low heat, stirring often, until the mixture is thick and almost smooth, 25 to 30 minutes. There is very little liquid, so you must be careful to regulate the heat and stir frequently to avoid scorching.
- Puree the mixture through a food mill set over a nonreactive bowl.
- Cool to room temperature, then cover with plastic wrap and refrigerate until serving.
About this recipe:
This simple recipe makes an ideal alternative to the traditional holiday cranberry sauce. You can easily prepare it a day before the big feast, and double or triple it for a large gathering.