Name: Cranberry Sauce with Mustard Seeds and Orange
Cook time: 5 minutes
Total time: 20 minutes plus cooling time
Yield: Makes 8 servings (yield about 2 cups)
Ingredients: 1 tablespoon extra-virgin olive oil; 1 large shallot, chopped; 1 tablespoon finely chopped peeled ginger; Kosher salt and freshly ground black pepper; 1 tablespoon yellow mustard seeds; 1 cinnamon stick; 1 10-ounce bag fresh or frozen cranberries (about 2 cups); 1/3 cup sugar; 2 strips orange zest (about 4" each)

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Cranberry Sauce with Mustard Seeds and OrangeLinda Pugliese, food styling by Diana Yen

Do ahead:

The cranberry sauce can be made up to 3 days in advance and stored in the refrigerator.

Recipe information

Total Time
20 minutes plus cooling time
Yield
Makes 8 servings (yield about 2 cups)

Ingredients

1 tablespoon extra-virgin olive oil

1 large shallot, chopped

1 tablespoon finely chopped peeled ginger

Kosher salt and freshly ground black pepper

1 tablespoon yellow mustard seeds

1 cinnamon stick

1 10-ounce bag fresh or frozen cranberries (about 2 cups)

1/3 cup sugar

2 strips orange zest (about 4" each)

Preparation

Step 1
In a medium saucepan, heat the oil over medium heat. Add the shallot and ginger and cook, stirring, until the shallots are tender and lightly browned, 3 to 4 minutes. Add the mustard seeds and cinnamon and cook, stirring frequently, until the seeds are toasted and start to pop, 2 to 3 minutes. Add the cranberries, sugar, orange zest, and 3/4 cup water and bring to a boil.
Step 2
Reduce the heat to low and simmer until the cranberries start to burst, 8 to 10 minutes. Let cool completely. Discard cinnamon stick and orange peel before serving.

Recipe notes

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