Minted Cranberry Sauce

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WHAT'S SPECIAL

This delightfully pretty and easy-peasy cranberry sauce gets its unique flavor from steeped mint and citrus zest, which add a kiss of brightness to roasted poultry or meat.

 

This delightfully pretty cranberry sauce adds a welcome kiss of brightness to roasted turkey, chicken, ham or lamb. It comes together in about 20 minutes, requires just a handful of ingredients, and may be made a day ahead. I love to serve it in either our family’s vintage pink glass bowl for a special celebration, but also find it charming served straight from a jar at the table. It also makes a great addition to sandwiches, as a condiment on a cheeseboard, or on top of a good piece of bread smeared with warm goat cheese. Enjoy!

Minted Cranberry Sauce

This delightfully pretty and easy-peasy cranberry sauce gets its unique flavor from steeped mint and citrus zest, which add a kiss of brightness to roasted poultry and meat.
Prep Time5 mins
Cook Time15 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: condiment, cranberry, cranberrysauce, lemonzest, minted, orangezest, thanksgiving
Servings: 8

Equipment

  • citrus grater/zester
  • mesh strainer or teapot with strainer
  • wide saucepan with lid

Ingredients

  • 4 cups fresh cranberries 1 lb bag
  • 1/3 cup mint leaves
  • 1/2 cup sugar
  • 1/3 cup boiling water
  • 2/3 cup cold water
  • 2 tbsp finely grated lemon and/or orange zest

Instructions

  • Place mint leaves in a small bowl and pour over the boiling water. Let steep.
  • Meanwhile, rinse cranberries, discarding any soft ones.
  • Combine the cold water and sugar in a saucepan and bring to a boil, stirring until fully dissolved.
  • Add the cranberries and lemon and/or orange zest to the pan and return to a boil.
  • Lower to a simmer, partially cover, and cook about 10 minutes, until most of the cranberries have burst. Give it a good stir.
  • Strain the mint leaves, reserving about 1/4 cup of the minted water.
  • Pour the minted water into the cranberries, stirring again to blend well, and cook a minute or so more.
  • Remove the saucepan from the heat and let cool before either serving, or cover and refrigerate, bringing to room temperature before serving.

Notes

Also delicious on a sandwich, as a condiment on a cheeseboard, or on top of a slab of good bread smeared with warm goat cheese.

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© Kirsten Lara Getchell 2020. All rights reserved.
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