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