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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 Time
5
minutes
mins
Cook Time
15
minutes
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.