This simple cranberry sauce is sweet-tart and completely addictive, thanks to the tangy rice vinegar and brown sugar.
Slideshow: More Cranberry Recipes
2 tablespoons canola oil
1 large shallot, minced
1 garlic clove, minced
1 teaspoon ground fennel
1 pound fresh cranberries
1 cup packed light brown sugar
1/4 cup unseasoned rice vinegar
2 tablespoons whole-grain mustard
2 teaspoons Dijon mustard
How to Make It
In a medium saucepan, heat the oil. Add the shallot, garlic and fennel and cook over moderate heat, stirring, until softened, 3 minutes. Add 1/3 cup of water, the cranberries, sugar, vinegar and mustards and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are coated in a thick sauce, about 7 minutes. Season with salt and pepper. Scrape into a bowl and let cool; serve.
The conserva can be refrigerated for up to 2 weeks.
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