- ¼ cup (60ml) cognac
- 2 tsp (8g) ground cardamom
- 1 tsp (4g) Chinese five spice
- 1 pound (450g) frozen or fresh cranberries
- 1.5 cups (300g) granulated sugar
- 1 cup (240ml) champagne
- 1 cup (240ml) orange juice
Five Spice Cranberry Sauce
Joshua Weissman makes Thanksgiving sides so good you'll forget about the turkey.
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
6
people
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Ingredients
Directions
- Heat a medium saucepan over medium heat. Once the pan is hot, add the cognac, bring to a simmer and reduce by half. While the cognac is reducing, stir in the ground cardamom and five spice.
- Once the cognac is reduced, stir in the cranberries, sugar, champagne, and orange juice. Use a spatula to stir and combine everything in the pan. Bring the mixture to a boil, reduce to a simmer and cook for 10-15 minutes or until the cranberries begin to burst and the sauce has a jammy consistency.
- Transfer the mixture to a blender and blend on high speed until smooth. Pass the sauce through a fine mesh strainer into a bowl. Cover the sauce with plastic wrap directly on the surface to prevent it from forming a skin and let cool to room temperature. Serve now or hold in the fridge until ready to serve.
