We love variations on traditional holiday recipes. It is so much fun to bring a new version of an old favorite to your Thanksgiving meal! This cranberry sauce is not too sweet, but the honey adds a depth that is really special. The ginger and orange peel add zing to the cinnamon, nutmeg and clove; and the bay leaf and pinch of salt add depth.
Delicious with roast turkey or pork, or as an addition to a holiday cheese platter.
Hawaiian Honey-and-Spice Cranberry Sauce
(Adapted from Bon Appetit)
- 1 12-ounce bag cranberries
- 1/2 cup Royal Hawaiian Organic Lehua Honey
- 1/4 cup water
- 3 cinnamon sticks, broken in half
- Grated peel of half an orange (preferably organic)
- Juice of one orange
- 5 slices of candied ginger, chopped
- 1/8 teaspoon nutmeg
- 6 whole cloves
- 1 bay leaf
- Pinch of salt
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat. Simmer until berries burst and sauce thickens, stirring occasionally, about 20 minutes. Remove cinnamon sticks, cloves and bay leaf. Refrigerate sauce until cold. (Can be made 3 days ahead. Cover and keep refrigerated.)