Poached Cranberries
Try these plump and juicy poached cranberries instead of stewed, jelly, or compote for Thanksgiving! They’re also perfect for pairing with really anything — salad, cheese boards, ham, turkey, the roasted squash, yogurt, cake, cheesecake — you won't be disappointed. The sweet, salty, savory (umami), bitter, and sour combo works.
Ingredients
12 ounce cranberries
2 cups sugar, 400 grams
2 cups water, 480 grams
2 small star anise
1 medium cinnamon stick
1 medium vanilla bean, or use 1 tsp vanilla extract
1 medium lemon, juice and rind
1 medium orange, juice and rind
1 pinch cardamom, or 3 pods
1 slice fresh ginger, about 1 TBSP
1 pinch salt
Preparation
1. Place sugar, water, spices, juices and zest in a medium sauce pot and stir to combine.
2. Add cranberries and place over medium high heat.
3. Heat just until a few cranberries begin to pop, about 3 - 5 minutes. The temperature on a candy thermometer should read about 200F and cranberries should be mostly intact.
4. Remove from heat and, using a slotted spoon, remove cranberries from syrup to a baking sheet lined with parchment or a non-stick baking mat so they can cool.
5. Return syrup in pot to stove over medium high heat and bring to a simmer. Simmer until reduced in half, about 10 - 15 minutes. Cool syrup to room temperature and then add back cranberries. Store in syrup for at least a few hours or overnight before using.
6. Poached cranberries will stay good refrigerated for up to 1 month. Use on all your delicious holiday feasts.
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