If you are not a fan of the typical sweet cranberry sauce, give this one a try. You'll find yourself making it throughout the year.
/ 15 ml olive oil
finely chopped (about 1 cup / 250 ml)
/ 15 ml cinnamon
/ 7.5 ml ginger
/ 2.5 ml ground coriander
/ 1.25 ml cloves
/ 1.25 ml pepper
/ 5 ml salt
/ 750 ml fresh or frozen cranberries
about 1 lb / 454 g
/ 250 ml apple cider vinegar
/ 500 ml brown sugar
Heat a medium-sized saucepan over medium-low heat. When the pan is hot, add oil and swirl to coat the pan. Cook onions in oil for 2-3 minutes. If they start to brown, turn down the heat to low.
When onions have softened slightly, add garlic, and continue cooking for 1-2 minutes.
Add cinnamon, ginger, coriander, cloves, pepper and salt and cook for approproximately 1 minute, stirring to keep spices from burning.
Add cranberries and coat with onion mixture, then add cider vinegar.
Bring to a simmer and cook until berries have begun to pop - about 10 minutes.
Add brown sugar and simmer for 20-25 minutes.
Let cool and serve.
Store leftover sauce in the fridge for up to two weeks, or freeze.