Cranberry Sauce with Mustard Seeds and Orange

asian mustard thanksgiving cranberry orange cinnamon

Sue Li

Makes 8 servings (yield about 2 cups)

Source

Ingredients

1 tablespoon extra-virgin olive oil

1 large shallot, chopped

1 tablespoon finely chopped peeled ginger

Kosher salt and freshly ground black pepper

1 tablespoon yellow mustard seeds

1 cinnamon stick

1 10-ounce bag fresh or frozen cranberries (about 2 cups)

1/3 cup sugar

2 strips orange zest (about 4" each)

Method

In a medium saucepan, heat the oil over medium heat. Add the shallot and ginger and cook, stirring, until the shallots are tender and lightly browned, 3 to 4 minutes. Add the mustard seeds and cinnamon and cook, stirring frequently, until the seeds are toasted and start to pop, 2 to 3 minutes. Add the cranberries, sugar, orange zest, and 3/4 cup water and bring to a boil.

Reduce the heat to low and simmer until the cranberries start to burst, 8 to 10 minutes. Let cool completely. Discard cinnamon stick and orange peel before serving.