Pictured on Gluten-free Cinnamon Amaranth Biscuits
This probably isn’t the cranberry sauce of your childhood. If you’re looking for a traditional American cranberry sauce with lots of sugar to cover the tangy bite of fresh cranberries, this is not the recipe for your holiday meal. This recipe is designed to excite your taste-buds and challenge your concept of what a cranberry sauce should taste like. And while it doesn’t contain any refined sugar, the cinnamon, dates and brown rice syrup ensure it is still delightfully sweet. Thanks to aged balsamic vinegar, fresh orange juice, and medjool dates, I can honestly say I’ve never tasted a cranberry sauce with so many tiers of flavors. If you give it a try I suggest you have some biscuits waiting so you can start devouring this amazing sauce right away. Let it chill in the refrigerator overnight and it’s practically like jam. It’s incredible with a sharp white cheddar cheese. If ever there was a reason to stock up on fresh cranberries, this is it.
Cinnamon-Orange Cranberry Sauce with Medjool Dates
cooks in 30 minutes
For approximately 2 cups sauce:
12 oz fresh or frozen cranberries (1 bag, rinsed in cold water if frozen)
¼ cup + 2 T. water
½ cup + 2 T. brown rice syrup
1 strip orange zest (use a peeler for one long strip)
½ cup fresh orange juice
½ T. aged balsamic vinegar (I used a 12 year barrel aged vinegar from Spicewood Food Company)
1 cinnamon stick
½ cup medjool dates, pitted, chopped (4 large dates)
1/8 t. ground cinnamon
In a heavy bottomed saucepan, combine water, brown rice syrup, orange zest, orange juice, vinegar and cinnamon stick. Over medium heat, cook 3 minutes. Add ½ of the cranberries and half of the dates; cook 7 minutes, or until cranberries begin to pop, stirring occasionally. Add remaining cranberries and dates and cook additional 7 minutes, stirring occasionally.
Using a slotted spoon, remove cranberries from the pot and place aside in a small bowl. Return pot with cooking liquid to the heat so it can reduce and thicken, adding ground cinnamon and making sure the cinnamon stick is still in the liquid (orange zest should be removed). Simmer over medium heat 12-15 minutes, stirring occasionally.
Return cranberries to the sauce, stir and allow to cool to room temperature. The sauce will thicken further as it cools. Can be made ahead and stored in the refrigerator for 3 days.
For approximately 4 cups sauce:
24 oz fresh or frozen cranberries (2 bags, rinsed in cold water if frozen)
¾ cup water
1 ¼ cup brown rice syrup
2 strips orange zest (use a peeler for one long strip)
1 cup fresh orange juice
1 T. aged balsamic vinegar (I used a 12 year barrel aged vinegar from Spicewood Food Company)
1 cinnamon stick
1 cup medjool dates, pitted, chopped (8 large dates)
¼ t. ground cinnamon
Inspired by a recipe from Gourmet magazine entitled Cranberry Sauce with Dates and Orange