Cranberry Sauce with Mustard Seeds and Orange

Name: Cranberry Sauce with Mustard Seeds and Orange
Yield: 4 servings
Ingredients: 1 1 tablespoon extra-virgin olive oil; 1 1 large shallot, chopped; 1 1 tablespoon finely chopped peeled ginger; 1 Kosher salt and freshly ground black pepper; 1 1 tablespoon yellow mustard seeds; 1 1 cinnamon stick; 1 1 10-ounce bag fresh or frozen cranberries (about 2 cups); 1 1/3 cup sugar; 1 2 strips orange zest (about 4" each)

From the kitchen of Carly

Tart cranberries meet toasted mustard seeds and warm spice in this sophisticated condiment. Shallots and fresh ginger add depth, while orange zest brightens the whole thing. Skip the canned stuff and make this instead.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon extra-virgin olive oil
11 large shallot, chopped
11 tablespoon finely chopped peeled ginger
1Kosher salt and freshly ground black pepper
11 tablespoon yellow mustard seeds
11 cinnamon stick
11 10-ounce bag fresh or frozen cranberries (about 2 cups)
11/3 cup sugar
12 strips orange zest (about 4" each)

Instructions

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.