Recipe by Damon Lee Fowler, featuring
Salt Table Cinnamon Sugar
The Salt Table’s Cinnamon Sugar melts into the cranberries better than using ground cinnamon by itself, for a clearer sauce and brighter cinnamon flavor. This makes a great condiment not only for the Thanksgiving Turkey, but for any roast pork, game (such as venison), or spooned into baked and split sweet potatoes. It’s even great slathered onto breakfast toast!
Makes about 2 cups
- 1 12-ounce package cranberries
- 1 cup minus 1 tablespoon raw (turbinado) sugar
- 1 tablespoon Salt Table Cinnamon Sugar
- Zest of half an orange, removed in 1-2 large pieces with a vegetable peeler
- 1 ounce (2 tablespoons) bourbon
HOW TO MAKE IT:
- Wash the berries well in cold water and drain in a colander. Put them into a stainless-steel or enamel-lined heavy-bottomed pot. Add half a cup of water, both sugars, and the pieces of zest. Stir well and bring it to a simmer over medium heat.
- Adjust the heat to a steady simmer and cook, stirring occasionally, until the berries “pop” and are tender and transparent, about 10-15 minutes. Turn off the heat and stir in the bourbon. Let it cool slightly, then remove and discard the orange zest and pour it into a clean pint jar or glass bowl. Allow to cool completely, cover tightly, and refrigerate until needed. Let it warm to room temperature before serving or gently reheat over low heat, stirring often, and serve warm.