Small plate MOROCCAN-STYLE CRANBERRY SAUCE

[rickbern]

I've been making this every year for a while, figured it's easiest to just post it here rather than digging through my emails every year

MOROCCAN-STYLE CRANBERRY SAUCE

Ingredients:

• around 3 cups fresh cranberries
• 1 whole preserved lemon slice, rinsed off and chopped into small pieces (1 slice meaning one quarter of the lemon)
• 1/4 teaspoon preserved lemon juice/brine from jar
• 1/2 cup water
• 1/8 teaspoon cumin seeds, ground*
• 1/8 teaspoon ground cardamom
• 1/2 – 3/4 cup sugar (depending on taste)

Directions:

1. Combine 2 cups of the cranberries in a saucepan with the 1/2 cup water. Cover, and cook until all of the cranberries pop open & it’s bubbling. Remove from heat & mash with a wooden spoon to get it to a sauce-y texture.
2. Add the rest of the berries, 1/2 cup sugar, the preserved lemon & the brine. Cook until heated & the whole cranberries are softening & beginning to pop. Remove from heat.
3. Add the ground cardamom & cumin. Taste. Add the remaining 1/4 cup sugar & cook on low until dissolved- if needed.
4. Add more cumin or cardamom to taste (also if needed).
5. Place in clean jar(s) and let cool. Refrigerate or serve immediately.

 

[rickbern]

Bumping this up to the top. ‘‘Tis the season!

 

[Bill13]

Making this tonight. Finding the lemons was not easy.

 

[rickbern]

Making this tonight. Finding the lemons was not easy.

Enjoy!

Much easier to make your own lemons. They take about three weeks to develop, but then they last forever. I usually use Meyer lemons which are in season now

https://www.seriouseats.com/how-to-make-preserved-lemons

 

[Bill13]

Agreed, both my adult children had a good time asking why I had not already made my own. Added to my to do list, my daughter is taking the remaining lemons. She lived in Morocco for a summer so she is very happy to have them for her tagine recipes.