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Cranberry Sauce with Citrus and Mint

Square Roots | 11.19.19

Putting together the perfect Thanksgiving table is all about balancing flavors. Enter cranberry sauce: the magical condiment to brighten up your plate and bring some sweetness to the warm, deep flavors of Thanksgiving. Traditional cranberry sauce consists of fresh cranberries and sugar, but we’re upping the flavor with fresh mint and orange. Bonus, cranberry sauce stores well in the fridge, so you can make enough ahead of time to last until the leftovers are gone.

Cranberry Sauce with Citrus and Mint

  • 1 pack Square Roots mint

  • 1 12-ounce bag fresh (or frozen, thawed) cranberries, rinsed and picked through

  • 1/2 cups granulated sugar

  • 4 2-inch pieces of orange peel

Yield: 2 cups

  1. Reserve 1 cup of cranberries and pour remainder of bag into a saucepan.

  2. Stir in 1/2 cup of water, 1/2 cup of sugar, 4 whole sprigs of mint, and 4 2” orange peels, and bring to a simmer over medium heat.

  3. Cook, stirring regularly, until the majority of berries have burst, about 10 minutes.

  4. Add remaining cranberries, and cook 5 more minutes.

  5. Remove from heat, pull out mint sprigs, and let cool to room temp.

  6. Destem and finely chop remaining mint; stir into sauce. Store in fridge for up to 5 days. Return to room temp before serving.

Cranberry Sauce with Citrus and Mint

Next-Level Tips
  • If you’re looking for a little extra texture, top with chopped roasted nuts like pistachios, walnuts, or hazelnuts.

  • If you really wanna go crazy, throw a few different berries into the mix, such as blackberries or raspberries. Just make sure to up the other ingredients incrementally as well.

  • You can use any citrus—lemon, orange, and grapefruit work best. If you want to add more sugar, have at it, but we like to keep it on the tangier side.

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