Baltic Cranberry Sauce

Cranberries. Right now. It’s their time to shine.

Latvians know what’s up when it comes to the cranberry. They eat it whipped in clouds of pudding, layered with breads, and beyond.

Today, however, is about a mountain of sugar. A squiggle of orange zest.

A few minutes on the stove and you’re done.

It’s really that simple.

Here’s what I did:

4 cups cranberries
1 cup water
1 cup sugar, extra to taste
2 tsp strips of orange zest.

Quickly look through your cranberries as you put them in the pot – weed out any squishy, yucky ones. Add all the other ingredients to pot. Bring to a simmer and cook 10-15 minutes. Taste and add more sugar if desired. Refrigerate until cold. Don’t be scared of the popping. It’s just the cranberries saying hello.

You can add cinnamon sticks, fresh ginger, or whatever suits you to fancy it up.

And then, to eat it, dress up in a pretty bowl and spoon the sweet tart goodness all over a thick pork chop, Latvian-style. Eat your meal under a blue, blue sky in front of  a butter yellow palace.

Rundāle Palace in Pilsrundāle, Latvia. Photo by Tiago Fioreze.

What a dream…

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Latvians know what's up when it comes to the cranberry. They eat it whipped in clouds of pudding, layered with breads, and beyond.Baltic Cranberry Sauce
Ingredients
Instructions
  1. Quickly look through your cranberries as you put them in the pot - weed out any squishy, yucky ones. Add all the other ingredients to pot. Bring to a simmer and cook 10-15 minutes.
  2. Taste and add more sugar if desired.
  3. Refrigerate until cold.
Recipe Notes

You can add cinnamon sticks, fresh ginger, or whatever suits you to fancy it up.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

11 Comments

  1. Collette says

    i do not care for cranberries, but smearing that concoction on pork chops is something I would try. just make a smaller batch. Tastes change all the time so maybe I would like this, lol.

    • Sasha Martin says

      And if you have trouble with the texture, just run through a sieve to get the skins out. :)

    • Sasha Martin says

      Jorun – thanks for this information! All the cookbooks I read called for cranberries and made no mention of lingonberries (or, as I learned from your link, a.k.a. mountain cranberries). I love lingonberries and I’d love to try it with them if I can ever get my hands on some.

  2. I use a similar recipe for my holiday cranberry sauce. I add a shot of Triple Sec and a cup or two as needed of orange juice instead of water. I usually put it in the oven until the cranberries pop, but will probably cook it on the stove top next time. Do you think this would freeze well or stay fresh in a sealed jar?

    • Sasha Martin says

      I think it would stay fresh in a sealed, sterile jar for quite some time. It is essentially preserves with natural pectin…. Freezing is unnecessary, I think.

  3. Sasha,
    I love your website! Such a unique project, and amazing photography. I am going to subscribe to the RSS Feed, and tell others about this. Enjoyed meeting you at the blogger meet-up last week.
    Katie

    • Sasha Martin says

      Thank you Katie! I enjoyed meeting you as well and appreciate your interest and desire to spread the word – the more people we can get to eat with peace in mind, the better.

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  6. Caroline says

    I just made this recipe for the third year in a row. Love how easy it is, love that I can incorporate a mini global table adventure into my go-to fall/holiday recipes. <3

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