Cranberry sauce is a necessity on most tables at Thanksgiving. This year ditch the canned sauce in favor of this flavorful, thick Smoked Cranberry Sauce. Chef Andy Nguyen shares his easy and delicious recipe that will level up your turkey experience:

Items Needed:

Half Size High Heat H-Pan

Ingredients:

1-1/4 cup sugar (more or less depending how sweet or not sweet you like) 

4 oranges, zested & juiced 

1/2 cup apple sauce 

1 cup cranberry juice 

½ cup water 

2 to 3 apples, peeled and diced (you can sub pears too) 

2 pounds cranberries, fresh 

1 cinnamon stick 

2 to 3 cloves 

1 star anise 

2 to 3 pods of cardamom 

Directions:

1. Place all ingredients into a Cambro High Heat H-Pan and mix thoroughly.
2. Cook at 300°F in your smoker or oven for 1 and 1/2 to 2 hours, or until mixture is reduced down and has a chutney like texture.
3. Serve warm or chill overnight! 

Note: You can also do this on the stove top. 

BONUS: Got leftovers?

Andy loves using leftover cranberry sauce on a cheese plate or turning it into a salad dressing for a harvest salad with pears, beets and walnuts.

Ingredients:

1 cup cranberry sauce 

1/2 cup red wine vinegar 

1/2 cup rice wine vinegar 

1/2 Tbsp Dijon mustard 

1/2 cup olive oil, more or less depending on your desired texture 

Salt & Pepper to taste

ABOUT THE AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL CONTENT MANAGER AT CAMBRO.