Five Spice Cranberry Sauce
Joshua Weissman makes Thanksgiving sides so good you'll forget about the turkey.
Joshua Weissman•
Aug 22, 2025
Ingredients (7)
Directions
Heat a medium saucepan over medium heat. Once the pan is hot, add the cognac (¼ cup), bring to a simmer and reduce by half. While the cognac is reducing, stir in the ground cardamom (2 tsp) and five spice (1 tsp).
Once the cognac is reduced, stir in the cranberries (1 lb), sugar (1 ½ cups), champagne (1 cup), and orange juice (1 cup). Use a spatula to stir and combine everything in the pan. Bring the mixture to a boil, reduce to a simmer and cook for 10-15 minutes or until the cranberries begin to burst and the sauce has a jammy consistency.
Transfer the mixture to a blender and blend on high speed until smooth. Pass the sauce through a fine mesh strainer into a bowl. Cover the sauce with plastic wrap directly on the surface to prevent it from forming a skin and let cool to room temperature. Serve now or hold in the fridge until ready to serve.
