This simple cranberry sauce features brown sugar and rice vinegar for a sweet-tart flavor. Its equally delicious served alongside roast turkey with the big meal or slathered on leftover turkey sandwiches.
2 tablespoons canola oil
1 large shallot, minced
1 garlic clove, minced
1 teaspoon ground fennel
1 pound fresh cranberries
1 cup packed light brown sugar
1/4 cup unseasoned rice vinegar
2 tablespoons whole-grain mustard
2 teaspoons Dijon mustard
Kosher salt
Black pepper
In a medium saucepan, heat the oil. Add the shallot, garlic, and fennel; cook over moderate heat, stirring, until softened, 3 minutes. Add 1/3 cup of water, the cranberries, sugar, vinegar, and mustards; bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are coated in a thick sauce, about 7 minutes. Season with salt and pepper. Transfer to a bowl and let cool; serve.
