I’m thrilled to share my beloved cranberry sauce recipe, just in time for Thanksgiving! This tangy and sweet sauce is a staple on my holiday table, adding a burst of flavour that perfectly complements the turkey and other dishes.
- 12 ounces fresh cranberries
- 1 cup maple syrup
- 1/2 cup orange juice
- 1 orange, zested
- 1 ceylon cinnamon stick
- 1/4 teaspoon ground cardamom
- ½ teaspoon salt
- In a medium saucepan, combine cranberries, maple syrup, orange juice, orange zest, cinnamon stick, cardamom, and salt.
- Cook over medium heat, stirring occasionally, until the cranberries burst, and the sauce thickens (about 10-15 minutes).
- Remove the saucepan from heat and let it cool to room temperature.
- Remove the cinnamon stick and transfer the sauce to a serving bowl.
- Refrigerate for at least 2 hours before serving to allow the flavours to meld.
Enjoy this delightful cranberry sauce as a perfect accompaniment to your Thanksgiving feast!
With 15+ years of experience, Chef Imrun Texeira has worked in some of the world’s best and most influential restaurants, including 3 Michelin Starred Noma in Copenhagen. Most recently Imrun received the 2023 Leader Award of Excellence from Restaurants Canada. This award recognizes that in the development and progression of his career, he has set a new standard of excellence for his leadership, creativity, and ambition.
He has also been named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada and as a rising talent in North America by The Art of Plating.
Imrun was a semi-finalist on the Food Network’s Top Chef Canada Season 8 and a finalist on the Food Network’s Chopped Canada Season 3. Chef Texeira was also nominated for the Premier’s Awards: Most Successful Recent Graduate in 2016, which celebrates Ontario’s outstanding college graduates.
Chef Imrun is inspired by the flavours of his South Asian and East African roots. He showcases seasonal Canadian produce and meticulously sources spices to create his interpretation of New Canadian Cuisine.
Texeira continues to contribute to the Canadian food scene by advocating for better work conditions and mental health support for those in hospitality as an Ambassador for The Burnt Chef Project. He also shares his love and knowledge of food by working with kids of all ages and teaching them about Hospitality & Tourism Pathways.