Thanksgiving cranberry sauce is often a polarizing side at Thanksgiving.
It seems you are either in the “I love it” camp or “I do not care for it” camp. I was in the latter camp for many years until I discovered cranberry sauce options outside of the canned version that you can slice with a knife.
Point is, if you’ve never had cranberry sauce beyond the can, I urge you try the homemade version. It’s super simple to make and versatile, too.
Ginger Cranberry Sauce
- Author: by Deanna Segrave-Daly, RD
- Yield: 1 cup
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Add ginger to your homemade cranberry sauce to make it extra special.
- 12 ounce bag (about 3 cups) fresh cranberries
- 3/4 cup water
- 1/4 cup orange juice
- 2/3 cup honey
- 2 teaspoons minced fresh ginger
- 2 teaspoons orange zest
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- Rinse cranberries and add to medium pot. Add water and orange juice, bring to a boil.
- Reduce to a simmer, add in honey and ginger, mix well. Cook for 10 – 15 minutes – cranberry skins will start popping and the flesh will start to cook into a sauce.
- Remove from heat and let sit 5 minutes. Mix in orange zest.
If you want a smoother sauce, mash with a potato masher.
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If you aren’t into ginger, leave it out. Or add a cinnamon stick instead. Swap orange zest for lemon. Make it your own new Thanksgiving tradition. Or perhaps your new favorite sandwich spread.
Beyond the sauce, here are a few of Serena’s & my favorite cranberry recipes:
Holiday Cranberry Cake – A fairly healthy dessert when it comes to cake & holidays!
Festive Cranberry Whip – Another holiday recipe – a tradition in Serena’s family for generations.