Cranberry sauce is my absolute favorite Thanksgiving side dish. I love slathering my turkey and mashed potatoes in it. There are so many recipes for cranberry sauce out there, and they’re all pretty similar – I mean ‘cmon… there’s only so many ways to make cranberry sauce, but I like to jazz mine up a little bit with some fresh grated ginger root, orange zest, cinnamon and cloves. Feel free to use ground ginger if you don’t have ginger root.
It’s so much tastier to make your own instead of using the canned stuff, and you avoid some preservatives in the process. I always make this a day ahead of time but you can make it the morning of, just make sure it has time to cool so it firms up a little bit. You will be sure to please your guests with this delicious treat!
This recipe makes more than enough, so be sure to save your leftovers to use in another recipe I’ll be bringing later on this week!
- 3 12 oz. bags of fresh cranberries, divided
- 1½ cups orange juice (I used 3 oranges to squeeze fresh juice)
- ½ cup water
- 3 tbsp honey
- 1 Tbsp lemon juice (1/2 squeezed lemon)
- 1 tsp fresh grated ginger root
- 1 tsp cinnamon
- ½ tsp cloves
- zest of 1 orange
- Put 2 of the bags of cranberries, orange juice, water, honey, lemon juice and fresh grated ginger in a sauce pan and bring to a boil. Stir consistently until the cranberries start to pop (10 -15 minutes).
- Reduce the heat to medium, keeping the sauce at a simmer.
- Once most of the cranberries are popped, add in the remaining bag of cranberries, zest of one orange, cinnamon and cloves.
- Simmer for about 5 more minutes.
- Remove from heat and cool. Once completely cooled, transfer to a glass dish and serve or refrigerate for up to a day ahead of time.