Spiced Cranberry Sauce
Cranberry sauce is one of those “must-have” side dishes required on Thanksgiving or Christmas. I guess that’s because it pairs well with smoked turkey, ham or beef. Unfortunately, it’s often too tart, or that “gel-stuff” straight out of a can. Come to think of it, it’s not actually a sauce, per se, but more of a relish. But everyone calls it Cranberry Sauce… so there ya’ have it!
This recipe provides a hint of warm spices and a dash of sugar and orange juice–just enough to counter the tart berry. Feel free to adjust the spice amounts in this recipe, however, I strongly urge you to not omit the ground ginger. It really adds a nice spin to the dish and makes the sauce taste scrumptious!
When you’re cooking the cranberries, be sure to cook them until they thicken and all the water has been absorbed.
Can I Make Spiced Cranberry Sauce in Advance?
Yes! Just place it in a covered container and refrigerate. It should last up to three days, if not more, but I rarely keep food older than three days.
Can Diabetics Eat Cranberry Sauce?
Well, I’m not a doctor, nutritionist or dietitian but, cranberries are naturally low in sugar. However, since this recipe calls for added sugar, so you might consider using a lesser amount of stevia or other plant-based alternative like monk fruit.
I Make Cranberry Sauce Every Year and Nobody Eats It
Trust me on this one…use this recipe and you’ll be having a cranberry conversation at your next holiday gathering!
If you’re curious about the cranberry, read 10 interesting facts about cranberries.
Savory and tangy cranberry sauce with a hint of seasonings and orange.
- 1 12 oz. pkg. cranberries
- 1 cup water
- 1/2 cup sugar
- 1/3 cup orange juice fresh (about 1 1/2 navel oranges)
- 1/4 teaspoon ground ginger dried, not fresh
- 1 teaspoon ground cinnamon dried
- 1 teaspoon ground cloves dried
- 1/2 teaspoon ground nutmeg dried
- 1/2 teaspoon ground allspice dried
- pinch of salt
Pour cranberries into medium saucepan; add water and sugar; bring to boil; stirring occasionally
Allow cranberries to "pop"; cook until the mixture begins to thicken
Add orange juice, spices and salt; combine well
Place in a small bowl, cover and refrigerate for at least 30 minutes
Garnish with orange zest or chopped pecans
- Cranberry sauce can be made in advance; just make sure it's covered and refrigerated until it's served