Spiced Cranberry Sauce is one of those "must-have" side dishes on the Thanksgiving or Christmas dinner table. You'll love this seasoned cranberry dish with cinnamon, cloves, allspice, ginger and a hint of orange!
Serve with Southern Cornbread Dressing, smoked turkey, ham or beef and adds a bit of texture and flavor to the usual holiday menu!
You'll love this recipe!
- All-natural - homemade cranberry relish recipe uses fresh cranberries and has hints warm spices and a dash of sugar and orange juice.
- Not tart - sugar, cinnamon, clove, ginger, nutmeg and allspice combat the natural bitterness of the berry, and the orange adds a nice touch of citrus!
- Quick and easy - ready in about 15-minutes!
This Thanksgiving or Christmas side dish is so much better than canned or jellied cranberry sauce and it takes only a few minutes to prepare! It also tastes great on a leftover turkey sandwich!
Feel free to adjust the spice amounts in this recipe to your liking; however, I strongly urge you, do not omit the ground ginger. It really adds a nice spin to the dish and makes it even more scrumptious!
Here's what you'll need:
Bag of fresh cranberries, sugar, orange juice, ground spices: allspice, ginger, cinnamon, cloves and nutmeg
How to make it:
- Rinse cranberries and place in large saucepan
- Add water, sugar; bring to boil
- After cranberries begin to pop and thicken, add remaining ingredients
- Cover and refrigerate
When you're cooking the cranberries, bring them to a boil, then lower the heat a bit and cook them until they're thick and all the water has been absorbed.
Luckily, this can be made in advance! Just one less thing to prepare on a busy holiday! Simply place it in a covered container and refrigerate for up to 5 days.
If you make this recipe, please leave a comment below! I love to hear from you!
Spiced Cranberry Sauce
- 12 ounces cranberries (3 cups)
- 1 cup water
- ½ cup sugar
- ⅓ cup orange juice fresh (about 1 ½ navel oranges)
- ¼ teaspoon ground ginger dried, not fresh
- 1 teaspoon ground cinnamon dried
- 1 teaspoon ground cloves dried
- ½ teaspoon ground nutmeg dried
- ½ teaspoon ground allspice dried
- pinch of salt
- Mix spices in a small bowl and set aside
- 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)-about 10 minutes
- 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
- Make in advance and cover