Spiced Cranberry Sauce

5 from 15 votes

Cranberry sauce with fresh or frozen cranberries and warm spices. Not tart or bitter.

Prep Time0

Cook Time20

Total Time20

Course: Sauces, Side Dish

Cuisine: American

Servings: cups

Calories: 489kcal

Mix spices in a small bowl and set aside
¼ teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice
Rinse cranberries and put in a medium saucepan on medium heat;add water and sugar; bring to boil; stirring occasionally (Allow cranberries to "pop"; cook until the mixture begins to thicken)-about 10 minutes
12 ounce pkg. cranberries, 1 cup water, 1 cup sugar
Continue to cook on low for about 10 minutes until the mixture begins to thicken; use the back of a wooden spoon to mash any whole cranberries
Remove from heat and allow to cool for a few minutes; add orange juice, spices and salt; combine well
⅓ cup orange juice, pinch of salt
Place in a bowl; place plastic wrap directly on the surface of the cranberry sauce and refrigerate for at least 30-minutes.
When ready to serve, drain off any liquid, stir well, place in pretty serving bowl

Cranberry sauce thickens upon refrigeration; if your sauce is too thick, stir in a little warm water or warm orange juice to loosen it

Garnish with orange zest or chopped pecans; serve slightly chilled or room temperature
orange zest for garnish

Make in advance and store in refrigerator for up to 3-5 days
When cooking the cranberries, leave a few whole so your sauce will have a nice texture.
If it's too thick, add more water or orange juice
If it's too thin, add more sugar and/or a cornstarch slurry: mix together 1 cup cool water and 1 tablespoon of cornstarch; add to sauce and cook until sauce thickens