Ginger Cranberry Sauce
This post may contain affiliate links. See my disclosure policy.
This Ginger Cranberry Sauce recipe has hints of Dijon mustard and thyme and is a delicious twist on a classic!
Cranberry sauce. Whether you love it or hate it, Thanksgiving and Christmas simply aren’t the same without it. As a kid and teenager I used to avoid the stuff. You know, that thick gelatinous stuff that retains the shape of the can after it’s unceremoniously dumped onto a serving dish with its infamous suction sound? We all know the stuff.
Homemade, however – now that’s a different story. It’s more flavorful, vibrant, fresher and has a vastly better texture. Plus you can customize is it with dozens of different flavor combinations. Today we’re making a Ginger Cranberry Sauce that all of your cranberry sauce-loving family and friends are sure to enjoy!
This savory cranberry sauce and can be used with a variety of savory dishes. Use it as a sauce or glaze for your turkey, chicken, pork and beef. Add it to your favorite bbq sauce for a tasty seasonal twist. Use it as a spread on your favorite cold cut sandwiches or to your grilled cheese sandwiches. Add it turkey, chicken or ham wraps. Add it to your slow-cooking pork for delicious seasonal pulled pork sandwiches. Let your imagination run free.
Ginger Cranberry Sauce Recipe
This sauce is super easy and quick to make. Simply place the cranberries, sugar, and water in a small saucepan and bring to a boil. Simmer for 10 minutes. Add the remaining ingredients and simmer for another 5 minutes. Add a few whole cranberries and simmer for another minute.
Let the sauce cool to room temperature and then store in the fridge. Will keep for at least a week.
Enjoy!
For more delicious homemade sauces be sure to try my:
- Bearnaise Sauce
- French Remoulade
- Romesco Sauce
- Hollandaise Sauce
- Tartar Sauce
- Teriyaki Sauce
- Sweet Chili Sauce
- Sweet and Sour Sauce
- Hoisin Sauce
- Black Bean Sauce
- Big Mac Sauce
- Yum Yum Sauce
- Tahini
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Ginger Cranberry Sauce
Ingredients
- 6 ounces fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon water
- 1/4 cup Brown Sugar
- 1 Tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon finely chopped shallots
- 1/2 teaspoon chopped fresh thyme , or 1/8 teaspoon dried (can also use rosemary)
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon sea salt
Instructions
- Place the first four ingredients in a small saucepan and bring to a boil. Simmer for about 10 minutes or until soft and thickened. Add all remaining ingredients and simmer for another 5 minutes. Add a few more whole cranberries and simmer for another minute. Let the sauce cool to room temperature and then store in the fridge. Will keep for at least a week.This makes about 3/4 cup.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
G’Day Kimberly I used your CRanbery sauce receipt as an inspiration to go with a smoke trout I did a few days ago. looking at the receipt being a Diabetic I said to much sugar. I was using dried Cranberries as fresh are impossible to get. They concentrate the sugar anyway. I stewed the Cranberies till I got a thick sauce. followed the rest of your instructions but left out the both lots of sugar all together.
Comment! we felt if we had used the sugar it would have overpowered the Trout all together. Salmon would have been similar. We felt it needed more tang, maybe more vinegar. the sauce can’t over power the smoked trout or Salmon. I am in Australia. we don’t use as much sugar as is used in the US. Thanks I will work on the combination.