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 Cranberry Ginger Mustard Sauce that 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.
This sauce is crazy easy 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.
Cranberry Ginger Mustard Sauce
- Base Cranberry Sauce:
- 6 ounces fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon water
- Additional Ingredients:
- ¼ c 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 or rosemary
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon sea salt
- To make the base cranberry sauce, 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.