Cranberry sauce. Â 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. Â 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? Â We all know the stuff.
Homemade, however – now that’s a different story. Â It’s more flavorful, vibrant, fresher and has a vastly better texture. Â 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. Â Simply place the cranberries, sugar, and water in a small saucepan and bring to a boil. Â Simmer for 10 minutes. Â Add the remaining ingredients and simmer for another 5 minutes. Â Add a few whole cranberries and simmer for another minute.
Let the sauce cool to room temperature and then store in the fridge. Â Will keep for at least a week.
Enjoy!
Cranberry Ginger Mustard Sauce
Ingredients
- 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
Instructions
- 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.
Nutrition
kevin threloff says
so..I have a question regarding the base cranberry sauce …I like the jellied cranberry sauce …does that work?? thanks
Kris says
I am going to try this recipe, but I am wondering now, how do you bring to a boil something with only 1 tablespoon of water (and a half cup of sugar)?
Im not confident this is going to work
Kimberly @ The Daring Gourmet says
Hi Kris, the cranberries will release a lot of liquid and the sugar likewise melts into liquid.
Michelle Goth says
I had to laugh, I’m not a fan of the cranberry sauce but it’s there on the table every year! This looks much better than the canned stuff!
Aly ~ Cooking In Stilettos says
I adore making cranberry sauce for the holidays (and all winter long). Love this recipe.
Amy says
My husband loves fancy flavored mustard! Pinning this one!
Lauren Kelly Nutrition says
Love these flavors! So creative!
Kelly @ Nosh and Nourish says
Love the addition of mustard!! I totally want to try this. And I’m like you… love it on all the things — especially sandwiches and things the days after Thanksgiving!