Cranberry Ginger Mustard Sauce

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.

Enjoy!

Cranberry Ginger Mustard Sauce

Kimberly Killebrew

Get ready to impress your holiday guests with this delicious cranberry sauce!

Print Recipe

5 from 2 votes

Servings 10 Makes about 3/4 cup

Calories 82 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Calories: 82kcal | Carbohydrates: 17g | Fat: 1g | Sodium: 77mg | Potassium: 21mg | Sugar: 16g | Vitamin A: 10IU | Vitamin C: 2.6mg | Calcium: 6mg | Iron: 0.1mg

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