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Cranberry Ginger Mustard Sauce

Get ready to impress your holiday guests with this delicious cranberry sauce!
Servings: 10 Makes about 3/4 cup
Calories: 82kcal
Author: Kimberly Killebrew


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