Citrus Ginger Cranberry Sauce

Please, oh please don’t serve canned cranberry sauce, um jelly mold?, this Thanksgiving. In just 15 minutes, you can make a batch of cranberry sauce you’ll actually want to eat, and then keep eating. I mean if you really think about it, cranberry sauce is just a tart jam, pairing perfectly with the many flavors of Thanksgiving. I don’t eat turkey, but I love cranberry sauce especially when homemade and infused with plenty of fresh citrus.

So don’t procrastinate any longer, impress with this super simple and delicious cranberry sauce, seriously it’s a game changer, and can be made now! And if you’re not hosting, still make it, you’ll want it for the leftovers you bring home, or maybe morning toast. 

Last year, I worked on getting this recipe just right, using it as the inspiration and main ingredient in these double cranberry chocolate chip cookies I made for the Great Food Blogger Cookie Swap. They really are one of Thanksgiving’s iconic flavors baked into a cookie, all because of this sauce. 

I love the taste of orange in my cranberry sauce, and there’s plenty in this one, with the juice and zest of both oranges and clementines, as well as Cointreau, an orange liqueur. What really balances the citrus and tart cranberry flavors, are fresh ginger along with sweet brown sugar and cinnamon. Don’t be scared by the ingredients, it really is a simple recipe, just place into a pot and boil, but it really is these distinct flavors that make this cranberry sauce so special. 

Bright red cranberries, and lively oranges, the colors just scream fall! What are you waiting for, make a batch of this cranberry sauce while you wash those dishes in the sink. Then jar it tightly until Thursday. 

If you’re a guest, do one even better and bring a special jar for your host, or each family attending, if you’re really feeling ambitious. It is about giving after all!

Oh, you don’t serve your cranberry sauce in your mother’s fine china, it’s alright it’s one special day. Maybe, just don’t place your gold rimmed plates near any children, or clumsy adults, better yet, just serve everyone from your fancy China yourself, just in case. 

But seriously, remember what Thanksgiving is really about, and keep things simple. Use ingredients and flavors you know, and you’ll be sure serve up a delicious affair. Plus, who needs all the stress when you’ve got loved ones and food to enjoy and be grateful for. 

Happy Thanksgiving prepping!

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Citrus Ginger Cranberry Sauce

Ingredients {Makes about 2 cups}

3/4 cups – Citrus Juice  {Use a blend of oranges & clementines – blood oranges, mandarins or tangerines all work great}

12 ounces – Fresh Cranberries

1/4 cup – Cointreau Liqueur 

3/4 cup – Brown Sugar

Finely Grated Orange Zest {from half an orange}

1 teaspoon – Fresh Ginger {finely grated}

1 teaspoon –  Ground Ginger

1 Cinnamon Stick {split in half}

Recipe

In a medium saucepan, combine the citrus juice, cointreau and brown sugar. Cook, over medium heat, until the sugar dissolves, about 1 to 2 minutes.

Add the cranberries, orange zest, grated and ground ginger and cinnamon stick and bring to a boil. Reduce heat and cook, stirring occasionally, until the liquid has evaporated {about 10 to 15 minutes}. Allow to cool slightly. Remove the cinnamon stick, and blend with an immersion blender until smooth. Allow the cranberry sauce to cool completely, then transfer to and air tight container or jar, and refrigerate.