Cranberry sauce is an integral part of Thanksgiving Dinner for me. The acidity really brightens up an overall brown and beige meal and that tartness and zing cut through all the richness. I’ve not met a single cranberry sauce I don’t like (yes, even the kind from the can that keeps its shape) but my favorite version adds notes of lime, fresh ginger, and candied ginger. I’ve been making this recipe for years (and it even showed up in my OG food blog a lifetime ago).
Ingredients
- 12 ounces fresh or frozen cranberries (if using frozen, thoroughly defrost)
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 1 tablespoon freshly grated ginger
- 1 cinnamon stick
- A pinch of salt
- 2 large limes, zested and juiced
- 1/4 cup candied ginger, diced small
Instructions
Bring cranberries, sugar, and water to a boil in a medium saucepan, stirring occasionally. Once mixture has come to a boil, reduce heat to medium, stir in freshly grated ginger, cinnamon, salt, and zest. Continue cooking for 10-12 minutes longer, stirring frequently to avoid scorching the bottom. At this time most of the cranberries will have burst, liquid thickened, and the color should be mostly homogenous.
Remove from heat, let cool slightly, remove cinnamon stick, and stir in the lime juice and chopped candied ginger.
Cover and refrigerate before serving. Optional: garnish with some extra chopped, candied ginger.
Notes:
- As with any large meal, I like making things in advance. Thankfully cranberry sauce can be made days in advance (up to a week) and stored in the fridge. It also freezes and defrosts delightfully if you want to make it really early in advance.
