- 1 cup sugar
- 1 cinnamon stick
- 2 tsp. finely chopped fresh ginger
- 2 tsp. grated orange peel
- ¼ tsp salt
- ⅛ tsp. ground cloves
- One (12 oz) bag fresh cranberries
- In a medium saucepan; combine 1 cup water with the sugar, cinnamon stick, fresh ginger, orange peel, salt, and cloves.
- Cook over medium heat, stirring constantly until sugar is dissolved.
- Stir in cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8-9 minutes.
- Transfer the mixture to a bowl and remove the cinnamon stick. Let cool.
Makes 2 1/2 cups.
Tip #1: Can be made in advance– refrigerate up to 2 weeks in an airtight container
Tip #2: Have leftovers that you don’t know what to do with? Mix a spoonful or two with some mayo to make a fabulous cranberry mayo. Tastes great on those leftover Turkey sandwiches on Thanksgiving!
Fun Memory: Pretty much most of my life, I have not been a fan of cranberry sauce. Every Thanksgiving, I would pass on the typical “canned” stuff. In 2007, I hosted my first Thanksgiving at my new place for all my family. I wanted to make everything from scratch, including cranberry sauce. I didn’t think I would like this at all. I had so many complements on the cranberry sauce that year. I personally thought it was excellent too!!! Not only was it simple to make (even for beginner cooks), but the fact it was something that I could make in advance from the “crazy day of cooking” was a huge perk for me.