Ginger Cranberry Sauce – replace the can with this quick and easy recipe! using fresh cranberries and fruit, and zesty flavors of lemon and ginger, this will become the new favorite at the holiday table!
Little Kristina always wanted to help “cook” at the holidays – my tasks included setting the table, preparing the classic Holiday Jello Salad, and plating cranberry sauce.
Even back then, I played up the irony of the canned sauce, leaving it in can form and serving it in the prettiest plate I could find – most often in an elaborate crystal serving dish. I would carefully carry it to the table as the can shape slid and wiggled around the plate.
Although I have wanted to make my own cranberry sauce, this year was the first time I actually did. I already cannot wait to make it again! First, it is so easy. Second, this stuff is amazing.
I picked up a box of fresh cranberries at the farmers market, along with some raspberries for sweetness. A bit of lemon juice and zest add layers of flavor and texture, and the best part? Fresh ginger!
I will never give cranberry sauce the side eye again. I love this stuff.
Ginger Cranberry Sauce
vegan, gluten free, refined sugar free, can free
1/2 cup fresh raspberries
1 pint box fresh cranberries
1-2 inches fresh ginger, peeled and minced
juice and zest of 1/2 lemon
In a saucepan over low heat, combine raspberries, cranberries, ginger and lemon juice / zest, stirring often.
Continue simmering over medium heat, most cranberries will have popped open and the mixture will reduce to a sauce. Remove from heat and cool completely.
This sauce looks so much better in a pretty dish.
- ½ cup fresh raspberries
- 1 pint box fresh cranberries
- 1-2 inches fresh ginger, peeled and minced
- juice and zest of ½ lemon
- In a saucepan over low heat, combine raspberries, cranberries, ginger and lemon juice / zest, stirring often.
- Continue on medium heat, most cranberries will have popped open and the mixture will reduce to a sauce.
- Remove from heat and cool completely.