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!
Cranberries are a classic holiday flavor – see more of our favorite Cranberry Recipes.
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, oil free, refined sugar free, can free
INGREDIENTS:
1/2 cup fresh raspberries
1 pint box fresh cranberries
1 inch fresh ginger, peeled and minced
juice and zest of 1/2 lemon
INSTRUCTIONS:
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.
If too tart, add a tablespoon of maple syrup.
This sauce looks so much better than the intact can shape…
printable recipe:
- 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.
- If too tart, add a tablespoon of maple syrup.
Laurie says
About how many people would one recipe serve? If I can’t find fresh peaches anywhere, what would be the next best healthy option for a peach?
Kristina Sloggett says
hi Laurie, this recipe makes about 1 1/2 cups, or about the equivalent of one can cranberry sauce? it is easily doubled if you have a large crowd, and makes great leftovers.
I would say any stone fruit would sub well, perhaps a pear? you could use an orange, another great flavor in cranberry sauce.
cheers!
Jenn @therebelchick says
You always have the most amazing recipes!
spabettie says
thank you Jenn – this just made my day more than you could know, and for a couple of reasons… 🙂
Jenn @therebelchick says
Aw! I love all of your recipes but I am usually too lazy to comment. LOL 🙂
spabettie says
I know, I don’t expect people to comment all the time… yours just came at a perfect time, I had just received one of those rare bullies being negative. *sigh* so it was a very welcome compliment! 😀 thank you for reading, Jenn!
Gram says
nowhere near the holidays, but I needed this flavor just now. I made this and love it, your tarts are up next thank you!