Ginger Cranberry Sauce

Replace the can with this quick and easy ginger cranberry sauce recipe! Naturally sweetened with fruit for a no sugar added cranberry sauce.

recipe originally published December 19, 2011

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Quick and easy cranberry sauce
   2. How to make no sugar cranberry sauce
   3. Can I add sweetener?
   4. Make ahead recipe!
      
   5. Can I freeze cranberry sauce?
   6. Ginger Cranberry Sauce Recipe

 

Quick and easy cranberry sauce

Kid 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. I would leave it in can form and serve it in my grandmas crystal serving dish. I would carefully carry it to the table as the can shape slid and wiggled around the plate.

For years, I have been making this ginger cranberry sauce recipe and haven't had a can since.

Cranberries are a classic holiday flavor. See more ways to enjoy them with this Cranberry Recipes collection.

 

How to make no sugar cranberry sauce

Homemade cranberry sauce is quick and easy to make. 

It requires just a few fresh ingredients:

• fresh cranberries*
• fresh raspberries*
• lemon juice and zest
• fresh ginger

If it is easier to find frozen berries, use them! I have made this sauce for years, with all combinations of fresh and frozen.

As far as no added sugar, the natural sweetness from the raspberries is generally enough. Sometimes I'll add another pint if they aren't the sweetest. I have also added a tablespoon of date paste or maple syrup if it's still just too tart. and I love tart.

Can I add a sweetener?

The store-bought cranberry sauce usually contains high fructose corn syrup. So, if that is your only exposure to this side dish, you may think this ginger cranberry sauce is tart. If you do, you can add a tablespoon of maple syrup or a bit of vegan granulated sugar to the ingredients.

Flavor Variation: For a slightly different flavor, when you make this ginger cranberry sauce, you can substitute a cinnamon stick for the fresh ginger. It's a festive, warm taste that goes so well with many different holiday recipes. Just be sure to remove the cinnamon stick before you serve this. Or, you can add the cinnamon stick to the ginger and use them both. Either way, it's delicious.

 

Make ahead recipe

At the holidays, any recipe I can make a day or two ahead, I will. (see more about my holiday planning and schedule.) Cranberry Sauce is definitely a recipe you can make ahead of time! I make this one or even two days ahead of the day we will enjoy it, and it is fine if stored in the refrigerator. 

(I also like to make this ahead of time - and usually a double or triple batch - because we have several recipes that use it - see our Cranberry Recipes for more ways to use cranberry sauce.)

Can I freeze cranberry sauce?

If you want to keep this for longer than five to seven days, you can freeze it. Just make a large batch and freeze half of it in a freezer-proof container. Then, thaw it in the refrigerator the day before you need it. It will stay good in the freezer for up to two months. So, it's the perfect side dish to make a double batch of at the beginning of the holiday season.

 

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Yield: 2 cups

Ginger Cranberry Sauce

Print

replace the can with this quick and easy recipe! naturally sweetened with fruit for a no sugar added cranberry sauce.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 12 ounces fresh cranberries
• 1 pint fresh raspberries
• 1 inch fresh ginger, peeled and minced
• juice and zest of 1 fresh lemon

Instructions

1. In a saucepan over low heat, combine cranberries, raspberries, ginger and lemon juice / zest, stirring often.
2. Continue simmering over medium heat, most cranberries will have popped open and the mixture will reduce to a sauce.
3. Use a potato masher to macerate the berries.
4. Remove from heat and cool completely.

Notes

vegan, gluten free, oil free, refined sugar free, can free recipe

*frozen cranberries and raspberries work as well

add 1 tablespoon date paste, maple syrup, or low glycemic sugar substitute if the sauce is too tart / not sweet enough.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cutting Board
• 
  Cuisinart Saucepan
• 
  Stainless Steel Masher
• 
  Microplane Zester Grater
• 
  Global Knife Set 
• 
  Glass Food Prep Container Set

Nutrition Information:

Yield:

8

Serving Size:

¼ cup
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 3gFiber: 2gSugar: 4gProtein: 0g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.