I love a tart and fresh cranberry sauce, made from whole berries and zippy ginger, not a fan of the sauce that comes from a can. I know there is a lot of debate over this topic, and everyone has an opinion, but the canned variety has a grainy texture and cloying taste that just doesn’t belong on my holiday table. Try this easy and delicious from scratch cranberry sauce and tell me I’m wrong!
This Is Not Canned Cranberry Sauce
Course: The SaucesCuisine: HolidayDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalCranberry sauce should be reminiscent of real berries! Bright red, tangy, boozy with a punch of orange zest.
Ingredients
2 pints fresh cranberries
1 tsp ground ginger
1/2 cup Port
1/2 cup honey
pinch of salt
zest and juice of 1 orange
Directions
- Combine the cranberries, ginger, port, honey and salt in a saucepan and bring up to a simmer over medium heat. Reduce the heat to medium low and cook stirring occasionally until the berries start to burst and the liquid has reduced partially and thickened.
- Transfer to a serving bowl and place in the refrigerator to set and cool completely. This is will keep for up to 2 weeks refrigerated.
