Tuesday, November 18, 2014

Sweet and Spicy Cranberry Sauce

Step away from the can!

Isn't it time to make your own cranberry sauce? If you haven’t tried yet, hopefully this recipe will serve as inspiration. It’s so easy!

This sweet and spicy version tastes great not only with the Thanksgiving turkey, but also with ham, pork and chicken. Just adjust the amount of red pepper flakes to fit your family’s spice tolerance. Best of all, the sauce can be made up to three days in advance and kept in the refrigerator. 

Now, if you’re cranberry sauce must be shaped like a can, I’m sorry. 
I can’t help you.

Perhaps cranberry sauce therapy?

Sweet and Spicy Cranberry Sauce
Serves 6

1 package fresh cranberries
Juice and zest from 1/2 large orange
1/2 cup dark brown sugar
2 tablespoons cider vinegar
1 teaspoon dried ginger
1/4 to 1/2 teaspoons crushed red pepper flakes, to taste
Pinch of salt

In a saucepan over low heat, combine all of the ingredients and stir occasionally until sugar is melted. Then increase the heat and let the mixture simmer gently until it thickens slightly and most of the cranberries have popped, about 8 to 10 minutes. Remove from the heat and allow the mixture to cool. Refrigerate covered until needed.


  1. Hi Linda:)
    I do admire your spirit:) I actually plan on making cranberry sauce this year. I use to make it all the time when I was in "charge" of Thanksgiving:)

    Marion has requested it for our chicken dinner and I will oblige.

    Thanks so much for sharing your version, I'm liking spicy, lol…

    Thanks for sharing, Linda...

  2. P.S. I just re-added you to my sidebar. I guess when I had to re-enter all the links again, I missed you:) Now you're back...

  3. Cranberries are a fairly recent arrival to our part of the world. They look so festive. Thankfully your recipe has arrived ahead of the tinned version so I will be adding this to my Christmas table this year. Thanks Linda.