Homemade Cranberry Ginger Sauce

No Thanksgiving is complete without cranberry sauce. This recipe is very customizable to your family’s palate. In this version, I’ve used honey, orange juice, and crystallized ginger. But I have made it in the past with a sweet white wine and apples, which is also delicious. Using fresh cranberries, the sauce still gets a jelly-like consistency because when the cranberries pop open during cooking, they release pectin, which is a natural way to make jelly or jams. Once you try this recipe, you’ll never go back.

Step: 1

Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.

Per Serving: 57 calories; protein 0.2g; carbohydrates 15.5g; sodium 49.8mg.

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