Wednesday, December 2, 2020

In Purr-suit Of Flavors ~ Ginger-Spiced Cranberry Sauce



12 ounces of fresh cranberries

1 apple, cored and diced

2 Tbs. of fresh orange juice

Zest from one orange

1” of fresh ginger, peeled and minced

1 Tbs. of ground cinnamon

1/8 tsp. of ground cloves

Pinch of ground nutmeg

¼ tsp. of sea salt


Rinse cranberries and add them to a small saucepan with ½ cup of purified water.

Heat stove to medium high, stirring occasionally. The cranberries will begin to pop; this is normal, simply keep stirring and reduce to a low simmer.

Add the rest of the ingredients (apple, orange juice/zest, ginger, spices and sea salt) and simmer until everything is soft, about 15 minutes.

Store in a glass jar in the refrigerator up to a week before ready to serve.


Here is my own variation of this recipe: I had to adapt it because the first time I wanted to make this, I did not have any oranges or juice on hand, but I did have a jar of juice sweetened marmalade and candied ginger, instead of the fresh. I actually was pretty yummy! 

Ingrid's Own Gingery Orange Cranberry Sauce. (No pic, as it looks about the same as any other cranberry sauce.)


12 ounce bag of fresh cranberries

1 15 ounce jar of juice sweetened orange marmalade...or a smaller jar is ok, if you can't find a larger, the orangeness will be a bit less. 

I diced tart apple (Diced to about the size of the berries)

2 T finely minced candied ginger

1 tsp cinnamon

1/4 tsp cloves

a little water to thin the marmalade a bit

1/2 C raw honey, or less if you prefer a not so sweet version



Add all to a large saucepan, and mix well. Bring to a slow boil, then reduce heat and simmer till the berries pop. Stir often to prevent burning...

Remove from heat and cool. It will thicken up a lot. Easy to keep in a sealed container till you need it,  best served at room temp. 

Serve with your holiday meal, Delicious!  Good on toasted almond bread, too!

Shoko and Tybe as well as Da Phenny and Da Nelly are the hosts of this blog hop.




  1. oooh we jump with joy! what a color! and we love your recipe with the ginger, it gives it the special something it needs to become the best sauce ever!!!

    1. You know, this is good all the year long, but its hard to find those berries when we are not in holiday we often have some in the freezer. They work well that way, too. (Just takes a wee bit longer to cook.)

      We make a raw cranberry relish, too sometimes. Kind of like a salsa. Mmmm!

  2. My human says both versions sound yummy!

  3. That sounds tasty and the ginger gives it that extra zing.

  4. Oh great, dad's drooling again. He grew up on that stuff you get in a can that wiggles, and mom ruled that out years ago. This recipe, however, sounds like it just might be mom-approved. Dad's gonna see if she'll let him try it out. Thank you !

  5. Both versions of that recipe sound like a great.

  6. Those recipes sound very yummy. My ghostwriter has the most simple recipe for cranberry relish, although you might not like the sugar. One bag fresh cranberries, one whole medium sized orange including the peel cut into pieces, one cup sugar. Put it all in the food processor and grind it into small pieces. Let sit in the fridge for a day to let the flavors mingle.

    GW also cheated on the holiday baking this year. She went to Aldi's and bought tons of their German cookies and treats to share with friends and family.