I love the holiday season. I literally live for it. It is as if I survive the beginning of the year just for the end of the year. Now that I’m actually saying that out loud, I wonder if I’m the only one that feels that way? I hope not. One of the main reasons I love the holiday season so much is all the absolutely delicious food that goes down around this time. All the cakes AND pies AND cookies AND this ginger cranberry sauce.
Around June, I start planning all the things that I want to do with the kids. I kid you not. I have a holiday binder. I store keepsakes from the previous year, our thanksgiving menu and all the recipes that I tried and the recipes that are staples. This ginger cranberry recipe is a staple. If I could I would capitalize it, underline it even. I literally start getting calls with requests for this ginger cranberry sauce.
We live in Florida, citrus capital of the world. I’m almost sure that is true. So we have choices when it comes to citrus. I used a tangerine in this recipe, however you can always use an orange. I found that the tangerine was a lot sweeter than the orange which allowed me to use less sugar which is always awesome.
I love any recipe that basically goes: put the ingredients in a pot and walk away. Return in ___ minutes and eat your merry little heart out. That is what this recipe allows. I can paint my nails . Walk the dog . Call my BFF . Have a EPIC dance off with the kids . I am free. Well for about 20 minutes I am anyways.
After 5 minutes of medium to low heat the cranberries start to pop.
This is after 10 minutes: The liquid has reduced. We are almost there!
Yes, Yes, Yes!!!!!! Now of course you can use a potato-masher and smooth out the cranberry sauce. But why would you? I know this is another highly debated thing. Smooth sauce vs chunky. I’m team chunky because 1). chunky is better 2) I like texture in my food and 3) chunky is always better.
Note: In the picture of the ginger cranberry sauce, I still have the cinnamon stick in the sauce. I always want people to know what is in each dish. However, when right before we dig in I remove it because That is not the chuck texture that I was talking about.
- 16 ounces fresh cranberries
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup fresh tangerine or orange juice
- 1 tablespoon finely grated ginger
- Finely grated zest from 1 tangerine or orange
- 1 cinnamon stick
Combine all of the ingredients in a heavy saucepan.
Cook over medium-low heat until the berries pop open, about 15 minutes.
Remove from heat.
Remove foam off the surface.
Cool to room temperature. Refrigerate for at least 2 hours or overnight.