This is the cranberry sauce that made me like cranberry sauce. I tend to believe taste buds like to evolve as we get older anyways and certain combinations become more appealing as we age (ahem – I mean as our palettes become more refined). However, I was never a cranberry sauce girl, but I have been converted. I am now. This sauce is seriously yum. And pretty darn simple to make. I like to grab an extra bag, or two, of cranberries (when they go on sale a couple times a year) and throw them in the freezer so I can have them on hand to make this sauce. I also keep my unpeeled ginger root in a ziplock in the freezer, so as to always have fresh ginger at my beck and call.

Everything goes into the pot and boils together (fresh or frozen – no need to defrost the berries first). I find you do not overly taste the ginger in this recipe, but it rounds out the flavours and makes it really good (but it must be fresh ginger – dried ginger would not be the same).  The caution I do offer, is to watch that the pot does not boil dry and burn the sauce. This only happened to me once, in which case I just spooned the sauce off the top (leaving the scalded portion in the pot) and everything was fine and dandy.

Laura’s Cranberry Sauce:

1 Bag Fresh Cranberries (or frozen)

3/4 Cup Sugar

1 Generous Teaspoon Grated Fresh Ginger (I find frozen ginger grates up beautifully on my microplane)

1/4 Cup Water

Combine all ingredients in a saucepan and bring to a boil over medium heat. Lower heat and simmer/boil until cranberries burst and the sauce reaches desired consistency (the longer it simmers the thicker it gets), stirring from time to time.  About 8 – 10 minutes.

Serve warm or at room temperature. This makes a generous amount of sauce and has definitely fed a crowd of 20, or more, cranberry sauce enthusiasts, on several occasions!

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Laura’s Cranberry Sauce

Delicously simple, homemade cranberry sauce.

Course Side Dish

Prep Time 5 minutes

Cook Time 10 minutes

Ingredients

• 1 Bag Fresh Cranberries (340-500g) or frozen
• 3/4 Cup Sugar
• 1 Generous Teaspoon Grated Fresh Ginger I find frozen ginger grates up beautifully on my microplane
• 1/4 Cup Water

Instructions

1. Combine all ingredients in a saucepan and bring to a boil over medium heat.
2. Lower heat and simmer/boil until cranberries burst and the sauce reaches desired consistency (the longer it simmers the thicker it gets), stirring from time to time.  About 8 – 10 minutes.

Recipe Notes

Serve warm or at room temperature. This makes a generous amount of sauce, that can feed upwards of 20.

Store leftovers covered in the fridge.

In the mood for more of sweet sauce?! Then perhaps check out my Amaretto Caramel Sauce recipe.