Spiced Cranberry Sauce

This spiced cranberry sauce is a flavorful twist on the classic condiment, infused with warm spices like cinnamon, nutmeg, and cloves.

The addition of fresh ginger and orange zest adds a bright, citrusy note, while thecranberries provide a tangy sweetness.

Perfect for the holiday season or anytime of the year!

Ingredients

• 12 oz fresh or frozen cranberries
• 1 small onion, finely chopped
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup orange juice (fresh or frozen)
• 2 tablespoons orange zest
• 2 tablespoons grated fresh ginger

Instructions

Rinse the cranberries and pick out any stems or debris. In a medium saucepan, combine the cranberries, chopped onion, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt.

In a small bowl, whisk together the orange juice, orange zest, and grated ginger.

Add the orange juice mixture to the saucepan and stir until everything is well combined. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the cranberries have popped and the sauce has thickened.

Remove from heat and let cool completely.

This spiced cranberry sauce will keep in the refrigerator for up to 2 weeks. Serve chilled.

Notes

Use fresh or frozen cranberries for this recipe – both work beautifully! If using frozen, just thaw them first.

Be sure to rinse them and pick out any stems or debris before using.

Don’t over-chop the onion, you want it finely chopped, not minced.

You can always adjust the amount of spices to your taste, but this combo of cinnamon, nutmeg, and cloves gives the sauce a lovely warmth.

Use fresh orange juice for the best flavor, but frozen will do in a pinch.

Don’t skip the orange zest – it adds a wonderful brightness to the sauce.

Grate the ginger just before using, as it loses potency when grated ahead of time.

Keep an eye on the sauce as it simmers, you want it to thicken up nice and nicely.

You’ll know it’s done when the cranberries have popped and it’s good and thick.

This sauce makes about 6 servings, so feel free to halve the recipe if you’re serving a smaller crowd.

It keeps beautifully in the fridge for up to 2 weeks, so make it ahead and enjoy!

Nutrional Value

• Calories: 120
• Total Fat: 0.2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 2mg
• Total Carbohydrates: 31g
• Dietary Fiber: 4g
• Sugars: 24g
• Protein: 0.2g