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.



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