Spiced Cranberry Sauce

Spice up the holidays this year with a new take on an old classic.

Let me paint you a picture, the fireplace is on, outside there is a blanket of snow over everything, and inside all of the kids are asleep. Isn’t it beautiful? The smell of cranberries and sweet treats fills the house from ceiling to floor and I may have already eaten my weight in cranberry sauce.

Each year I usually make an orange-cranberry relish for Thanksgiving, but this year it seems I forgot to buy myself a couple oranges that are necessary for that recipe.  Plan B, however, is just as sweet.


3 cups fresh cranberries
3/4 cup brown sugar
1/4 cup granulated
1 cup of water
1/2 tsp. lemon juice
2 tsp cinnamon
1 tsp. ginger
1/2 tsp nutmeg


Put your cranberries and water into a pan on the stove and allow them to simmer at medium heat for ten minutes. Next, sprinkle your spices over top and leave the pan to simmer about ten to fifteen minutes longer on the stove, stirring occasionally, until the cranberries split and begin to cook down.

Remove sauce from heat and stir (the sauce may become frothy as it simmers, stir until all of the bubbles are gone). Add your lemon juice last.

Allow your sauce to cool before storing it. Enjoy!