Spiced Cranberry Sauce

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

Before we get down to the brass tax let me paint you a pretty picture. Our fireplace is on and roaring, the weather outside is grey and dismal and inside I have two sleeping babies. Isn’t it beautiful? The smell of cranberries and sweets is filling my house from ceiling to floor and I may have already eaten my weight in this sauce.

I usually make an orange-cranberry relish every year for Thanksgiving, but this year it seems I forgot to buy myself a couple oranges but Plan B is just as sweet, if not a little bit sweeter.


3 cups fresh cranberries
3/4 cup sugar
1 cup water
1/2 tsp. lemon juice
1 tsp. ginger
1 dash nutmeg


Place cranberries and water into a pan on the stove and allow them to simmer. After ten minutes add your sugar, nutmeg, and 1/2 tsp. of the ginger. Leave the pan on simmer and return to stir occasionally, allowing about ten to fifteen minutes longer on the stove or 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 remaining ginger and lemon juice.

I left my cranberry sauce a little tart because that’s the way I like it if you’re partial to something sweeter I suggest giving it a taste and adding more one tablespoon at a time.

All that’s left is to allow the sauce to cool and then jar it up! Enjoy! 


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