Cranberry Sauce

No holiday meal is complete without cranberry sauce. It goes with everything from with turkey to salmon, tofu or steak. Its sweet and sour taste is addictive. And its beautiful color speaks of the season…

Granted, it’s not an “ideal” food in the Mediterranean Diet since it contains quite a bit of added sugar (honey). But eaten in moderation, it’s perfectly acceptable in my book!

I ran across a recipe from Emeril Lagasse years ago that inspired me, as it included Port wine. My French cuisine background taught me that cooking with alcohol improves everything… It infuses your dishes with subtle aromas that elevate any plain recipe to Michelin-star worthy material…

And so over the years, I have perfected my own version of this sauce. I serve it at every Thanksgiving and my guests keep requesting it. I usually double the recipe so that we have leftovers for many days…

Besides eating it with leftover turkey, there is a multitude of uses for leftover cranberry sauce, from your bowl of oatmeal to a glaze for salmon or spread inside a grilled cheese sandwich…

So get ready to impress your guests and have them ask you for your recipe!…

Try some other delicious sauces:

Roasted red pepper sauce

Sun-dried tomato pesto

Classic French vinaigrette

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5 from 3 votes

Cranberry sauce

The best cranberry sauce you've ever tasted… Your guests will be blown away by the bold flavor with subtle nuances. And it's a breeze to make!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 20

Author: Veronique Eichler

Cook ModePrevent your screen from going dark

Equipment

2-1/2 qt sauce pan with cover

Wood spatula

Citrus zester

Hollow edge knife

Ingredients

• 12 oz cranberries (fresh or frozen)
• 1/2 cup honey
• 1 tbsp orange zest (about 1 orange)
• 1-1/2 tsp grated ginger (about 1 inch piece)
• 3/4 cup orange juice (about 2 large oranges)
• 1/2 cup Port wine (or Sherry)
• 1/2 tsp cinnamon

Instructions

• Place cranberries in a medium sauce pan.
• Grate the zest of one orange into the pan (1 tbsp).
• Grate ginger root into the pan (1 tsp)
• Juice the oranges and add to the pan (you need 3/4 cup of juice – approx. 2 large navel oranges)
• Add Port wine (or Sherry), honey and cinnamon.
• Stir, bring to a boil, then reduce to a simmer
• Cook uncovered for 30 minutes, stirring occasionally, until cranberries are all popped open and tender.
• Let cool and serve at room temperature or cold.

Notes

Nutrition facts based on 1 oz of cranberry sauce (2 tbsp).

Recipe makes 2.5 cups = 20 servings of 2 tbsp each.

Nutrition

Nutrition Facts

Cranberry sauce

Amount per Serving

Calories

48

% Daily Value*

Total Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Sodium

 

1

mg

0

%

Total Carbohydrate

 

11

g

4

%

Dietary Fiber

 

1

g

4

%

Total Sugars

 

9

g

10

%

Protein

 

1

g

2

%

Vitamin A

 

30

IU

1

%

Vitamin C

 

7

mg

8

%

Calcium

 

4

mg

0

%

Iron

 

1

mg

6

%

Potassium

 

44

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.