New This Month

Cranberry Sauce with Ginger and Clove


Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.

  • Yield: Makes 2 cups

Source: Everyday Food, November 2011


  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1/2 cup packed dark-brown sugar
  • 1 cup water
  • 1 tablespoon finely grated peeled fresh ginger
  • 1/8 teaspoon ground cloves


  1. In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.

Cook's Notes

Refrigerate in an airtight container, up to 1 week. Bring to room temperature before serving. The spices in this tangy sauce also go well with ham. Make a double batch and freeze half for Christmas.

Reviews Add a comment

  • MS12137482
    1 DEC, 2013
    Closest in flavor to the stuff in a can but bland.