Cranberry Sauce with Ginger and Clove

226 Ratings
  • 5 23
  • 4 38
  • 3 105
  • 2 44
  • 1 16

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.

Everyday Food, November 2011

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Recipe Summary

Yield:
Makes 2 cups
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Ingredients

Directions

  • 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.

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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.

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Reviews (2)

226 Ratings
  • 5 23
  • 4 38
  • 3 105
  • 2 44
  • 1 16
Martha Stewart Member
11/03/2019
I have been making this for years--only difference is I am a bit heavier handed on my spices and I leave a couple of whole cinnamon sticks in while it rests in the fridge. I usually make is a week before Christmas and remove cinnamon before serving. Serve, warm, cold, or, the easiest, room temperature ! This is tasty to have around or make for any time--not just Christmas. Henny H.
Martha Stewart Member
12/01/2013
Closest in flavor to the stuff in a can but bland.
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