Cranberry Sauce with Ginger and Maple

My cranberry sauce with ginger and maple is the perfect homemade alternative for your Thanksgiving feast! Healthy, natural, and remarkably easy to make, this sumptuous sauce is a sure-fire festive scene stealer!

I’m a bit of a cranberry sauce fiend. It’s hands-down my favorite part of a turkey dinner. I’d eat it straight out of the jar if I could. I even put it on my oatmeal!

With Thanksgiving fast approaching, I figured I’d try my hand at a healthier, naturally sweetened version of my favorite condiment. And that’s where my homemade cranberry sauce with ginger and maple comes in.

Making a cranberry sauce using maple syrup over refined sugar alternatives provides a deep, comforting sweetness without it tasting too artificial. There’s a zest and a bite from the ginger and fruit juice. Plus, that sharp, refreshing cranberry burst is to die for!

This festive season, my homemade cranberry sauce with maple syrup will take pride of place. But it’ll join my balsamic roasted root vegetables, maple bourbon mashed sweet potatoes, and, of course, a perfectly roasted turkey!

And the recipe couldn’t be simpler! Throw it all in a pan, then cook down until it’s sticky and delicious. Then, if you’re anything like me, slather it on everything!

Ingredients for Cranberry Sauce with Ginger and Maple

Here are all the ingredients for my maple ginger cranberry sauce. No artificial colors or preservatives here!

Frozen Cranberries: It’d be hard to make cranberry sauce without them. Don’t be shocked by the sheer amount of berries! They shrink a lot when cooked.

Lemon and Lime: We’ll be using both the zest and the juice of a lemon and a lime. The acidity balances the sweetness of the maple syrup, and the zestiness counteracts some of the tartness of the cranberries.

Fresh Ginger: Warm and slightly spicy, fresh ginger adds a sumptuous smell and depth to our cranberry sauce.

Ground Cardamom: This complex spice delivers citrusy notes with a natural sweetness.

Ground Cinnamon: For even more warmth! I honestly find it tough to create a festive-leaning dish without throwing in some cinnamon.

Pure Maple Syrup: Organic maple syrup is the ultimate sugar alternative. It’s all-natural, and the unique, mellow sweetness takes this maple cranberry sauce to a completely different level.

Water: It’s important to get your quantities right, to ensure the consistency isn’t goopy or too loose. Don’t be afraid to add more water if your sauce has over-thickened!

Sea Salt: Just a dash. A small amount of salt helps to elevate the fruity, spicy notes in the sauce.

Recipe Customizations

• Feel free to use fresh cranberries over frozen if you can get your hands on some! Just use a little bit more water in the recipe, as frozen cranberries hold more moisture than fresh ones. And be prepared for a slightly chunkier texture, as fresh berries break down more slowly!
• There are plenty more traditionally festive spices you could bring to the party. How about a small pinch of nutmeg? Or a couple of whole cloves? Use these sparingly as they’re pretty potent, but if you’re feeling adventurous you might find you enjoy the extra kick.

Tips to perfect my Cranberry Sauce

• This is a true “set it and forget it” kind of recipe. Set your timer for 30 minutes, then go about your day. There’s no need to stir or agitate the mixture in any way!
• After the timer goes off, dip a spoon into your maple cranberry sauce to check the consistency. If it’s thickened too much, add a bit of water. If it’s not as thick as you like it, extend the cook by a few minutes.

What Does It Taste Like?

Oh, it’s beautiful. 

Imagine your favorite store-bought cranberry sauce. Then, remove all of that slightly sickly over-sweetness and replace it with the gentle, warm embrace of maple syrup. 

Throw in some citrusy notes and a dash of invigorating spice, and top the entire thing off with a sharp hit of ginger. 

It’s basically the festive season in a jar!

How to Make Cranberry Sauce with Ginger and Maple

Find your biggest saucepan, then add in all of the ingredients.

Bring the mixture to a full boil, then reduce it to a gentle boil. Allow the sauce to cook uncovered for about 30 minutes or until it’s thickened. There’s no need to stir or mix at all!

Remove your cranberry sauce with maple syrup from the heat, and allow it to cool to room temperature. 

Transfer the sauce to large jars or Tupperware, then serve or store!

My maple cranberry sauce will thicken and become more flavorful as it sits in the refrigerator. So, I advise making this ahead of time and leaving it in an airtight container in the fridge. 

It’ll stay delicious for up to 2 weeks, and you can always freeze it for 2 to 3 months. 

Just give it a good stir after defrosting to restore the original consistency.

Natural, wholesome, and oozing with flavor, this maple syrup cranberry sauce promises to be the talk of your Thanksgiving table. Let me know in the comments how it goes down!

Looking for more Thanksgiving Side Dishes? Try these timeless classics!

More Thanksgiving Recipes:

• Sweet Potato Casserole With Streusel Topping
• Healthy Green Bean Casserole
• Gluten-Free Cornbread
• Garlic Herb Roasted Vegetables

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