Is cranberry sauce a standard at your Thanksgiving dinner? We generally have it, either from a can or homemade. After making my own version this year, I've decided that it's a highly underrated side dish! Of course it's delicious with turkey and potatoes, but what about on top of pancakes? I'd eat that! Or perhaps stuffed inside some cookies (watch for a recipe in a couple weeks), or even just slathered on some toast! I think we need to think outside the box a bit.
Why do we only eat it at Thanksgiving? Let's create a movement to eat delicious food year round, and not just at holidays! Are you in??
When I was creating this version and brainstorming what flavors would be good with tart cranberries, I thought that the sweet berry flavor of raspberries would balance it out nicely. I also thought that ginger would give it some interest, liveliness, and warmth. "How original," I thought. Since then, I've seen about 2309402745 recipes for ginger cranberry sauce (eye rolling emoji). So perhaps it's not original, but it's obviously tasty!
This version comes together so quickly, it's silly to think we'd eat the canned version! It boils for just a few minutes until it becomes jam-like. I like the thick texture of this version, but if you'd like yours a bit thinner, just add some water or orange juice to the pot while cooking. This is the perfect make-ahead dish because you can make it a couple days ahead, and refrigerate it. Or you can make it way ahead and freeze it until the holidays! Easy! I hope you enjoy this yummy dish year round!
I created this recipe for Edible Baja Arizona, so click the button below to get the full recipe on their site, or Pin the image below to save this recipe for later.