Cinnamon and Ginger Cranberry Sauce
Why I Love This Recipe
This home-made cranberry sauce can be made in minutes; is ridiculously easy; and absolutely scrumptious. Once you make this, you will never be caught dead buying a jar of pre-made cranberry sauce again. I have always loved cranberry sauce, and this blend is a winner. I have deliberately kept it very basic. I just love the simplicity of the flavors - the hint of spice that is lifted with the zest of the oranges. But feel free to jazz this up; blend and taste; and add in the quantities of cinnamon, ginger and sweetener that work for you. This was my perfect blend. But you might want more spice. I liked just a hint, in order to let the cranberries have their moment. Just remember that the flavors will infuse in the fridge. Like a good sangria - this actually tastes better with time. If you can wait that long! Make a double or triple batch and take as glorious home-made gifts for those Christmas parties this year. This sauce is fantastic for the Christmas table. It is also makes a decadent fruit compote that can be enjoyed all-year-round with some ice cream.
Ingredients You'll Need
4 cups of fresh or frozen cranberries
1 cup filtered water
1/2 cup freshly squeezed orange juice
1/2 cup raisins
1/2 cup dried cherries
4 Tbsp agave nectar or more to taste
1 Tbsp orange zest
1 tsp fresh ginger juice (grate fresh ginger and squeeze out the juice) or more to taste
1 1/2 tsp cinnamon depending on taste
Bring the raisins, cherries, cranberries, orange juice and water to the boil.
Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture.
Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse.
Remove from the heat and allow to cool completely.
Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency.
Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.