Fresh Cranberry Sauce


Recipe from

Fresh cranberry sauce is easy to make and once you try it, you will not use the canned version.


1-lb. bag fresh cranberries
1 orange
Ginger root or dried ginger
1 tbsp water
2 tbsp brown sugar


Heat the cranberries in a skillet on medium heat. Zest the orange over the cranberries.

Use a spoon to scrape the skin off of the ginger root. Zest one tablespoon of ginger and add it to the cranberries. Stir the cranberries and pour the water into the skillet.

Sprinkle the brown sugar onto the cranberries. Taste the juice to decide whether or not you would like to add any additional brown sugar. Do not taste any cranberries until they have finished cooking. Add more brown sugar if desired, then give the cranberries a final stir.

Once the cranberries have popped, turn off the heat and take the skillet off the burner. Let the sauce come to room temperature, then transfer it to the serving bowl.

Chill the bowl in the refrigerator for at least two hours. Once it has chilled, it is ready to serve.


Click here to watch demonstrate how to prepare this recipe.

Recipes: Side Dishes, Cranberry Sauce, Parve, Kosher