I never ate cranberry sauce growing up. At our house we have both the whole berry kind, as well as the jelly kind that is served still shaped like the can it comes out of. So it always seemed kind of weird to add something sweet to something savory like turkey. But last year I became a total convert. I can’t wait for lots of turkey sandwiches with cranberry relish or fresh cranberry sauce. Making your own cranberry sauce is really easy and can be done several days in advance so there’s really no reason not to make it. We still have the canned jelly kind, but this recipe is all I need.
Adapted from Oh My Veggies
- 8 oz. cranberries
- 1/3 cup sugar
- ½ cup ginger ale (or ginger beer)
- 2 pieces peeled fresh ginger (about 1/2″ each)
- ¼ cup fresh squeezed orange juice
- 1 Tbsp orange zest
Combine all ingredients in a saucepan. Bring to a boil over medium high heat. Reduce heat to low and simmer 10 minutes, stirring often and using the back of the wooden spoon to smash cranberries. Remove from heat, and discard ginger pieces. Sauce will thicken as it cools.