5 from 1 vote
Happy Thanksgiving greeting
Cranberry Sauce
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
If you are not a fan of the typical sweet cranberry sauce, give this one a try. You'll find yourself making it throughout the year.
Servings: 3 cups
Author: Mary Gillespie
Ingredients
  • 1 tablespoon / 15 ml olive oil
  • 1 medium onion finely chopped (about 1 cup / 250 ml)
  • 2 cloves garlic finely chopped
  • 1 tablespoon / 15 ml cinnamon
  • 1-1/2 teaspoons / 7.5 ml ginger
  • 1/2 teaspoon / 2.5 ml ground coriander optional
  • 1/4 teaspoon / 1.25 ml cloves
  • 1/4 teaspoon / 1.25 ml pepper
  • 1 teaspoon / 5 ml salt
  • 3 cups / 750 ml fresh or frozen cranberries about 1 lb / 454 g
  • 1 cup / 250 ml apple cider vinegar
  • 2 cups / 500 ml brown sugar
Instructions
  1. Heat a medium-sized saucepan over medium-low heat. When the pan is hot, add oil and swirl to coat the pan. Cook onions in oil for 2-3 minutes. If they start to brown, turn down the heat to low.
  2. When onions have softened slightly, add garlic, and continue cooking for 1-2 minutes.
  3. Add cinnamon, ginger, coriander, cloves, pepper and salt and cook for approproximately 1 minute, stirring to keep spices from burning.
  4. Add cranberries and coat with onion mixture, then add cider vinegar.
  5. Bring to a simmer and cook until berries have begun to pop - about 10 minutes.
  6. Add brown sugar and simmer for 20-25 minutes.
  7. Let cool and serve.
  8. Store leftover sauce in the fridge for up to two weeks, or freeze.