I received this super delicious recipe for cranberry sauce from an old co-worker. I have no idea who she received it from, but it’s ah-may-zing and every year they’re a hit at our holiday gatherings. They’re quick to make, they freeze really well, and if you want exceptionally grateful guests, make enough to send some home with them. Everyone loves leftovers, right?
The recipe calls for cilantro and pepper, but my loved ones are hit or miss on
cilantro so I usually omit it. I also think the ginger adds enough kick that the pepper isn’t necessary.
As far as other variations, I imagine that mango jam or a spicy mango chutney would be fantastic in lieu of marmalade, as well. We have family with mango allergies, so I haven’t tried it, but if you happen to agree and are feeling adventurous, give it a whirl. I’d love to know how they turn out.
Unexpectedly Spicy, Tangy (and super delicious!) Cranberry Sauce
2 T. butter
2 T. fresh, finely grated ginger
½ c. dark brown sugar
1 c. orange juice
16 oz. cranberries
½ – ¾ c. orange marmalade
½ t. black pepper (optional)
2 T. fresh cilantro (optional)
Melt the butter in a saucepan. Add ginger and cook for two minutes. Add sugar, cranberries, and orange juice. Cook until cranberries burst and sauce thickens (about 15 minutes). Stir in marmalade. Remove from heat. Stir in pepper and cilantro.
Happy Holidays!
— Funky Crunchy Mama
