For real, after you try this incredible recipe, you’ll never eat canned cranberries again. This cranberry sauce is jam packed with incredible flavors, and you can adjust it so your liking. It comes together in under 30 mins, saves well – and can be served warm or cold. Make this for your Thanksgiving day spread, and use it for leftover turkey sandwiches for days to follow. I love to make an extra large batch and freeze some, that way when cranberries are out of season, you can still have it anytime you want!
Lets get our cranberry on!
one 2lb fresh, raw cranberries
1/2 cup chopped white onion
fresh ginger, peeled and minced
1 cup brown sugar
1 cup white sugar
1/2 cup orange juice
salt and pepper
fig preserves or fig jam
In large sauce pan over medium heat – drizzle of EVOO, add onions and ginger and sweat down, about 3-5 mins. Add honey, and both sugars, stirring until sugars are fully dissolved down and caramelized (stir consistently with a whisk to avoid burning). Add orange zest and slowly pour in orange juice. Add half of the cranberries, bringing them to a boil, you will hear the cranberries begin to pop as they cook down. Once that first batch is boiled down, add remaining cranberries, salt and pepper. Allow time for everything to break down and thicken. I really love watching them all pop, lol.
You could be done at this point, this is your standard-ish cranberry sauce. I like to spruce it up a little extra though. Lets be real, I’m pretty extra.
Reduce heat, add drizzle of balsamic vinegar, about 1 tablespoon of fig jam and finely chopped mint. Let simmer for approximately 10 mins, stirring occasionally and lightly. The longer you leave it over the heat the thicker it will become. Remove from heat and move to serving dish.