Cranberry with a Kick-Thanksgiving Sauce

recipe image

Author Notes

Despite its name, this cranberry sauce is very versatile and doesn’t always have to be served during thanksgiving. It’s great on chicken, duck, or pork, and as a topping on toast, crepes, or even with ice cream. When served warm, the flavors really complement each other; the balance of sweet and spicy is a nice match for savory or sweet foods. Use fresh lemon and orange juice for a more natural flavor. As a garnish, top it off with toasted walnuts or almond slivers. —Mariya

  • Serves
    1 cup of sauce

  • 1 teaspoon


  • zest

    from one orange

  • zest

    from one lemon

  • 1 teaspoon

    zested ginger

  • 1.5 cups


  • 1/4 cup

    brown sugar

  • 1/4 teaspoon

    cayenne pepper

  • 1 tablespoon

    dark rum

  • 1/2 teaspoon

    lemon juice

  • 3 tablespoons

    orange juice

  • 1 cup

    fresh cranberries (can use frozen, just thaw)

  • 1/4 teaspoon

    apricot jam preserves

  • 1/4 teaspoon


  • salt

    one small pinch

  • 1/4 teaspoon


  1. Lightly butter the pan and toss the orange, lemon, and ginger zest for a few minutes, just until the sugar begins to extract (on low heat).
  2. Add water, brown sugar, cayenne pepper, rum, lemon and orange juice and cranberries; bring to a boil and lower to a simmer.
  3. Add jam, honey, and salt and continue to simmer on low heat, uncovered, until the sauce reduces to a coating consistency (~20-25 minutes).
  4. Turn off the heat and mix in the butter; serve warm.

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