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  • 1 12 oz package fresh cranberries
  • 1 cup packed brown sugar
  • 1 cup white grape juice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  1. Rinse cranberries in cold water.
  2. Bring brown sugar, white grape juice, cinnamon, and ginger to a boil in a medium saucepan, stirring frequently.
  3. Add cranberries and return to a boil. After reaching a full boil and berries have popped open, cook for 1 minute, stirring frequently.
  4. Remove from heat, cool to room temperature, and refrigerate before serving.

Notes

  1. This can be made ahead and stored in the refrigerator for up to 3 days before serving.

Basic Cranberry Sauce

  • 1 12 oz package of fresh cranberries
  • 1 cup sugar
  • 1 cup water
  1. Rinse cranberries in cold water.
  2. Bring sugar and water to a boil, stirring frequently.
  3. Add cranberries and return to a boil. After reaching a full boil and berries have popped open, cook for 1 minute, stirring frequently.
  4. Remove from heat, cool to room temperature, and refrigerate before serving.

Notes

  1. Variation on basic cranberry sauce: add a little orange zest.
  2. This dish can be made ahead and stored in the refrigerator for up to 3 days before serving.
  3. When fresh cranberries are not in season, you can use a 14 oz can of whole cranberry sauce. Put this in a saucepan with 1 TBS water, 1/4 cup brown sugar, 1/2 tsp ground cinnamon, 1/2 tsp ginger. Bring to a light boil, stirring, and then let cool to room temperature.

Southern Beans