Ingredients
- 2 tablespoons canola oil
- 1 tablespoon grated ginger
- 1 large shallot, finely diced
- 3/4 cup brown sugar
- 1/2 cup honey
- 1/4 cup orange juice
- 1/2 cup granulated sugar
- Pinch kosher salt
- 1 pound fresh or frozen cranberries
Directions
Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.
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By HannahJoyH
Tahlequah, OK
on December 18, 2012
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I served this for Thanksgiving and my father said "This is the BEST cranberry sauce he EVER had!" Another guest said, they don't usually eat cranberry sauce, but this was delicious. I was surprised by how easy it was to make (even when I had several things going on the stove that needed a great deal of attention.
By lewcook
Birmingham, AL
on November 21, 2012
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This basic cranberry sauce recipe is a brilliant blend of sweet and savory ingredients. The shallots are very important and must not be omitted. I made it the first time for Thanksgiving 2011 and it was a big hit. I never thought that shallots, cranberries and ginger could combine into something so exquisite, but I am a true believer now. This is a sauce that I will serve on many different occasions and have already recommended it to others. Try it. You'll definitely like it.
By CieloPotter
on November 28, 2011
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I know some may believe that shallots and cranberries don't belong together, but I thought the onions added a really nice, interesting flavor to the sauce. As for its being too sweet, I found that just a handful more of the cranberries balanced that out well, as would Bobby's suggestions for a lime or vinegar or blackberry addition.
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