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This spicy cranberry sauce combines sweet-tart cranberries with the warmth of ginger, cloves, and cinnamon. But more than that, a red chile adds just enough of a kick to make it stand out on your holiday table.
Adapted from Clodagh McKenna | Clodagh’s Irish Kitchen | Kyle Books, 2015
I love my turkey smothered with cranberry sauce–but it has to be a good one. It’s one of the simplest things to make so there’s no need to buy a ready-made version and besides, the result of a homemade sauce is far superior. I stud the ginger so that the cloves don’t end up in your mouth–a great tip I learned years ago working in the kitchen.—Clodagh McKenna
Spicy Cranberry Sauce FAQs
You can make this sauce up to three days in advance but it will become jelly-like if cooled. To revive it, place a saucepan over low heat, add 100ml of water and stir in the set cranberry sauce. Keep stirring and it will loosen up once more, back to the consistency it should be.
To freeze the cranberry sauce, place it in a resealable plastic bag and lay flat in the freezer. The frozen cranberry sauce will last 2 months. To thaw, place in the fridge overnight or submerge the frozen bag of sauce in a bowl of cold water.
The sauce also works as a fantastic glaze for hams or poultry, so if you’ve got space, double up on the recipe and make your glaze and sauce in one sweep.
Spicy Cranberry Sauce
Although not strictly a preserve, this spiced cranberry sauce offers such a great flavor of its season. Perfect with holiday dishes and it does double time as a glaze for other meats, too.
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In a medium saucepan over medium heat, combine the sugar and water and slowly bring to a boil. Once the sugar has dissolved, lower the heat.
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Stick the cloves into the fresh ginger and add to the saucepan, followed by the cranberries, cinnamon stick, and chile. Adjust the heat to bring the mixture to a simmer. Cook until the cranberries have popped and the sauce has thickened, 10 to 15 minutes.
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Remove from the heat and discard the ginger, cinnamon stick, and chile halves. Let cool to room temperature before serving. The sauce can be served immediately, or refrigerated overnight to allow the flavors to meld. Bring to room temperature before serving.
Serving: 1servingCalories: 127kcal (6%)Carbohydrates: 33g (11%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 5mgPotassium: 77mg (2%)Fiber: 3g (13%)Sugar: 27g (30%)Vitamin A: 86IU (2%)Vitamin C: 15mg (18%)Calcium: 16mg (2%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published November 13, 2021
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
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