Fresh Cranberry Ginger Sauce ~ Addictively Tasty!

canning jars of cranberry ginger relish

Blythe, my youngest son David’s, sweetheart [and wife as of September 2012] made this addictively yummy cranberry sauce for Thanksgiving. Was hooked on first taste: tart, sweet, gingery, a GORGEOUS ruby hue, and easy-to-make….what more could one desire in a fresh cranberry ginger sauce for Thanksgiving?!!

eBlytheDave NOV2010
Blythe McCurdy Brownlow and David Brownlow

This simple fresh Cranberry Ginger Relish recipe from Ms. Martha’s collection of Thanksgiving fare uses only 4 INGREDIENTS:

4 ingredients for simple cranberry ginger relish
Easy & quick Cranberry Ginger Relish Sauce uses four ingredients

* 12 ounces Fresh or Frozen Organic Cranberries
* 1 cup Organic Golden Cane Sugar
* 1 Tablespoon fresh grated Organic Ginger root
* 2 Tablespoons of a dark flavorful Organic Sherry Vinegar

Cynthe’s COMMENTS:
I used Napa Valley Naturals White Oak Aged Sherry vinegar, and microplaned the ginger, which may have made the sauce more potently gingery. A rougher grating like Blythe did adds a nice texture.

fresh cranberries, granulated cane sugar, grated fresh ginger mixed together
Mix the fresh cranberries, granulated cane sugar, and grated fresh ginger in a large pot.


  1. In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil.
    Cynthe’s TIP: Cranberries splatter when they cook, use a cooking pot with a lid. May make a mess or give you small burns from the hot juices.
  2. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes.
    Cynthe’s TIP: I mashed the cranberries with a potato masher for a smoother texture a bit more like jam.
  3. Stir in vinegar.
    Cynthe’s TIP: You may let the hot sauce sit un-lidded for several minutes on the stove to let some of the vinegar smell evaporate, so it won’t be too pungent.
cooked cranberry relish
Stir the sherry vinegar into the hot cooked cranberry relish.
  1. Remove relish from heat. Put up in preserving jars using standard canning protocols. (See any of our Preserves recipes.)
  2. OR Let cool to room temperature, and serve.

YIELD: Doubled the recipe, which made 3-8 ounce jars plus 2-4 ounce jars and a 2 ounce taster jar or two (if I hadn’t licked out the jam pan!)

cheese sandwich made with rustic bread, mayo, cranberry ginger relish, & alfalfa sprouts
Find any excuse to enjoy this relish! I used some on my sharp cheddar cheese sandwich made with a rustic walnut bread, soy mayo & alfalfa sprouts.

Don’t make the mistake of relegating such a delish cranberry sauce to one seasonal holiday a year. It’s an excellent sauce to have in your winter pantry supplies. Plan to put some up in jars, while fresh cranberries are still in season (or purchase some from our Shop FWB store) to eat all year as I do.

The 2-ounce 'Taster' jar of Cranberry Ginger Relish is half finished in only 2 days as I can't resist nibbling teeny spoonfuls!

This tasty Fresh Cranberry Ginger Relish pairs well with sweet potatoes & yams, winter squash, sharp cheeses, yogurt, other creamy desserts like cheesecake or ice cream, and would be a hearty side to meats for those of you who use meat in your diets.

ENJOY! And let us know what you think, if you make it.

2 thoughts on “Fresh Cranberry Ginger Sauce ~ Addictively Tasty!”

  1. It is! Bernideen ~ I’m contemplating opening another jar soon. But I need to finish the already opened jars of other preserves first….which will take awhile since my hubby doesn’t eat jams or preserves that often.

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