Whenever the holidays come around, most of us scramble to find the recipes to serve to our families. In the rush, people often just buy cranberry sauce from the store. It's so easy to make this homemade cranberry sauce recipe, you'll never need to buy it again. Plus there are many different variations of what you can add to personalize your sauce.
Whenever we are cooking for Christmas or Thanksgiving, there is usually so much going on. On top of trying to get things right on the day, timing of the meals, making condiments might be the last thing on your mind. However, homemade sauces always taste better than store bought. And you avoid serving the lumpy, jar shaped, jellied cranberry sauce you buy from the store. Homemade sauce looks so much more appealing on your celebration table.
Lingonberries are commonly found in Scandinavia and Russia, but also grow in Canada and Alaska. Most of us would recognize Lingonberry Sauce made famous by Ikea. It's also known as Cowberry, but cowberry sauce doesn't sound as nice. For me, it's interchangeable with cranberries.
Lingonberries are physically a bit smaller than cranberries and a little less acidic. Some people say that wild Lingonberries are a bit healthier than cultivated cranberries, as they are darker in color. Dark color means there is more procyanidin, an antioxidant. In Russian, Lingonberries are called Brusnika (Брусника) and can be bought frozen in most Russian deli stores.
Homemade Cranberry Sauce Recipe Variations
There are many different recipes out there when making homemade cranberry sauce. Everyone has a secret cranberry sauce ingredient. I love more of a classic flavor, with a small twist. Instead of using water with my cranberries, I use Ginger Ale. When it's cooked, there is a very slight ginger-y flavor, but very subtle. The hero must be the cranberries to accompany the turkey, ham, pork or chicken. You don't want it overpowered by any flavors. For different flavor variations, try these ideas below.
- add orange zest to this recipe
- substitute ginger ale with orange juice
- sweeten with maple syrup or honey
- add a splash of port
Just keep the liquid and sugar ratio the same. 1 cup of liquid to 12oz of cranberries, with ¾ cup to 1 cup of sugar. You can adjust to taste. It will seem sweet, but the cranberries are very sour inside.
My Cranberry Sauce Didn't Set!
This has happened to me before too! There are many cranberry sauce recipes out there that tell you to only simmer for 10 minutes before allowing to cool. I find that isn't enough time, and need to simmer at least for 15 minutes. The liquid needs to cook down a bit, and it will further solidify as it cools. If it hasn't cooked long enough, the pectin naturally found in cranberries hasn't been released, which is required for it to gel. You can put it back on the burner to cook for a few more minutes, or if in a hurry, make a cornstarch slurry to use as a thickener.
Can I Use Frozen Cranberries?
Yes! The best thing about this cranberry recipe is that you can use frozen cranberries. No need to pay extra for the fresh stuff. Just allow them to defrost before using.
Can I Make Cranberry Sauce Ahead of Time?
The great thing about homemade cranberry sauce is that it can be made ahead of time. It lasts about 2 weeks in the fridge, and can also be frozen. So you can make a batch for Thanksgiving, freeze it and defrost it for Christmas dinner. So don't worry about it on the day, make it ahead of time. Come to think of it, don't wait for a holiday to enjoy this recipe. Try it alongside your next homemade Roast Chicken. This recipe is too good to enjoy once a year!
Check Out My Turkey Recipes
- How To Deep Fry A Turkey
- Smoked Turkey
- Herb Butter Roasted Turkey
- Leftover Turkey Turnovers with Cranberry
So give it a try this Thanksgiving, Christmas or holiday season. Cranberry Sauce made with Ginger Ale is so easy to make, it will be your new holiday favorite. Bon Appetit! Приятного аппетита!
- 12 oz /350g frozen cranberries or lingonberries
- 1 cup ginger ale
- ¾ cup white sugar
- In a medium saucepan, bring the ginger ale and sugar to a boil until the sugar dissolves.
- Place the cranberries in the hot sugar syrup and bring to a healthy boil. Reduce heat to a simmer. Cook the cranberries for about 15 minutes until they start to burst.
- Remove cranberry sauce from heat and allow too cool. The sauce will thicken as it cools. When cooled, place in a bowl and keep refrigerated.