Base Cranberry Sauce

A step up from the run of the mill cranberry sauce.


  • Prep Time: 10 min
  • Cook Time: 20 min
  • Other:
  • Total Time: 30 min
  • Servings: 8


  • 2 tablespoons canola oil
  • 1 tablespoon grated ginger or 3/4 tsp ground
  • 3/4 cup (160g) brown sugar
  • 1/2 cup honey
  • 1/4 cup orange juice
  • 1/4 cup (50g) granulated sugar
  • Pinch kosher salt
  • 1 pound fresh or frozen cranberries


  • Heat the canola oil in a large pot over medium heat. Add the ginger and shallots (if included) and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 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.


  • 1 large shallot, finely diced – This was in original recipe but I don’t include it.


  • None