Why make boring ol’ cranberry sauce when you can make lemon ginger cranberry sauce from scratch?! We’re using fresh cranberries, grated ginger, lemon zest, and maple syrup for sweetener.
Oh the time has come to start thinking about all things Thanksgiving! We’ve been cooking up a storm in the Fit Foodie Kitchen (re: Vegan Green Bean Casserole, Sausage Stuffing, and Roasted Ranch Turkey Breast) and can’t wait for the actual day to be here.
A Unique Cranberry Sauce Recipe
If you search the internet for “cranberry sauce,” you’ll see lots of results for basic ol’ cranberry sauce made with white sugar and no added fun flavors.
We wanted to bring you a fun twist on cranberry sauce and add a little citrus and pizzaz. Insert: lemon + ginger.
This flavor combination is a favorite of ours and pairs so well with fresh cranberries. You’re going to want to make this every year from here on out.
It’s healthy, too!
Did we mention that this healthy cranberry sauce is:
- refine sugar-free
What You Need for Lemon Ginger Cranberry Sauce
- Fresh cranberries – bye-bye canned cranberry sauce! We’re going fresh.
- Maple syrup – we love using all-natural sweeteners and maple syrup really hit it on the head. It adds just the right amount of warmth.
- Grated fresh ginger – we love keeping a tube of ginger paste on hand at all times. It works great in place of freshly grated.
- Cinnamon – Cinnamon, and ginger just play nice together. Just a great flavor combo.
- Lemon juice – you don’t need a TON of lemon in this recipe because the cranberries are already pretty tart. Citrus does balance everything out, though.
- Water – Water is what breaks down the cranberries to create the sauce!
- Salt – A pinch is all you need.
Looking to really jazz things up?! Here are some fun ingredient swaps for you to try out!
lemon –> orange
maple syrup –> honey
water –> orange or cranberry juice
How to Make Cranberry Sauce (step by step)
- Place all ingredients into a medium pot and bring to a boil over medium/high heat.
- Once boiling, turn the heat down and let simmer on low for 6-10 minutes. During this time, make sure to whisk cranberries as they break down.
- After 6-10 minutes, your sauce should thicken and you can remove it from the heat.
- Let cool for at least 10 minutes before serving warm. Do note that as it sits it will thicken even more!
Complete your Thanksgiving meal with some of our favorite healthy Thanksgiving recipes to compliment this cranberry sauce!
Store leftover cranberry sauce in an airtight container in the refrigerator for up to 3-5 days.
Can you freeze cranberry sauce?
Cranberry sauce is a great Thanksgiving side to freeze. Let it cool completely and then transfer it into a freezer-safe gallon-size bag. Remove as much air as possible and seal. Freeze for up to 3 months.
When you’re ready to eat your frozen cranberry sauce, let it defrost completely. Then transfer it into a medium saucepan and bring it to a boil over medium/high heat.
- 12 oz. fresh cranberries
- 1/3 cup maple syrup (or honey)*
- 1 teaspoon fresh grated ginger
- 1/8 teaspoon ground cinnamon
- 1 tablespoon lemon juice (+ grated zest for garnish)
- 1/2 cup water
- pinch of salt
- Place all ingredients into a medium saucepan.
- Turn the heat to high and bring to a boil, uncovered.
- Once boiling, turn heat to low and let simmer for 6-10 minutes or until thickened.
- Let cool for 10 minutes and serve warm.
Tips & Notes
- maple syrup – feel free to add more, to taste depending on how sweet you like your cranberry sauce.
Serving Size: 6 Calories: 77 Sugar: 14 Fat: 0 Carbohydrates: 18 Fiber: 2 Protein: 0
Keywords: cranberry sauce, unique cranberry sauce recipe