Fresh Cranberry Sauce with Ginger and Pineapple
Have you tasted fresh cranberry sauce made from real, whole cranberries? If you think you don’t like cranberry sauce, I would recommend trying this recipe, it is likely to change your mind. I used to think cranberry sauce was made in a can. It was some sort of canning, or pickling process, that turned the cranberries into a cranberry sauce. This can shaped infamous cranberry sauce is the only way I had experienced cranberry sauce, until last year.
My fantastic-fitness-mom-friend brought over a new cranberry sauce to last year’s Thanksgiving festivities. Fresh ginger? Fresh cranberries? My mind was blown. It wasn’t just the flavor combination, but the texture.
Fresh cranberry sauce is an entirely different cranberry sauce all together.
This year I made sure to ask for the recipe. In fact, when asking for it, I learned another friend had also been inquiring for this same recipe. Which only confirms, it was not just me, this is truly the best way to enjoy cranberry sauce, and the only way I will be serving it from now on.
And guess what? If you have about 10 minutes to spare, fresh cranberry sauce, with real ginger, and pineapple can be on your table today tonight!
The original recipe called for oranges, but I happened to have pineapple in the fridge, so we went with that. I am happy to report both are equally delicious, so you can pick oranges or pineapple….or maybe you just get crazy and do both!
If any of this delicious fresh cranberry sauce makes it to the next day (unlikely). You can use it in this great Thanksgiving leftover recipe!
Thanksgiving Quesadilla, drizzled with sweet, tart, ginger spicey fresh cranberry sauce.