Have you tasted fresh cranberry sauce made from real, whole cranberries? Warm whole cranberries popping on the stove, melting with raw sugar, pineapple, and fresh ginger. The holidays are fully on!
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. Until a couple years ago, this infamous can-shaped cranberry sauce is the only way I had experienced cranberry sauce.
My fantastic-fitness-mom-friend brought over a new cranberry sauce to the 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.
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, a fresh, tart, spicy cranberry sauce can be on your table today tonight!
The original recipe calls 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!