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If you want to step up your Thanksgiving game this year, you need to make this Spiced Cranberry Sauce! It’s delicious and is just the right amount of kick to take your Thanksgiving up a notch!
If you want a fun kid’s idea for Thanksgiving breakfast, make these cute Turkey Face Donuts!
This recipe is Gluten Free, Paleo, Vegan, and Vegetarian approved.
Spiced Cranberry Sauce
Serves – 8 to 10
What You Need
1 bag (12 oz.) of Fresh Cranberries
1 cup (8 oz.) of Orange Juice
Zest of 1 Large Orange
¼ cup of Maple Syrup
2 teaspoon of ground Ginger
1 teaspoon of ground Cinnamon
1 teaspoon of ground Cloves
A fat pinch of sea salt
How To Make Spiced Cranberry Sauce
Over medium heat, stirring frequently, bring the orange juice to boil. The cranberries would start to pop at this point too.
Turn down the heat to medium-low and let it simmer for 15 minutes, stir frequently.
You are done when almost all the cranberries have popped, the sauce is thick and is gorgeous red in color.
Cool in the fridge until you’re ready to serve.
Related: Crockpot Tangy BBQ Meatballs
Things to know
- The cranberry sauce stays good in the fridge for up to a week and for 3 months in the freezer.
- It is perfect for making ahead for a big Thanksgiving dinner.
I love this recipe for Spiced Cranberry Sauce because it’s something I can make in advance for our Thanksgiving meal. It seems there are so many recipes that I need to make the day before, or the day of, that I run out of time and don’t get to cook all the recipes I’d like to. This stores so nicely in the fridge, that I make it a few days in advance, and then stick it in an air-tight container until Thanksgiving day. Do you make your own cranberry sauce, or do you buy canned? Try this recipe this year and mix things up a bit!