Chef Anthony De Palma

Ginger-Spiced Cranberry Sauce Recipe

This is a wonderfully easy, and a favorite Cranberry recipe of mine.  I would recommend making this a few days in advanced!


Makes about 2 cups




½            teaspoon yellow mustard seed

3            whole cloves

1            stick cinnamon

1            tablespoon butter

1            shallot, finely chopped

1            cup red wine

2            tablespoons red wine vinegar

1            cup brown sugar

1            piece (1 inch) fresh ginger, thickly sliced

3            strips orange rind, white pith removed

12            ounces            fresh cranberries

2           teaspoons




  1. In a saucepan over medium heat, toast the mustard seed, cloves, and cinnamon, stirring often, for 3 minutes, or until fragrant. Remove from the pan.


  1. Add the butter and when it melts, add the shallots. Cook, stirring often, for 3 minutes. Add the wine, vinegar, sugar, ginger, orange rind, and toasted spices. Bring to a boil, stirring to dissolve the sugar. Add the cranberries and lower the heat. The liquid should barely bubble. Simmer, stirring occasionally, for 45 minutes or until the liquid reduces by half.

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