Cranberry-Ginger-Clementine Sauce

It’s that time of year again when the table is laden with traditions new and old, whether it’s a roast turkey with mashed potatoes or a leg of lamb with rice pilaf. One thing for sure is that the ubiquitous cranberry sauce always makes a comeback. Granted, the ridged canned sauce has its nostalgic place at the table, but it’s nice to feature fresh cranberries that we won’t have all year-long. So, last year we gave you a recipe for fresh cranberries mixed with Sukhi’s jalapeño chutney. This year, we’re taking our favorite spices and cooking them together with bright citrus and cranberry to make this fresh and tangy holiday condiment. We hope you’ll enjoy it. Happy Holidays.–Kim Sunée

Fresh Cranberry-Ginger-Tangerine Sauce

Course Side Dish, Vegan, Vegetarian
Cuisine Indian


  • 3 small clementines or tangerines
  • 1 cup granulated sugar
  • 1/2 cup fresh orange juice
  • 12 ounces to 1 pound fresh or thawed frozen cranberries
  • 1 tsp grated fresh ginger
  • 1 whole star anise
  • 1 stick cinnamon
  • 1 pinch ground cardamom


  1. Wash clementines thoroughly and cut crosswise and into quarters or eighths. Combine clementines with sugar and orange juice in a medium pot over medium high heat and cook, stirring occasionally, until sugar dissolves. Decrease heat to low and cook until clementines are soft and tender, about 30 minutes.

  2. Add cranberries, ginger, cinnamon, star anise, and cardamom and cook, stirring occasionally, another 10 minutes or until cranberries are soft; the sauce will thicken as it cools. Let cool and chill until ready to serve.

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