A Cranberry Christmas Classic with a Twist: My Grandma’s Secret Ingredient Jellied Sauce
Christmas and Thanksgiving would not be the same without a colorful dish of Jellied Cranberry Sauce on the table. It’s a tart and sweet custom, a zesty taste of celebration to go with the savory meal. However, I wanted to take this traditional meal to a whole new level this year by adding a little something special—a recipe secret from my granny’s kitchen. Now grab your mixing bowl and get everyone together, because I’m about to reveal a recipe (along with the secret ingredient!) that will have your visitors begging for seconds.
Although I’m not a trained chef, I got this recipe from my granny, who was able to create delicious dishes with the most basic ingredients. Her jellied cranberry sauce stole the show every holiday season, leaving everyone wishing for more. I made the decision to pay tribute to her this year by disclosing her secret to the public—or, at the very least, to you, my beloved readers.
But let’s first discuss the key ingredient—cranberries—before we get started on the recipe. Not only are these ruby-red beauties wonderful, but they’re also healthy since they’re loaded with antioxidants and taste! Though frozen cranberries would do in a hurry, I really prefer to use fresh. Just keep in mind that fresh cranberries may require a little longer to boil in order to release their natural pectin, which is responsible for the sauce’s velvety gel.
Alright, now onto the good stuff! Here’s what you’ll need for Jellied Cranberry Sauce recipe:
Ingredients:
- 12 ounces fresh cranberries (or 16 ounces frozen)
- 1 cup granulated sugar
- 1/4 cup water
- 1 orange, zested and juiced
- 1 cinnamon stick
- 1/4 teaspoon ground ginger (here’s where Grandma’s secret comes in!)
- Pinch of salt
Instructions:
- The cranberries, sugar, water, orange zest, and cinnamon stick should all be combined in a medium pot. Over medium heat, bring to a boil, stirring periodically until the sugar dissolves.
- Simmer for ten to fifteen minutes, or until the sauce thickens slightly and the cranberries burst. You may need to add a few more minutes if you are using frozen cranberries.
- Take off the heat source and dispose of the cinnamon stick. Mash the cranberries with an immersion blender or potato masher until you get a thick sauce. Although you may mix it all the way smooth if you’d choose, I personally love it with a little grain.
- Add the ginger, orange juice, and salt and stir. To suit your tastes, modify the sweetness or sharpness with a taste. For a sweeter sauce, increase the sugar content; for a more vibrant taste, squeeze in additional orange juice.
- Transfer the sauce into individual molds or a serving plate. Chill for a minimum of two hours, or until the sauce becomes firm and viscous.
Folks, there you have it! A traditional jellied cranberry sauce enhanced by the addition of ginger, grandma’s secret ingredient. This recipe is elevated by the gentle warmth and rich flavor that the ginger brings. It’s going to be the highlight of your Christmas table since it strikes the ideal mix of sweet, tart, and spicy flavors.
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Some of you may be asking, “Why ginger?” at this point. My grandmother, however, always said that it offered a little something more, a surprising delight that astonished the palate and kept patrons coming back for more. I can assure you that she was correct! The sauce becomes even more flavorful and unforgettable with the addition of ginger, which adds another level of depth to the taste profile.
Try this recipe instead of store-bought goodies this holiday season. It’s simple to prepare, made with healthy ingredients, and will wow your visitors. And you get to pass on a little piece of your grandmother’s history to each and every person who eats one. Who knows, maybe you’ll use this recipe to start your own family tradition and pass on your own secret ingredient to the next generation.
Happy holidays, to all of you! And never forget that the most crucial component in any recipe is always love—maybe with a little of ginger, too!
P.S. Don’t forget to garnish your sauce with fresh orange slices, cranberries, or even a sprig of rosemary for an extra festive touch!
Easy Jellied cranberry sauce recipe
Ingredients
- 12 ounces fresh cranberries or 16 ounces frozen
- 1 cup granulated sugar
- 1/4 cup water
- 1 orange zested and juiced
- 1 cinnamon stick
- 1/4 teaspoon ground ginger here’s where Grandma’s secret comes in!
- Pinch of salt
Instructions
- The cranberries, sugar, water, orange zest, and cinnamon stick should all be combined in a medium pot. Over medium heat, bring to a boil, stirring periodically until the sugar dissolves.
- Simmer for ten to fifteen minutes, or until the sauce thickens slightly and the cranberries burst. You may need to add a few more minutes if you are using frozen cranberries.
- Take off the heat source and dispose of the cinnamon stick. Mash the cranberries with an immersion blender or potato masher until you get a thick sauce. Although you may mix it all the way smooth if you’d choose, I personally love it with a little grain.
- Add the ginger, orange juice, and salt and stir. To suit your tastes, modify the sweetness or sharpness with a taste. For a sweeter sauce, increase the sugar content; for a more vibrant taste, squeeze in additional orange juice.
- Transfer the sauce into individual molds or a serving plate. Chill for a minimum of two hours, or until the sauce becomes firm and viscous.
