Fresh Whole Berry Cranberry Sauce with Orange Zest and Ginger

Yield: About 2 cups

Your rating: None (9 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

As Ciscoe said: "After we made this recipe, I realized I'll never need to open a can again!" And although PCC carries some excellent organic canned cranberry sauce, the beauty of making your own is the flavors you can meld into it with so little effort! Here we take advantage of winter's favorite, maple syrup, and punch it up with orange zest and fresh ginger. Yum!



Combine the cranberries with the rest of the ingredients in a saucepan over medium heat. Cook, stirring frequently, until the berries have popped open. Cranberries are very tart so taste for sweetness and add a bit more maple syrup if you like. It will thicken as it cools.

If you like a smoother-textured sauce, you may put the berries through a food mill (my grandmother called this strained cranberries and it is what she always served!) or puree them in a food processor.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 19, 2011.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: cranberries, holidays


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