Fresh cranberry sauce is so very easy to make, I cannot understand why anyone would go for the canned. This recipe is a starting point. Every year I change my sauce up a bit depending upon what’s in my refrigerator and what else is being served with my Thanksgiving meal. Oranges can sub for the grapefruit, or use mango, apples and/or raisins. I like my sauce on the tart side so taste your sauce and add sugar or more honey as you like it.
The sauce keeps at least a week and freezes well. I use any leftover for topping my hot cereal. For that reason I buy several bags of cranberries now, when they are readily available, keep in my freezer and make more sauce as desired.
1 bag of fresh (or frozen) cranberries
1 grapefruit, zested, peeled and cut into sections
1/3 cup honey (or granulated sugar)
3-5 pieces candied ginger
Zest the grapefruit (using only the yellow part) and place in a medium saucepan along with cranberries, honey, ginger, water, grapefruit sections and any juice you can squeeze out of what’s left of the grapefruit.
Cook on medium high heat. Once cranberries start to “pop” lower the heat and cook another 10-15 minutes. Let cool and store in refrigerator until ready to serve.