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Ginger Sake Cranberry Sauce

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Ginger Sake Cranberry Sauce

Every year comes the same challenge: how to mix up plain old cranberry sauce. Not that there’s anything wrong with plain cranberry sauce, but I’m always looking for something new and different (in essence, blog worthy).

Now, I don’t like relish. That’s just weird. I want cranberry sauce, not chunky crunchy fruit salad masquerading as sauce.

Asian Cranberry Sauce with Sake and Fresh Ginger

Since our Thanksgiving was loosely Asian-themed, we were trying to think of ways to spice up our cranberry sauce to go along with it. I chose to add just a smidge of ginger (just enough to entice the tastebuds, not overpower the palette) and a splash of Japanese sake. Because boozy cranberry sauce is always a good decision, I mean, really, where can you go wrong?

Asian Cranberry Sauce with Sake and Fresh Ginger

It may just be my favorite cranberry sauce yet, right behind last year’s Hibiscus Cranberry Sauce. In fact, I wish I had made more of it (I only used one 8-ounce bag, where I think at least two would have been appropriate). Then again I’m the type who can eat cranberry sauce in various forms for weeks following the holidays. With some goat cheese and arugula, it makes for one heck of a turkey sandwich.

Ginger Sake Cranberry Sauce

Knowing nothing about sake, we picked this one up based on the pretty pink packaging (girly sake, as Taylor called it) and a description that mentioned an “appealing, fruity flavor”. Cranberries are fruit, so that meant it’d go together, right?

Ginger Sake Cranberry Sauce

Apparently this week has unintentionally become cranberry week. And that’s ok with me: I’m of the mindset that cranberries can (and should!) be enjoyed year round. So stock up, freeze a few bags while you still can, and enjoy the tart results for months to come.

Ginger Sake Cranberry Sauce

Ingredients:

  • 8 ounces fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon fresh grated ginger
  • 3 tablespoons sake

Directions:

In a saucepan, combine cranberries, water, sugar, and ginger over medium heat. Bring to a simmer, stirring occasionally, for 10 to 15 minutes or until cranberries are burst and liquid is thickened. Remove from heat and stir in sake. Sauce can be made up to 3 days ahead of time and refrigerated in a jar or airtight container.

All images and text © Lindsay Landis /

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16 Comments Leave a Comment »

  1. This sounds amazing! I’m with you on being able to eat cranberry sauce in various forms for weeks to come. My fave sauce to date uses cabernet rather than water and some blueberries too. I love that you used sake and ginger…mmm! Pinned!

  2. What a neat twist on classic cranberry sauce! Love the addition of ginger, that is one of my favorite flavors :)

  3. It looks amazing. I wish I had cranberries where I live but I don’t. Maybe I can use another berry instead, we have a ton of blueberries and they are almost in season. Thanks for sharing!

  4. I was literally just thinking, “Wait, did I miss the announcement for cranberry week?!” HA! :) Love it all!! 

  5. I just polished off the rest of our cranberry sauce yesterday and realized that I need to make it way more than once a year. It’s just SO good on sammies, and I love this ginger twist!

  6. What a great way to revive the old classic! Ginger just perks everything up. 

  7. Mmm! I’m so intrigued by the addition of the sake! 

  8. What a creative spin on classic cranberry sauce! I’d never think of adding ginger or sake to it. Must try soon!!

  9. Hi this combination. So festive and bright! 

  10. This combination sounds incredible! So great for the holidays

  11. I think that was inspired idea—especially since you were having an Asian themed
    meal. The photo is excellent. The cranberries are glistening.

  12. I love that your Thanksgiving was Asian-themed!  Such a great idea and this cranberry sauce would be the perfect addition for Thanksgiving or Christmas!

  13. Sounds like a great creation! :)

  14. I will go down this road with you. I like the idea of doing something other than just sugaring the crap out of cranberry sauce. Not that I don’t like sugar. 

  15. Delicious. I have never had cranberry sauce before, probably because it was that unappetizing-looking stuff from the can that graced my grandmother’s table. This was amazing, and so easy. I didn’t realize that making cranberry sauce was so simple. I made it for Christmas Eve, but I have another bag of cranberries–plus the ginger root–so I may make it again soon.

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