This spicy cranberry sauce combines sweet-tart cranberries with the warmth of ginger, cloves, and cinnamon. But more than that, a red chile adds just enough of a kick to make it stand out on your holiday table.
I love my turkey smothered with cranberry sauce–but it has to be a good one. It’s one of the simplest things to make so there’s no need to buy a ready-made version and besides, the result of a homemade sauce is far superior. I stud the ginger so that the cloves don’t end up in your mouth–a great tip I learned years ago working in the kitchen.—Clodagh McKenna
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Can I make spicy cranberry sauce ahead of time?
You can make this sauce up to three days in advance but it will become jelly-like if cooled. To revive it, place a saucepan over low heat, add 100ml of water and stir in the set cranberry sauce. Keep stirring and it will loosen up once more, back to the consistency it should be.
Can I freeze leftover spicy cranberry sauce?
To freeze the cranberry sauce, place it in a resealable plastic bag and lay flat in the freezer. The frozen cranberry sauce will last 2 months. To thaw, place in the fridge overnight or submerge the frozen bag of sauce in a bowl of cold water.
Can I use spicy cranberry sauce for anything else?
The sauce also works as a fantastic glaze for hams or poultry, so if you’ve got space, double up on the recipe and make your glaze and sauce in one sweep.
Spicy Cranberry Sauce
- 1 cup granulated sugar
- 1/2 cup water
- 8 whole cloves
- 1 inch (25-mm) piece fresh ginger peeled
- 4 cups (12 oz) fresh cranberries
- 1 cinnamon stick
- 1 red chile halved lengthwise and seeded
- In a medium saucepan over medium heat, combine the sugar and water and slowly bring to a boil. Once the sugar has dissolved, lower the heat.
- Stick the cloves into the fresh ginger and add to the saucepan, followed by the cranberries, cinnamon stick, and chile. Adjust the heat to bring the mixture to a simmer. Cook until the cranberries have popped and the sauce has thickened, 10 to 15 minutes.
- Remove from the heat and discard the ginger, cinnamon stick, and chile halves. Let cool to room temperature before serving. The sauce can be served immediately, or refrigerated overnight to allow the flavors to meld. Bring to room temperature before serving.
Recipe Testers’ Reviews
How convenient it was to run into this recipe just before Thanksgiving?! I still had fresh garden peppers available. Decided my best choice was a birds-eye chile. It was small at 1.6 grams but mighty according to its glorious aroma. In 20 minutes I had an amazing spicy cranberry sauce with just enough heat to make me blush with satisfaction.
I served this well balanced yet heat spiked cranberry sauce along with my pomegranate glazed Cornish game hens. Even my son-in-law who claims he doesn’t like spicy food enjoyed this sauce, choosing it over our traditional cranberry-orange that I also made just in case.
I found fresh cranberries in Canada the week before Thanksgiving, so decided to give this spicy cranberry sauce recipe a go. It was really delicious and enjoyed by kids and adults alike. I like chile, but figuring not everyone around the table would feel the same, I pulled the chile pieces out partway through cooking, once I could taste a nice amount of heat. I’d definitely make this again! We enjoyed ours with Thanksgiving roast turkey and all the usual sides.
Somehow I have grown up into a person who takes cranberries very seriously, and while this spicy cranberry sauce doesn’t quite dethrone our family recipe, it is a very good sauce with a little kick of heat, making it perfect for savory applications.
This is the cranberry sauce you want to have with roasted meats, a cheeseboard, potato pancakes, or use in marinades. This is the first recipe I’ve made where you start with simple syrup before adding the cranberries (rather than adding everything at once and heating it together) and I think it works for making a sauce that’s less broken down than is traditional.
I used a Fresno chile which brought just enough heat to be interested but not enough to overpower things.
A very cold spring in Chicago has us drinking hot apple cider at the farmers market in late May, and so cranberries, when it’s nearly June, seem also wholly appropriate in our fall-like spring!
My cranberries took a little bit longer to pop than the 15 minutes stated. Once finished, we used this as an addition to a cheese plate. This could also be swirled into oatmeal or yogurt.
Originally published November 13, 2021