I make this sauce every year, I love the spiciness ginger adds to cranberry sauce.

For this recipe you’ll need

• 12 ounces whole cranberries
• 3/4 cup brown sugar
• 2 tablespoons grated fresh ginger
• 1/4 cup candied ginger, finely chopped
• 1/2 teaspoon powdered ginger
• pinch of salt

Combine all ingredients in a small saucepan.  Add 3/4 cup water.  Bring to a gentle boil and reduce heat to low.

Simmer until the berries start to burst.  For chunky cranberry sauce (shown here), keep stirring to a minimum and remove the sauce from the heat just when the berries start to burst.  For smoother sauce, leave the sauce on the heat for a few more minutes and stir occasionally to break up the berries.

Chill and serve.

Enjoy!