Cape Cod Cranberry & Candied Ginger Sauce with Martha’s Vineyard Sea Salt in Blueberry Honey will become a favorite at your holiday table!
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Fresh or Canned…
First, let’s get this out of the way: I prefer cranberry sauce made from fresh cranberries but in no way am I going to judge or patronize you if you have a love for the canned version. We all have the right to choose, so let’s move on.
But I will ask those canned sauce lovers to give fresh sauce a chance, just once. Maybe this is the one time you try it and decide? I can’t promise you’ll love it because again, we all have the right to choose, but I do want everyone to give it a try.
Martha’s Vineyard Sea Salt
Cape Cod Cranberry & Candied Ginger Sauce with Martha’s Vineyard Sea Salt in Blueberry Honey – yes, that special jar of salt you see right there is the finishing touch in this cranberry sauce. It balances out the sweet and tart cranberries!
Martha’s Vineyard Sea Salt is the Vineyard’s first operating salt works in nearly 200 years and is produced by husband and wife team of Heidi Feldman and Curtis Friedman, a tech consultant-turned-entrepreneurial farmer and carpenter who share a commitment to local, sustainable food production and a deep love of Martha’s Vineyard.
Want to try Martha’s Vineyard Sea Salt this holiday season? Use the code MARNELY for 25% off orders $35 and over – good through Dec 1, 2020.
Cape Cod Cranberries
This recipe is super simple, comes together in about 15 minutes, and has a great balance of sweet, tart, spicy, and salty all in one. A good recipe needs to hit a few notes, so it’s not flat. Sometimes you’ll taste a cranberry sauce that is just sweet, and that’s no fun.
Because I used both fresh Cape Cod cranberries in this recipe, along with fresh and candied ginger, you get a blend of flavors that pair perfectly well with a big savory holiday dinner. A dollop of this on the side of your plate, to have with every bite, is just what I love about it.
- 1 pound fresh cranberries
- 1 teaspoon fresh ginger, grated
- 1 cup water
- ½ cup granulated sugar
- ¼ cup chopped candied ginger
- 1 teaspoon Blueberry Honey Sea Salt
- In a medium saucepan, place the fresh cranberries, grated fresh ginger, water, and sugar and simmer over medium heat for about 10-15 minutes, until cranberries start popping.
- Reduce the heat, add the candied ginger and Blueberry Honey Sea Salt and stir.
- Cook for five more minutes and refrigerate before serving.
DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!
Don’t forget: Use the code MARNELY for 25% off orders $35 and over on Martha’s Vineyard Sea Salt – good through Dec 1, 2020.