Cranberry sauce tends to be a polarizing dish on the Thanksgiving table. People love it or hate it in general, and some people who love it actually somehow prefer the canned, store bought stuff. You won’t be surprised to learn that I very much prefer homemade cranberry sauce, and that I had to add a couple of extra, complimentary flavors to make the sauce even more bright and zingy: fresh ginger and grapefruit! The ginger adds pungent sweetness and a hint of spice, while the grapefruit is juicy and a little bitter, almost like the citrus cousin to a cranberry. This sauce is delicious alongside every item on my menu; trust me, I’ve sampled them all!
Grapefruit Ginger Cranberry Sauce
- 1 pound fresh or frozen cranberries
- ½ cup sugar or up to ¾ cup if higher desired sweetness
- 1 tablespoon grapefruit zest about 1 large grapefruit
- ½ cup grapefruit juice about ½ large grapefruit
- 1 ½ tablespoons grated ginger about 1 inch piece
- ¼ teaspoon kosher salt
- In a medium sauce pot over medium heat, add all ingredients and stir to combine. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, or until cranberries begin to burst and release their juice.
- Remove from heat and transfer to a resealable container and allow to cool to room temperature before covering and transferring to the refrigerator to cool completely.
- Serve chilled.