This is my favorite. It’s an adaptation of a few recipes, plus some twists of my own. The basic concept of adding Ginger Ale came from Alton Brown of Good Eats. Brilliant. Adding a little fresh ginger boosts the taste a bit, and the sauce ends up very yummy, but it is incredibly easy.
This is gfcf, gluten, dairy, egg, soy, peanut, tree nut, and wheat free. If you get the right brands, this could also be corn free. Cranberries (and blueberries) are in a different food family than strawberries, raspberries, and other berries, so they are safe for our berry-allergic child.
- 2 12 oz bags cranberries
- 1 cup orange juice
- 2 cups ginger ale (check ingredients)
- 2 pinches kosher salt
- zest of 1 orange or 2 clementines (depending on what you have in the house)
- 1 cup brown sugar (check ingredients – some add caramel color)
- 1/2 cup white sugar
- 1 knuckle-sized piece of ginger, grated
Put all ingredients into a large saucepan or small soup pot. Bring to a boil over medium-high heat. Reduce heat to medium-low, and let simmer about 30-45 minutes, until it is significantly reduced and pretty thick. Cool, and either refrigerate until needed or serve.
The cooking will mash the cranberries a bit. You may want to puree some or all using an immersion blender, depending on your tastes, and the willingness of your family members to eat things with lumps.