Fresh Cranberry Sauce

Fresh Cranberry Sauce

Recipe by Katherine Deumling, Cook With What You Have. Paired with Leah Jørgensen Cellars Tour Rain Gamay Noir.

I tend to eat half a batch of this just standing at the counter! It’s tangy, a little spicy, just barely sweet and wonderful. It keeps for at least 2 weeks so make it well before Thanksgiving and save yourself the time day-of. It only takes about 10 minutes to make though so if you forget, no problem. And even if you’re a raisin skeptic, give them a try here–they sweeten the sauce nicely and add some variety in texture without standing out.

It’s also delicious on toast with a little cream cheese or sharp cheddar.

Yields about 3 cups



  1. Put the water, honey, brandy, juice, zest, ginger and pepper in a saucepan. Bring to a boil and combine well.

  2. Add cranberries and raisins and bring to a boil.

  3. Turn down to a simmer and cook for about 7-10 minutes or until the cranberries have mostly popped and the sauce has thickened. It will thicken more as it cools.

  4. Taste and adjust with more honey if needed.

  5. Store in the fridge for up to 2 weeks.


Omit the brandy

Add a bit more honey, to taste

Substitute dried cranberries or other dried fruit for the raisins

Posted on November 22, 2020.