Last updated on November 18th, 2017
I auditioned Cindy Pawlcyn’s cranberry sauce the other day. Shall I offer you my bold, brash, and brazenly-honest opinion of the stuff? Please brace yourself. Unfiltered truth can be difficult to handle.
So here’s the truth, Ruth.
I think Cindy Pawlcyn’s cranberry sauce is one of the best things I’ve ever put in my mouth. It’s zingy with fresh ginger, colorful and slightly acidic with red wine, and barely-sweet with brown sugar and honey. It’s the cranberry sauce of my ruby-red dreams.
I made only one change to Cindy’s directions. After the sauce had simmered, I fished out the slices of fresh ginger. They’d already released their essence into the sauce, but they were too woody, I felt, for good eating.
Here’s the recipe, as adapted by moi:
Take 2 (12-ounce) bags of fresh cranberries…
And put them in a medium-size pot over medium heat.
Add 1 cup dry red wine.
Oh. Be sure to use a high-quality red wine. For this adventure, I used Louis Jadot’s Beaujolais-Village. Other good reds include Coppola Claret and William Hill Cabernet.
Stir in 3 tablespoons honey (I used raw, local honey)…
A knob of peeled, thinly-sliced ginger…
A pinch of kosher salt…
And 1 3/4 cups dark brown sugar.
Now give the pot a good stir…
And let the ingredients simmer gently until most (but not all) of the berries pop — 20-30 minutes.
Off heat, stir in 1/2 teaspoon freshly-ground black pepper.
Retrieve and discard the ginger if it hasn’t softened appreciably. Then transfer the sauce to a bowl, and let it cool to room temperature. Cover and refrigerate for 24 hours or for several days. Yes, this is a sauce that you can make well ahead of serving time.
Serve this totally awesome condiment with pride for Thanksgiving, Christmas, or whenever a cranberry flavor explosion is required. It’s the ideal accompaniment for roast chicken, pork, or turkey.
Here’s the printable:
My adaptation of Napa Valley chef Cindy Pawlcyn's amazing cranberry sauce. You'll find this gingery, winey, not-too-sweet condiment makes the perfect accompaniment for roast turkey, chicken, or pork.
Ingredients
- 2 12-ounce bags (6 cups) fresh cranberries
- 1 cup dry red wine
- 3 tablespoons honey
- A 2-inch knob of fresh ginger, peeled and thinly sliced lengthwise
- A pinch of kosher salt
- 1 3/4 cups dark brown sugar
- 1/2 teaspoon black pepper
Instructions
- Put the cranberries in a medium pot set over medium heat. Stir in the wine, honey, ginger, salt, and brown sugar. Let the mixture simmer slowly until the most of the berries pop -- 20-30 minutes. Off heat, stir in the black pepper. If the ginger has not softened appreciably, fish it out and discard. The ginger flavor will have released its essence during the simmering stage. Cool to room temperature, then transfer the sauce to a bowl. Cover and refrigerate for 24 hours or for up to 5 days. Delicious with roast turkey, chicken, and pork.
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Kathy Jaynes says
Sounds delicious. The red wine makes so much sense.
Thanks, Kevin!
Roslyn Gelle says
Love your sit. Thanks.
Roslyn Gelle says
Site!!! Please change for me.
Kevin Lee Jacobs says
Hi Roslyn Gelle – sit or site, I appreciate your comment!
Lynne says
Cranberry sauce aside, I just wanted you to know that you have inspired me!
I have bought a leaf vacuum and mulcher, and for the first time have put leaf mulch on my flower beds! I anticipate the beginnings of fabulous soil next Spring and the start of a beautiful relationship with my mulcher!
Ellie Bullock says
I will try your cranberry recipe, mainly because you love it. I do love ginger and I think we will like it, as well. Thank you for sharing it with us.
I also have a recipe for you, for a change. I know you love to try new recipes and this one is from my sister, who makes it every year for our Thanksgiving dinner. I believe she found it online some where. It is not a super-sweet sauce, like most people are used to eating, which is why we love it. It’s great on left-over turkey sammies, as well.
Bette’s Spiced Cranberries (6 servings)
1 pkg. (12 oz.) fresh cranberries
1/3 cup water
9 whole cloves
9 whole allspice
1 1/2 stick cinnamon, broken into pieces
1/8 tsp. (scant) mace
3/4 c. brown sugar
Place berries in a covered pot; add water and whole spices, tied up in a cheesecloth bag with the powdered mace. Bring to boil, reduce heat and simmer, covered, about 25 min. Remove spice bag and discard. “Smash” berries slightly and, while hot, add the brown sugar. Cool before serving. Note: Double the recipe if you want to do a lot of “tasting” before serving, or be prepared to make it a second time!)
Kevin Lee Jacobs says
Thanks, Ellie!
Elaine says
Would it work with grape juice rather than wine? I’ve usually just done a basic cranberry sauce with water and honey (no sugar). I will definitely try adding ginger.
Liz says
Question on the recipe- light or dark brown sugar? The picture looks like light brown- just double checking. I’ve never made homemade cranberry sauce- looking forward to trying your recipe
Kevin Lee Jacobs says
Hi Liz – Use dark brown sugar if possible. Mine looks “light” simply because I lightened the photograph!
Grace Cox says
Never wanted to make cranberry sauce but I think I’ll give this one a try, you make this sound delicious.
I love all your little kitchen helpers (dinosaur, doggie and troll baby) in your photos!
Mary W says
Since I adore ginger and love whole cranberry sauce, I will be trying this one. Everyone in my family likes their cranberry sauce shaped like a can! So that means I will get to eat the whole thing myself, especially with leftover dressing. YUM
yamile rijo says
Hello Kevin. Here in Canada our Thanksgiving is over but Christmas is coming up.
I love your toys: where do you keep them and why do you have them?
They made me smile with every picture. You have a great sense of humour!
SueEllen says
Well, Thank you very much Kevin!
I was looking for a new cranberry recipe w/o all the sugar and here it is for me!
Happy Thanksgiving!!
Katie says
Kevin,
I am so making this dish! Love cranberries! Thank you for sharing!
Happy Thanksgiving!
KT
Kathy says
Hi Kevin, I’m making mini cheese cake ramekins that were featured in my local newspaper. Would you recommend this sauce as a topper? Thanks! Oh, and have a wonderful Thanksgiving holiday. I always love your posts. We recently moved again I have twent bags of chopped up leaves collected. Tiny honey locust leaves are my favorite – from male trees of course. I have Kentucky blue grass to kill this spring.
jonnie says
OH MY GOSH! I COULD EAT THIS ENTIRE DISH of HEAVENLY CRANBERRY SAUCE! It is now an official addition to our thanksgiving feasts. Thank you thank you Kevin.
Linda Segal says
Oh my gosh, this is so good! I just made some up today and can’t wait to put it on the table Thursday.
I went whole hog and used the large (32 oz) bag of cranberries that I had bought for fresh cranberry compote, so I scaled the recipe up accordingly. All but the brown sugar, which I realized at the wrong moment that I was slightly short on. The sauce still jelled up very nicely and while a bit on the tart side, it is sweet enough for my family.
Thank you for all of your posts, I always look forward to your wit- and the recipe directions that include steps such as making sure to use the blue spatula and being sure not to ignore the requisite beagle in the kitchen…..
Jane says
Kevin,
This cranberry sauce is divine! I loved it so much, I made it extra to bring as gifts for family I will see at Thanksgiving. I agree with Jonnie – as does my husband – we could have eaten all that we made, but we stopped ourselves. I am thinking of all the things that now must have cranberry sauce on it…. I am sure I can figure out a way to make it a staple at each meal.
Thank you and Happy Thanksgiving to you, the Silver Fox, Lucy, Thin Cat and Tiger
Laurene Stopford says
I made this today. It is super yummy. I shared it with my neighbor who make a brandy one and we both preferred yours. Thanks for sharing! I’ll be making your gravy tomorrow,too. Happy thanksgiving Kevin.
virginia mead says
Will be trying this receipe for Christmas. Looks delicious.
Must find a blue and white bowl!
Virginia
Denise F says
OMG This is s-o-o-o good! The wine & ginger provide a wonderful counterpoint to each other. I didn’t have any fresh ginger so I used 1 tsp for 1 inch of ginger & it was marvelous. Thank you for sharing. I hope you & yours have a wonderful Thanksgiving.
1
Mary Pat says
Okay Kevin, I have a recipe I’ve used for years. I saw yours and decided to try it. So, I am replacing my beloved cranberry recipe with yours! The red wine is amazing in depth of flavor. I would suggest you try just one thing (I will when I make it again). Using crystallized ginger and add it at the end when the sauce is still a bit warm coming off the stove. Cheers and bless you for upping my sauce!
Tammy says
Kevin, I just made this cranberry sauce for tomorrow. It’s SO delicious! I love that it’s not super-sweet like so many recipes. It’s a winner and a keeper. Thanks so much for bringing this one, along with your adaptation, to our attention.
Kevin Lee Jacobs says
Hi Tammy – So glad you like this cranberry sauce. I made the same again today, only this time I filmed the video recipe!
Mary says
I love this recipe. It has replaced my old, “go to” traditional recipe. I made a change to get that ginger flavor without the fresh—use 1/3 cup of minced candied ginger—and put it in after the sauce has finished.
Belkisana says
I love you Kevin! I’ve made your red pepper soup and now I made this Super Delicious Cranberry sauce! I wasn’t a fan of cranberry sauce until NOW! Thank you! Will keep this recipe for sure❤️
Patricia K Colleran says
Hi Kevin. I just made your cranberry recipe. With the red wine and the ginger it smelled so heavenly. It looks gorgeous too. Thanks so much and wishing you a very Happy Thanksgiving. ❄️⛄