I’m going to do a separate post for each of this month’s Bake Quest ingredients. As a kid, every Thanksgiving, I was tasked with making the cranberry sauce. We always used whole berries. When I first saw that canned stuff, I was horrified. It’s really the simplest thing in the world to make.


1 bag whole cranberries (they freeze very well, too)

1 cup sugar

1 cup water

1 TBSP minced fresh ginger

1 TBSP marmalade

(I recommend wearing dark clothing, as cranberries stain like nothing else)

Compine all ingredients in a saucepan. Bring to boil, stirring to dissolve the sugar and marmalade. Reduce heat to simmer. Cover and simmer for 10 minutes or so, stirring occasionally, until nearly all the berries have burst open. Transfer to storage container and chill.

I doubled this recipe last time, and we had LOTS left over. That’s okay, because I love to use it in leftover turkey sandwiches, and to spoon it over vanilla ice cream.