Ginger Cognac Cranberry Sauce

Ginger Cognac Cranberry Sauce from The Lunchbox Season

We knew it would be hard to beat last year’s amaaaaazing Whisky Fig Cranberry Sauce….but we think we’ll do our Thanksgiving Dinner proud with this Ginger Cognac number.  You start out by making the beginnings of a ginger syrup…simmering bits of ginger in sugar and water or cider. Then, you pop in your cranberries, and, if you’re up for it, this year’s optional add-in, chopped sweet pitted dates. Testers all around with tonight’s Tuesday staple supper, Eat This(,) Chicken, and there were cheers at the table.  Oh, and, whoever cleared the dinner plates downed a good half-cup in the kichen!  Cheers! And Have a Happy Thanksgiving!


Ginger Cognac Cranberry Sauce, a Flexible Recipe

makes 1 1/4 pints recipe maybe doubled, tripled, etc.
Author: Roseanne Carrara, The Lunchbox Season


for each 12 oz/340 g bag cranberries:

  • up to 3 tbs or 1.4oz/40 g [we used 2 tbs] finely diced ginger [look for young & thin-fleshed roots, try organic]
  • from 1 to 1 1/2 c sugar or sweetener of choice [we used 1 c brown sugar &  1/2 c honey]
  • 3/4 c water or apple cider [we used water]
  • liberal zest and juice of 1/2 lemon
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract [optional]
  • 1/4 tsp cloves
  • 1/4 c pitted dates, chopped [optional]
  • from 3 tbs - 1/4 c cognac [we used 1/4 c]


  • Peel the ginger [we used a spoon].
  • Slice the ginger thin [we used a mandoline].
  • Slice the discs of ginger into a rather small dice.
  • Add the sugar and the water or cider to the pot.
  • When sugar has begun to dissolve, add the ginger.
  • Bring to a boil, reduce heat and simmer low for 5-8 minutes, stirring occasionally.
  • Add the cranberries, lemon zest, spice, and lemon juice.
  • Bring to a boil, reduce heat and simmer for about 15 minutes, stirring frequently.
  • [Optional] Add the chopped dates by hand, separating with fingers.
  • Add the cognac.
  • Simmer low, stirring frequently, until the sauce comes to an the consistency you prefer.
  • [This can take anywhere from 5-20 minutes. We prefer a jammy sauce. It takes about 15].
  • Serve or cool and store in the fridge or freezer.
  • Sauce may be canned using a boiling water bath, leaving 1/4-in headspace in jars and processing for 15 minutes.


For a milder ginger flavour, try either or both of the following:
a) Add a smaller portion of ginger than suggested in our recipe.
b) Before adding the sugar and water/cider to the pot:
Place the ginger in a non-reactive sauce pot and cover with water.
Bring to a boil and boil on low for 12-15 minutes.
Drain all but 1/4 cup of the liquid.
Add 1/4 less water/cider to the pot with sugar, ginger and ginger water.

Sauce Gingah

If you liked this post, you’re going to love our Pumpkin Courvoisier Pie with Cream Cheese Crust  and our Strawberry [Cognac] Buttermilk Cake.

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2 Responses to Ginger Cognac Cranberry Sauce

  1. Denise October 14, 2013 at 11:19 am #

    Wow. Great recipe. I bet it was amazing.

    • October 15, 2013 at 9:29 am #

      Still enjoying it!!!