• 1 cup craisins
  • Ginger liqueur (I use King’s Ginger, the original ginger liqueur)
  • 3 cups raw cranberries (washed, ~ 1 & 1/2 – 12 oz bags)
  • 6-8 cinnamon sticks
  • 1 c cold water
  • 4 clementines, washed, sliced thinly in ¼ circles (skin on)
  • 2 c dark brown sugar (This is the time to use a heavy molasses sugar like muscovado or demeraraor make your own)
  • 1/4 – 1/2 c crystalized ginger (I use the “hard” bits from Ginger People or Spice Island)
  • 1 medium-sized honeycrisp apple, cubed (skin on)
  • Ground cinnamon


  1. Measure 1 cup of craisins and add enough ginger liqueur to cover. Let soak at least 30 minutes.
  2. Put water, cranberries and cinnamon sticks in a large saucepan and over medium heat.
  3. Add brown sugar and clementines. Stir.
  4. Add apples, candied ginger, craisins and the liqueur the craisins had soaked in. Stir.
  5. Sprinkle in a dash or two of ground cinnamon.
  6. Cook over medium heat, stirring regularly, until most of the cranberries have lost shape. They’ll “pop” as they cook.
  7. Remove from heat when the consistency is slightly more liquid than you’d like in the final version (as it cools, it will congeal due to the pectin).
  8. Place in bowl and let cool. Place in refrigerator overnight covered. (Let the flavors meld.)
  9. Remove the cinnamon sticks before serving.
This will not look or taste anything like “jellied” cranberry sauce. The consistency is more like a chutney.


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