Ginger Sake Cranberry SauceJump to Recipe
During the holiday season, cranberry sauce is a must. Although traditions are important, the same thing can get old and boring. Switch it up just a little with this Ginger Sake Cranberry Sauce recipe!
There are many other cranberry sauce recipes that use alcohol to change things up, so why sake?
Sake is a very interesting and versatile drink. It’s flavour changes depending on what it’s eaten with or whether you drink it warmed or not. Sake, like wine, also enhances flavour when used in recipes.
It also comes with its own set of health benefits as well. Sake has a lower acidity level than other alcohols making it easy on the stomach. There are also several compounds that inhibit the enzyme that tends to trigger allergic reactions. Having an allergy reaction to alcohol is quite common in the Asian population overall but sake may reduce allergies to pollen, dust mites and other food allergies too.
About This Cranberry Sauce Recipe
In more traditional cranberry sauce recipes, you’ll find a combination of spices. This can include cinnamon, cloves, cardamom, nutmeg and more.
What’s surprising is how well cranberries pair with more “Asian” spices. Ground ginger is almost always used in cranberry sauce recipes but ginger is seen more in Asian cuisines. Its popularity in stir-fry dishes and herbal recipes has ginger’s spicy and earthy flavour categorized as a more “Chinese” flavour compared to other herbs ad spices.
Star anise and Chinese five-spice powder also go well in cranberry sauce. The warm, earthy flavours from the spices complement the tart sweetness of the cranberries. Similar to a kind of lemonade flavour, you end up with a slightly acidic, sweet and savoury flavour.
Get creative and experiment with different spices in your next cranberry sauce. For now, you can start with this Ginger Sake Cranberry Sauce recipe.
Ginger Sake Cranberry Sauce Recipe
- 8 oz fresh or frozen cranberries
- ⅓ cup granulated sugar
- 2 tbsp water
- 2-inch knob of ginger, ~1 tsp grated
- 3 tbsp sake
- Rinse off your cranberries and add them to a medium saucepan. Turn the stove to low and begin heating the cranberries.
- Peel your fresh ginger and begin grating it finely. You should end up with about 1 teaspoon of grated ginger. Feel free to add more if you want more spice to your cranberry sauce.
- Add the grated ginger, along with the water and sugar to the saucepan. Stir everything together to combine and increase the heat to medium.
- Bring everything to a simmer, stirring occasionally for 10 to 15 minutes or until the cranberries are burst and the liquid has thickened.
- Remove from heat and stir in the sake.
- Let it cool before serving. Note that the sauce will thicken the more it cools. Store in an airtight container in the refrigerator. Enjoy!