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  • Jefferson Adams
    Jefferson Adams

    Cranberry Sauce with Ginger and Raisins (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Fresh, homemade cranberry sauce is too simple to ever go with the stuff in the can. The few extra steps beyond cranking the can opener go a long way. Ginger and raisins add depth to this crowd-pleaser, enough to drizzle over all your Thanksgiving favorites.

    The finished cranberry sauce with ginger and raisins. Photo: CC-terwiliger911Ingredients:
    1 pound fresh cranberries
    2-inch piece fresh ginger, peeled and grated
    1 cup golden raisins
    1 cup sugar
    ½ orange, juiced
    ¼ cup apple cider vinegar
    2 cinnamon sticks
    1 pinch nutmeg

    Directions:
    In a large saucepan, bring sugar and water to a boil. Add cranberries, bring to a boil, and then reduce to simmer. Add raisins, ginger, orange juice, cider vinegar, cinnamon sticks and nutmeg. Cook for 15-20 minutes, until cranberries are softened and sauce is thick. Let cool, remove cinnamon sticks and serve.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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