Best. Cranberry. Sauce. Ever.

December 13, 2023

by Sarah Villafranco, MD

Who uses written recipes anymore? Well, I do, and the degree to which this card has been beaten up and stained over the years shows how faithfully this recipe has been used and loved by my family! In fact, I think I could just serve this stuff in bowls as our entire Thanksgiving dinner, and everyone would be happy. It's such a distant relative of the gelatinous goop that comes squelching out of a can and contains a lot of very non-cranberry ingredients. Instead, fresh cranberries and vibrant ginger take this cranberry sauce to a new level—it's our favorite flavor on the table each Thanksgiving. Of course, it's amazing on leftovers, too. (And when I say leftovers, I am including the option of eating it directly from the fridge with a spoon.

Fresh Cranberry Sauce Ingredients

4T unsalted, organic butter
4T fresh, grated or finely minced organic ginger
1 C dark brown, organic sugar
2 C fresh, organic OJ
32 ounces fresh, organic cranberries
1 jar of organic marmalade
1 bunch organic cilantro
Black pepper

How To Make Fresh Cranberry Sauce

Melt the butter in a sturdy saucepan. Add the ginger and sautee on low heat for about three minutes. (The aroma of this stage is so incredibly divine it's hard to concentrate, but don't burn the ginger if you can stay focused!) Add the brown sugar, orange juice, and cranberries, and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 20-30 minutes. You'll hear the cranberries popping, which is an inexplicably delightful sound and sends my taste buds into quivering anticipation. Add a cup to a cup and a half of marmalade, stirring well to mix and heat evenly. Remove from heat, and stir in 4 teaspoons (even up to 3 tablespoons) minced cilantro leaves and 1/2 teaspoon of black pepper. Stir well and keep covered until serving.

Oh, and I'm telling you right now that we forgive you if you feel more grateful for this cranberry sauce than you do for your nutty Aunt Helen.

#nojudgement

With love and pleasantly popping cranberries from us to you,

OUR WELLNESS + SKINCARE EXPERT

Sarah Villafranco, MD

Dr. Sarah Villafranco attended Georgetown University Medical School, and went on to complete her residency in emergency medicine at George Washington University. She moved to Colorado, where she practiced as a board-certified emergency medicine physician at Aspen Valley Hospital, Snowmass Clinic, and Valley View Hospital in Glenwood Springs, CO. After losing her mother to pancreatic cancer, she took a local soap making class, and fell in love with the chemistry and artistry of making soap. Sarah went into research mode and was alarmed to learn how many potentially harmful ingredients were in most skincare products on the market. She knew she could make better, safer products that were as effective (if not more so) than conventional products. After a few years of research and development, Sarah stepped away from the emergency room to launch Osmia Skincare in April of 2012. She remains a licensed physician in Colorado, and now helps people find healthier, happier skin as CEO of the brand.