The Best Cranberry Sauce on Earth. Or Any Other Planet.

by Sarah Villafranco, MD /

Remember the stuff that came squelching out of a can and was filled with a lot of very non-cranberry ingredients? This sauce is a fresh, vibrant take on it, and is my favorite flavor on the table each Thanksgiving. Even last year, when I spent Thanksgiving in Hawaii with my whole family, I made sure to hunt down the ingredients for this zesty, flavorful deliciousness. Here's the recipe - I hope you LOVE it as much as my family does. If you're cooking for a large group, be sure to double this recipe - 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.)


  1. 4T unsalted, organic butter
  2. 4T fresh, grated or finely minced organic ginger
  3. 1 C dark brown, organic sugar
  4. 2 C fresh, organic OJ
  5. 32 ounces fresh, organic cranberries
  6. 1 jar of organic marmalade
  7. 1 bunch organic cilantro
  8. Black pepper


Melt the butter in a sturdy saucepan. Add the ginger and sautee on low heat for about three minutes. 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 Aunt Helen. #nojudgement


With love and pleasantly popping cranberries from us to you, 

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