Homemade Ginger Cranberry Sauce


No holiday meal is complete without cranberry sauce. With freshcranberries and a simple recipe, this homemade cranberry sauce is a breeze—and a guaranteed crowd pleaser.

For your recipe we’ve included Jansal Valley® Tangerine Honey, Orange Juice & Sliced Crystalized Candied Ginger. The key to creating an unforgettable homemade sauce is the fresh cranberries, because when they pop during cooking, they create an unparalleled consistency and sweet-tart in an all-natural way.


Homemade Ginger Cranberry Sauce



1 qt Fresh Cranberries / rinsed

8oz Jansal Valley® Tangerine Honey

2 C Orange Juice

½ C Water

½ C Jansal Valley® Sliced Crystallized Ginger / minced

Pinch Kosher Salt



Combine fresh cranberries, tangerine honey, orange juice, water, and crystallized ginger in a sauce pot. Bring the mixture to a boil, stirring occasionally. Boil for about 5 minutes, or until some of the cranberries start to burst. Reduce to a simmer, and then allow the sauce to simmer and thicken for 15-20 minutes.  Transfer the fresh cranberry sauce to a heat-safe bowl, cover, and allow to cool to room temperature before refrigerating.


Chicken & Sweet Apple Eggrolls with Ginger Ponzu Dipping Sauce

Skip take out this weekend and create our favorite house-made Chicken & Sweet Apple Eggrolls with a Ginger Ponzu dipping sauce. 


Chicken & Sweet Apple Eggrolls with Ginger Ponzu Dipping Sauce



For Dipping Sauce:

½ C Jansal Valley® Ginger Ponzu

2 T Jansal Valley® White Soy Sauce

1 T Jansal Valley® Roasted Rice Vinegar

2 T Beekeeper Honey

Fresh Scallions / thinly sliced / as garnish

Sesame Seeds / as garnish

For Eggrolls:

1 pkg Jansal Valley® Chicken & Sweet Apple Sausage

¼ C Jansal Valley® Japanese Miso

2 T Jansal Valley® White Soy Sauce

1 T Jansal Valley® Pure Sesame Oil

1 C Napa Cabbage / shredded

½ C Carrots / shredded

1 T Garlic / grated

2 T Fresh Ginger / grated

15 Jansal Valley® Egg Roll Wrappers

1 qt Peanut or Canola Oil / for frying



For dipping sauce, combine all ingredients and stir to dissolve honey. Set aside.

In a high-sided pan, heat peanut oil to around 375° F over medium-high heat.

Finely chop the sausage. In a large mixing bowl, combine miso, white soy sauce, and sesame oil. Add cabbage, carrots, garlic, and ginger. Fold together until everything is well combined.

With one corner of the eggroll wrapper facing you, place about ¼ cup of the sausage mixture into the bottom third of the diamond. First, fold the bottom up and over the filling. Roll until the filling is about half way up the diamond. Fold in the two side corners, where they should meet in the center. Dip your finger into a bit of water and lightly dampen the remaining wrapper. Finish the eggroll and set aside with the folded side down to create a seal. Repeat this for all of the filling mixture.

Fry the eggrolls in preheated oil for about 4-5 minutes, turning occasionally to achieve even cooking & browning.

Serve hot and enjoy with accompanying dipping sauce.

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