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.


Pickled Concord Grapes


A touch of sugar transforms pickling vinegars’ astringency for a unique sweet-tart result, perfect for serving with cheese, tossing over a salad, or snacking right from the jar. In this case, we pickled Concord Grapes and served them over warm brie. The result was a simple, yet decedent pairing that's perfect for entertaining right now; the succulent grapes and their juices easily play off of a haunted (but not overly-themed) October gathering... Boo!

Jansal Valley Pickled Grapes

Pickled Concord Grapes 


1 C White Vinegar 

1 C Jansal Valley® Tangerine Honey

½ C Brown Sugar 

1 C Granulated sugar

1 T Jansal Valley® Pickling Spice 

3 ea Jansal Valley® Cinnamon Sticks

½ C Jansal Valley® Crystalized Ginger 

½ t Jansal Valley® Habanero Salt 

1 lb Concord Grapes



In a sauce pot, mix vinegar, honey, sugars, pickling spice, cinnamon, ginger, and habanero salt. Place over high heatuntil mixture begins to boil, then remove from heat.

Place grapes in a tall vessel and pour liquid over grapes so the pickling liquid completely covers the grapes.

Let the pickled grapes come to room temperature and cover tightly with plastic wrap.Let sit overnight in the refrigerator. 

Serve as garnish on your seasonal cheese board or on top of warmed brie. 


Yellow Pepper Bruschetta

Yellow Pepper Bruschetta

When it comes to small bites, a simple bruschetta never gets old. In this recipe we swap out the tomato for yellow pepper and the drizzle of tangerine honey adds a touch sweetness. Great on toasted baguette slices or crackers. 

Yellow pepper bruschetta


3 Yellow Bell Peppers

½ Red Onion

1 Tbs Jansal Valley Tangerine Honey

1 tsp Jansal Valley Olive Oil

1 tsp Red Wine Vinegar

2 oz Fresh Parsley

S & P to taste

Optional: Jalapeños / finely chopped



Finely chop the peppers and red onion and combine in a mixing bowl. Add the honey, oil, and vinegar to the pepper mix.

Chop the parsley and use as a garnish for the bruschetta. Season to taste with salt and pepper.

For a spicier version, add finely chopped jalapenos.