They say that Thanksgiving without cranberry sauce is like Christmas without traditional dried-fruit studded pudding. And if you’re like most people, you’ve got a tried and true recipe (or a trusty can opener) that you’re not willing to toss aside. Well, how about this year you stray from the path and do the the unthinkable: try a brand new cranberry sauce recipe to go with your perfectly cooked turkey.

Oh yes. Your Thanksgiving table will soon be set, and tis the season—to retire that tired old recipe you’ve used year in year out. It’s time to whip up a very berry side dish that’s not only delicious but packed full of superfoods and super spices for a yummy and (bonus) healthier, twist.

Ssshhhhhh. The secCranberry Sauce Reciperet ingredients in this amazing cranberry sauce recipe are the wonderful warming spices you never thought to add: cloves, ginger, cardamom and real cinnamon.

Just wait. Soon, your guests will be giving thanks like nobody’s business. They’ll love the zing this sauce adds to turkey so much that everyone will want to make it, even after Thanksgiving is just a yummy memory. It’s that special. FYI- this sauce isn’t just for turkey. Get creative and use the leftovers (if there are any) like this:

  • Make quick appies with crackers and goat cheese topped with the sauce
  • Spread as a jam on toast in the morning or mix into plain or greek yogurt for a healthier breakfast alternative
  • Use as a topping on a vanilla cheesecake
  • Make your very own cranberry bark by melting dark chocolate, mixing in the sauce, spreading onto parchment paper and cooling in the fridge. Get ready to break off and indulge!


(Makes about 1 cup) cranberrysauce1


175 ml water

8  Spice Sanctuary Whole Cloves

1 cup cranberries (fresh or frozen)

3 tbsp maple syrup (yes, let’s get really Canadian!!)

1 tbsp chia seeds 1 1/2 tsp Spice Sanctuary Sweet Delight Spice Blend (an exquisite blend of ginger, nutmeg, true cinnamon, coorg bold cardamom and fennel)

Pinch Spice Sanctuary True Cinnamon or grated Nutmeg


1. Heat the water in a heavy based saucepan on medium heat. As soon as it starts bubbling, add in the cloves.

2. Bring the water to a boil before adding in the cranberries. Cover the pan and allow the cranberries to ‘pop’. When more than half have popped, carefully lift the lid and add in the maple syrup, chia seeds and Sweet Delight Spice Blend. Mix together, cover the pot again, and reduce the heat to simmer.

3. After a few more minutes or when the sauce starts to take on a warm jam like consistency, take the pan off the heat, remove the lid and allow it to cool completely before transferring into glass containers and storing in the fridge.

4. Just before serving, grate a little nutmeg or sprinkle some true cinnamon into the sauce and mix well. This will help enhance the flavours however you serve it.

Insider Tip: Using whole spices at the beginning helps to infuse the dish with aromatic oils in a subtle way. Ground spices are used during cooking to impart the dish with their full flavour. Insider Tip: Chia seeds are a wonderful fibre filled thickener.

Happy Thanksgiving!

To learn more about the quality and benefit of spices or for some new recipe ideas, check out Spice Sanctuary

About the author

Trusha Patel

Trusha Patel is an investment banking lawyer turned Canada’s Spice Queen™ and owner of Canada's most premium organic spice company, Spice Sanctuary. A regular featured expert on CTV Morning Live and Global Morning, Trusha is also a travel addict and a foodie who loves developing her own recipes, reads cookbooks like novels and is always snapping food photos when no one is looking.

Get Brazen In Your Inbox

Sign up to receive our daily or weekly newsletter.