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Bright Cranberry Orange Sauce with Fresh Ginger

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A quick and easy 15-minute cranberry sauce with fresh ginger and orange, perfect for Thanksgiving or any meal. This recipe is a happy accident turned into a staple, with a warm, peppery kick from fresh ginger and bright citrus notes.

Ingredients

Scale
  • 12 oz (340 g) fresh cranberries
  • 1 cup (200 g) granulated sugar
  • 1 large fresh orange (zest and juice)
  • 1-inch piece (about 15 g) fresh ginger, peeled and finely grated
  • ½ cup (120 ml) water
  • 1 cinnamon stick (optional)
  • ½ tsp vanilla extract (optional)

Instructions

  1. Prep Your Ingredients (5 minutes): Rinse the cranberries in a colander and pick out any soft or bruised ones. Zest the orange—you want about 1 tablespoon of zest. Then juice it; you’ll need about ¼ cup (60 ml) of fresh juice. Peel the ginger using the edge of a spoon and grate it finely. You’ll need about 1 tablespoon of grated ginger.
  2. Combine Everything in the Pot (1 minute): Add the cranberries, sugar, orange zest, orange juice, grated ginger, and water to your saucepan. If you’re using the cinnamon stick, toss it in now. Give everything a good stir.
  3. Bring to a Boil (3-4 minutes): Set the pot over medium-high heat and bring the mixture to a boil. You’ll hear the cranberries start to pop.
  4. Reduce to a Simmer (8-10 minutes): Once boiling, reduce the heat to medium-low so it’s at a gentle simmer. Stir occasionally. The cranberries will continue to burst, and the sauce will start to thicken.
  5. Check for Doneness (1 minute): After about 8 minutes, the sauce should be thick enough to coat the back of a spoon. If you drag your finger through the coating on the spoon, it should leave a clean line. If it’s still too runny, let it simmer for another 2-3 minutes.
  6. Cool and Serve: Remove the pot from the heat. If you used a cinnamon stick, fish it out now. Let the sauce cool in the pot for about 10 minutes, then transfer it to a serving bowl or jar. Serve warm, at room temperature, or chilled.

Notes

Let the sauce sit for at least 30 minutes before serving to allow flavors to meld. The sauce will thicken as it cools. For a less refined option, substitute coconut sugar or maple syrup for granulated sugar. For a sugar-free version, use a monk fruit sweetener blend. To make ahead, prepare 1-2 days in advance and store in the refrigerator. Freezes well for up to 3 months.

Nutrition

Keywords: cranberry sauce, orange cranberry sauce, ginger cranberry sauce, easy cranberry sauce, homemade cranberry sauce, Thanksgiving cranberry sauce, 15-minute cranberry sauce

Find it online: https://cookluma.com/bright-cranberry-orange-sauce-with-fresh-ginger-easy-15-minute-recipe/