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Easy Bright Cranberry Orange Sauce with Fresh Ginger

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This bright and tangy cranberry sauce with fresh ginger and orange zest is a game-changer for your holiday table. Quick and easy to make in under 20 minutes, it’s the perfect balance of sweet and spicy.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • ¾ cup granulated sugar
  • ½ cup fresh orange juice (from about 2 oranges)
  • Zest of 1 large orange
  • 2 tablespoons fresh ginger, finely grated
  • ¼ cup water
  • Pinch of salt
  • 1 cinnamon stick (optional)
  • 1 tablespoon bourbon or Grand Marnier (optional)
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Prep your ingredients. Rinse the cranberries and pick out any that are soft or mushy. Zest the orange before you juice it. Grate the ginger using a microplane or the smallest holes on a box grater. Set everything aside.
  2. Combine the sugar, orange juice, and water. In a medium saucepan, stir together the sugar, orange juice, and water. Bring it to a gentle boil over medium-high heat, stirring occasionally to help the sugar dissolve. This should take about 2-3 minutes.
  3. Add the cranberries. Once the sugar mixture is bubbling, add the cranberries. Give them a good stir. You’ll hear them start to pop almost immediately.
  4. Add the ginger and orange zest. Stir in the grated ginger and orange zest. If you’re using a cinnamon stick, add it now.
  5. Simmer until the cranberries burst. Reduce the heat to medium-low and let the sauce simmer gently. You’ll see the cranberries start to soften and burst open, usually after about 8-10 minutes. Stir occasionally to prevent sticking.
  6. Test for sweetness. After about 10 minutes, taste the sauce. If it’s too tart, add a little more sugar, a tablespoon at a time. If it’s too sweet, add a squeeze of lemon juice to balance it out.
  7. Remove from heat. Once the cranberries have all burst and the sauce has thickened slightly, take it off the heat. Remove the cinnamon stick if you used one. Let it cool in the saucepan for about 10 minutes.
  8. Optional: Blend for a smoother texture. If you prefer a smoother sauce, use an immersion blender or transfer the sauce to a regular blender and pulse a few times.
  9. Transfer to a serving dish or storage container. Pour the sauce into a glass jar or bowl. Let it cool completely to room temperature, then cover and refrigerate.

Notes

Make this sauce a day ahead for best flavor. The sauce thickens as it cools. For a smoother texture, blend after cooking. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Nutrition

Keywords: cranberry sauce, orange sauce, fresh ginger, Thanksgiving, Christmas, holiday, easy, homemade

Find it online: https://jollyfork.com/easy-bright-cranberry-orange-sauce-with-fresh-ginger/