Easy Orange Ginger Cranberry Sauce
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
3 cups
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Calories
269 kcal
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Course
Condiments
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Cuisine
American
Easy Orange Ginger Cranberry Sauce
Description
Easy Orange Ginger Cranberry Sauce blends fresh or frozen cranberries with freshly squeezed orange juice and zest, sugar, cinnamon, and grated ginger. Simmering these ingredients until the cranberries burst and the mixture thickens creates a tangy and sweet sauce with citrus and spicy notes. Using light brown sugar or honey can adjust sweetness and depth. The cinnamon stick simmers with the berries, infusing subtle warm flavor.
The cooking method involves bringing the mixture to a simmer, then reducing heat to allow thickening without overcooking, preserving the bright cranberry flavor and slight texture. The grated ginger adds a fresh warmth that complements the orange zest.
This sauce is commonly served alongside turkey or other poultry, lending a vibrant tartness and spice contrast typically associated with festive meals. It also works well as a condiment on sandwiches or with pork. Garnishing with reserved orange zest adds visual appeal and extra citrus aroma.
Ingredients
- 12 oz cranberries (1 bag, 3–4 cups, fresh or frozen)
- ¾ cup sugar (6 oz; I used light brown sugar this time; or use honey or a combination)
- ½ cup orange juice (freshly squeezed from 1 large orange; you can use orange juice (not from concentrate), but it‘s sweeter than fresh squeezed)
- ¼ cup water (instead of water, you can use a total of ¾ cup orange juice for more intense orange flavor)
- 2 tsp orange zest (lightly packed, from the same orange; save some for garnish)
- 1 cinnamon sticks 3-inch
- ⅛ tsp ginger (grated, with juice; add more, if you‘d like)
Instructions
- Gather all the ingredients.
- Rinse 12 oz cranberries well and drain off the excess water. Pick through the cranberries and discard any squishy ones. Transfer them to a small saucepan.
- Zest the orange (I use a microplane) until you have 2 tsp orange zest and set it aside. For one-quarter of the orange, I use a citrus zester that yields ribbons for garnish.
- Cut the orange in half. Juice until you get ½ cup orange juice.
- Grate the ginger (I use the same microplane) and measure ⅛ tsp ginger (grated, with juice).
- In a small saucepan, combine the cranberries, ¾ cup sugar, the juice of the orange, and ¼ cup water.
- Bring the mixture to a simmer over medium heat.
- Reduce the heat to medium low and cook uncovered, stirring occasionally, until the cranberries have popped, about 8 minutes.
- Add 1 (3-inch) stick cinnamon, the orange zest, and the grated ginger. Cook until the mixture has thickened to your liking, about 1–2 minutes.
- Remove the pot from heat. The sauce will continue to thicken as it cools. You can serve the sauce warm or at room temperature.
To Store
- Cool completely. Cover tightly and refrigerate for up to 2 weeks. To freeze, cool the sauce completely and freeze for up to 3 months.
Notes
- This recipe is from Namiko Chen of Just One Cookbook; when sharing, rewrite in your own words and link to the original source.
- Freshly squeezed orange juice and zest provide the best flavor balance; store-bought juice may alter sweetness levels.
- Adjust spices like ginger and cinnamon to taste for desired warmth and intensity.
- Use this sauce to complement poultry dishes or as a versatile condiment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 69g | 23% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 188mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 58g | 116% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 38mg | 42% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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