Ginger Orange Cranberry Sauce

Name: Ginger Orange Cranberry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Ingredients: 16 ounces fresh cranberries; 1 Tbsp orange zest; 1 cup fresh orange juice*; ¾ cup brown sugar**; 2 to 3 tsp fresh ginger; 2 tsp ground cinnamon; ½ tsp sea salt; 1 tsp pure vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
10 servings
Calories
99 kcal
Course
Side Dish
Cuisine
American

Ginger Orange Cranberry Sauce

Winston Blankenship

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This easy homemade cranberry sauce recipe features big flavors from orange zest and ginger. Perfectly sweet and a great way of sprucing up your Thanksgiving turkey!

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Ingredients

Servings

16 ounces fresh cranberries or frozen cranberries
1 Tbsp orange zest
1 cup fresh orange juice*
¾ cup brown sugar**
2 to 3 tsp fresh ginger peeled and grated***
2 tsp ground cinnamon
½ tsp sea salt to taste
1 tsp pure vanilla extract optional

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Instructions

Transfer all of the ingredients to a medium saucepan except for the vanilla extract (fresh or frozen cranberries, orange zest, orange juice, brown sugar, fresh ginger, cinnamon and sea salt). Cover and heat over medium-high heat to bring the mixture to a full boil.
Remove the lid and continue cooking at a gentle boil until the cranberries begin to soften, about 3-5 minutes. If need be, reduce the stove to medium heat. Use the back of a fork or a potato masher to mash the cranberries to your desired texture. Continue cooking the cranberry sauce until it has thickened and reached a consistency that is slightly more liquidy than jam, about 10 minutes. Note that the cranberry sauce will thicken more during the cooling process, so there’s no need to thicken it to a jam consistency as it will do so on its own.
Remove the cranberry sauce from the stove top and allow it to cool closer to room temperature before transferring it to a jar or an airtight container to refrigerate. Cranberry sauce is generally served chilled or at room temperature, so be sure to give yourself enough time to cool it. While the sauce cools, you can work on other recipes for your Thanksgiving meal.
Leftover cranberry sauce will keep in the refrigerator for 10 days in a sealed jar or airtight container. It tastes even better the next day and the 2-3 days following preparation, so feel free to make it well in advance of when you need it.

Notes

*Use a zester to zest two navel oranges, then juice them until you have 1 cup of fresh orange juice.
*Use a zester to zest two navel oranges, then juice them until you have 1 cup of fresh orange juice.
**If you prefer natural sweeteners, you can use pure maple syrup or honey. If you go this route, I recommend using ⅔ cup and reduce the amount of orange juice to ⅔ cup.
**If you prefer natural sweeteners, you can use pure maple syrup or honey. If you go this route, I recommend using ⅔ cup and reduce the amount of orange juice to ⅔ cup.
***Use a vegetable peeler (aka potato peeler) to peel the brown outside skin of of the ginger root. Use a zester or the fine side of a box grater to grate the ginger. You can also finely mince the ginger with a sharp knife.
***Use a vegetable peeler (aka potato peeler) to peel the brown outside skin of of the ginger root. Use a zester or the fine side of a box grater to grate the ginger. You can also finely mince the ginger with a sharp knife.