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Cranberry Sauce · Orange-Ginger

Orange-Ginger Cranberry Sauce

8

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for orange zest

    Instead of citrus zest

    • Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
    • Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
    • Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.

    More for citrus zest

  • Swaps for fresh ginger

    Instead of ginger

    • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
    • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

    More for ginger

  • Swaps for ground cinnamon

    Instead of cinnamon

    • Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
    • Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.

    More for cinnamon

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

Step 1 of 6

Put the sugar, orange juice and water in a saucepan and stir over medium heat until the sugar dissolves.

Step 2 of 6

Add the cranberries, orange zest, ginger, cinnamon and salt.

Step 3 of 6

Bring to a
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
, then lower to a steady
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
. Cook, stirring now and then, until most of the berries have popped and the sauce starts to thicken.

Step 4 of 6

Press a few whole berries against the side of the pan with a spoon if you like a smoother sauce.

Step 5 of 6

Take the pan off the heat and let it cool. It will thicken a lot as it cools.

Step 6 of 6

Serve at room temperature or chilled.

All done

Enjoy!

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Ingredients

  • Swaps for sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for orange zest

    Instead of citrus zest

    • Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
    • Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
    • Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.

    More for citrus zest

  • Swaps for fresh ginger

    Instead of ginger

    • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
    • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

    More for ginger

  • Swaps for ground cinnamon

    Instead of cinnamon

    • Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
    • Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.

    More for cinnamon

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt