Cranberry Sauce · Orange-Ginger
Orange-Ginger Cranberry Sauce
Fresh cranberries simmered with orange juice, zest and a little ginger until they burst into a glossy, sweet-tart sauce. Make it days ahead and cross one dish off the list.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 1 hr 17 min
- Serves
- 8 · About 2 1/2 cups
- Level
- Easy
Ingredients
- 12 oz fresh cranberries, rinsed, soft ones removed
- ¾ cup sugar
- ½ cup orange juice
- ¼ cup water
- 1 tsp orange zest
- 1 tsp fresh ginger, grated
- 1 pinch ground cinnamon
- 1 pinch kosher salt
Steps
- Put the sugar, orange juice and water in a saucepan and stir over medium heat until the sugar dissolves.
- Add the cranberries, orange zest, ginger, cinnamon and salt.
- Bring to a boil, then lower to a steady simmer. Cook, stirring now and then, until most of the berries have popped and the sauce starts to thicken.
- Press a few whole berries against the side of the pan with a spoon if you like a smoother sauce.
- Take the pan off the heat and let it cool. It will thicken a lot as it cools.
- Serve at room temperature or chilled.
Tip: Frozen cranberries work without thawing; add 1 to 2 minutes to the simmer.
Tip: Cranberries vary in tartness. Taste once it has cooled a little and stir in more sugar if you like.
Storage: Refrigerate up to 1 week or freeze up to 2 months.
Make ahead: Make up to 5 days ahead and refrigerate covered.
Estimated nutrition per serving: 100 calories · protein 0 g · carbohydrates 26 g · fiber 2 g · sugars 22 g · fat 0 g (saturated 0 g) · sodium 15 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.