Cranberry Sauce With Orange and Ginger
This is the chunky, bright cranberry sauce your Thanksgiving deserves. Homemade cranberry sauce is always a sweet, tart treat. But cranberry sauce elevated with ginger and orange is an easy way to turn wonderful into extraordinary.
Servings: 8 to 12 people (1 shallow quart)
Ingredients
- 1 12-ounce bag fresh cranberries
- 1 medium orange, zested and juiced
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon powdered ginger, or 1 teaspoon fresh grated ginger
- pinch kosher salt
- 3/4 cup water
Instructions
- Put all the ingredients (cranberries, orange juice, orange zest, sugar, brown sugar, cinnamon, ginger, salt, and water) into a medium pot. Stir, and bring to a boil.
- Lower the heat and let simmer, partly covered, for about 15 minutes. Stir often. The cranberry sauce is done when it is syrupy and jammy.PRO TIP: The ginger orange cranberry sauce will continue to thicken when it cools, so be sure not to over-reduce. The cranberry sauce is done when it coats the back of a spoon and a line drawn through it holds.
- Let cool to room temperature before serving. Garnish with a few grates or peels of fresh orange zest. TIP: This can be made up to 7 days in advance and kept in the refrigerator. Bring to cool room temperature before serving.
Notes
This cranberry sauce can be made up to a week in advance and stored in the refrigerator in an airtight container. Just pull the cranberry sauce from the fridge an hour or two before dinner, and serve at a cool room temperature. Garnish with a ribbon or two of fresh orange zest.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
