Best Cranberry Ginger Sauce Recipe

Elevate your holidays with the best cranberry ginger sauce recipe! Made with fresh cranberries, oranges, and ginger this easy homemade cranberry sauce is ready to eat within 15 minutes.

Course Appetizer, Appetizer & Sides, Sauce, Sauces, Side Dish

Cuisine American, Asian Fusion

Keyword best cranberry sauce recipe, cranberry ginger orange sauce, cranberry ginger sauce, cranberry sauce recipe, cranberry sauce with ginger, cranberry sauce with orange juice, fresh cranberry sauce recipe, ginger cranberry sauce, homemade cranberry sauce, making cranberry sauce, thanksgiving cranberry sauce

Prep Time 4

Cook Time 11

Total Time 15

Servings servings

Calories 94kcal

Author Megan

Equipment

Ingredients

12 oz cranberries rinsed and divided.
1 cup (170 g) brown sugar packed
½ cup (120 ml) orange juice freshly squeezed about 1-2 oranges
¼ cup (60 ml) water
1 cinnamon stick
¼ teaspoon salt
1 teaspoon orange zest
1 tablespoon grated ginger
1 teaspoon vanilla extract optional

Instructions

Combine. Set aside 1/2 cup of cranberries for later. Combine the remaining cranberries, brown sugar, orange juice, water, cinnamon, and salt in a medium saucepan over medium heat. Stir occasionally until the mixture reaches a simmer and the berries pop open, about 8 minutes.
Add the 1/2 cup cranberries. Lower the heat to medium-low, add the 1/2 cup reserved cranberries, orange zest, and grated ginger. Cook for an additional 3 minutes or until softened.
Clean the surface. Remove from the heat. Skim the foam from the surface and discard. The sauce will continue to thicken as it cools. Serve warm or at room temperature.

Notes

Fresh is best. The best cranberries to use are fresh ones. Make sure to sift through and pick out all the smushed cranberries and wash them before cooking.
Taste to adjust! The results will inevitably vary depending on the cranberries that you will use. So if you need more sweetness add more sugar or if you need more acidity add more orange juice or orange zest!
Simmer on medium heat. Make sure to watch the cranberries closely over medium heat while stirring continuously. The cranberries can burst really quickly and overcook if left unattended.
Skim the foam. Skimming the foam from the cranberry sauce with ginger will make your sauce more clear, and glossy.
Make ahead! This cranberry ginger sauce recipe tastes even better after one or two days so the flavors have time to meld and blend together.
Storage Instructions: You can store this ginger cranberry sauce in an airtight container in the refrigerator for up to 10 days.
Freeze: you can also freeze your cranberry ginger orange sauce in the freezer in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutrition