Ginger Cranberry Sauce
Make this Ginger Cranberry Sauce with a hint of zing and orange for your Holiday or Thanksgiving dinner! Better than canned and done in 15 minutes.
- 12 ounces cranberries one bag
- ½ cup granulated sugar see notes
- ½ cup orange juice store bought or freshly squeezed
- ¼ cup water or more orange juice
- 2 tsp fresh ginger finely chopped
- 1 tsp orange zest finely grated (optional)
Combine all the ingredients in a medium saucepan and stir to combine. Turn the heat to medium-high and bring to a boil.
Lower heat to medium and cook for about 10 minutes, stirring occasionally, or until the cranberries have burst.
Remove from heat. Let the sauce cool to room temperature before transferring to a container to chill in the fridge until ready to serve.
- To add even more flavor to this sauce, grate some orange zest into the sauce. You can also add more ginger if you like more than a hint of zing.
- You can increase the sugar to your taste. We like it on the less sweet side, feel free to add 1/4 cup for a more traditional sweetness or up to 1/2 cup extra for a super sweet sauce.
- I recommend using fresh ginger! Make sure to chop it finely.
- I prefer to use a medium saucepan instead of a skillet because the cranberries often splash when they burst during cooking.
- The sauce will thicken as it cools.
- You can use fresh or frozen cranberries for this recipe, dried cranberries don't work.
- Store the cooked sauce in an airtight container or a bowl covered with plastic wrap in the fridge.
Calories: 76kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 70mg | Fiber: 2g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 14mg | Calcium: 6mg | Iron: 1mg