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Best Easy Cranberry Orange Sauce with Fresh Ginger

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This perfect cranberry orange sauce with fresh ginger is a showstopper on any holiday table. It’s quick, easy, and made with simple ingredients for a bright, jammy sauce that pairs beautifully with turkey, ham, or roast chicken.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 1/2 cup fresh orange juice (from about 1 large orange)
  • 1 tablespoon fresh orange zest
  • 1 tablespoon fresh ginger, finely grated
  • 1/4 cup water
  • Pinch of salt
  • 1 cinnamon stick (optional)
  • 1 tablespoon bourbon or Grand Marnier (optional)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Prep your ingredients. Wash the cranberries and pick out any soft or damaged ones. Zest the orange before juicing it. Grate the ginger using a microplane or fine side of a box grater.
  2. Combine everything in the saucepan. Add the cranberries, sugar, orange juice, orange zest, grated ginger, water, and a pinch of salt to a medium saucepan. Stir to combine. If using a cinnamon stick, add it now.
  3. Bring it to a boil. Place the saucepan over medium-high heat and bring the mixture to a boil. The cranberries will start to pop, about 5 minutes.
  4. Reduce to a simmer. Reduce the heat to medium-low so the sauce is at a gentle simmer. Cook for 8-10 minutes, stirring occasionally.
  5. Break up the cranberries. Use a wooden spoon to gently press the cranberries against the side of the pot to release their juices. Leave about half the berries whole for texture, or break them all up for a smoother sauce.
  6. Check the consistency. After about 10 minutes of simmering, the sauce should be thick enough to coat the back of a spoon. If too thin, simmer for another 2-3 minutes.
  7. Remove from heat. Take the saucepan off the heat. Remove the cinnamon stick if used. Let the sauce cool in the pot for about 10 minutes.
  8. Cool and serve. Transfer the sauce to a serving bowl or glass jar. Serve warm, at room temperature, or cold. The sauce will keep in the fridge for up to two weeks.

Notes

The sauce thickens as it cools, so it’s better to take it off the heat a little early than to overcook it. For a smoother sauce, blitz with an immersion blender or pulse in a regular blender. The sauce tastes even better after a day or two in the fridge as flavors meld. To prevent scorching, use a heavy-bottomed pot and stir frequently.

Nutrition

Keywords: cranberry sauce, orange sauce, ginger, Thanksgiving, Christmas, holiday side dish, easy cranberry sauce, homemade cranberry sauce

Find it online: https://lucastable.com/best-easy-cranberry-orange-sauce-with-fresh-ginger/