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Best Cranberry Orange Sauce with Fresh Ginger

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This bright, spicy-sweet cranberry sauce features fresh ginger and orange zest for a flavor that’s both familiar and completely new. Ready in under 20 minutes with just one pot, it’s the perfect make-ahead dish for Thanksgiving, Christmas, or any festive gathering.

Ingredients

Scale
  • 12 ounces (340 grams) fresh cranberries (one standard bag)
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (120 ml) fresh orange juice (from about 1 large orange)
  • 1 tablespoon orange zest (from that same orange)
  • 1 tablespoon (about 15 grams) fresh ginger, finely grated
  • ¼ cup (60 ml) water
  • ⅛ teaspoon salt

Instructions

  1. Prep your ingredients first. Zest your orange before juicing it. Grate your ginger using a Microplane or the small side of a box grater. Measure out your sugar and cranberries.
  2. Combine the liquids in your saucepan. Pour in the fresh orange juice, water, and add the grated ginger. Stir together with a wooden spoon.
  3. Bring to a gentle simmer over medium heat. Let it bubble for about 2 minutes, stirring occasionally, until the ginger releases its aroma.
  4. Add the sugar and salt. Stir until the sugar completely dissolves, about 1 minute. The liquid will look clear and slightly syrupy.
  5. Add half the cranberries (about 1½ cups or 170 grams). Stir them in and let the mixture come back to a simmer.
  6. Cook for 5 minutes, stirring occasionally. You’ll hear the cranberries start to pop as they release their natural pectin.
  7. Add the remaining cranberries. Stir them in gently. These will cook for less time, so they’ll stay mostly whole.
  8. Cook for another 3 to 4 minutes until the sauce is thick enough to coat the back of a spoon. Remove the pot from the heat.
  9. Stir in the orange zest. Save this for the very end to preserve its bright flavor.
  10. Let the sauce cool in the pot for 10 minutes. It will continue to thicken as it cools.
  11. Transfer to a storage container. Let it come to room temperature before covering and refrigerating.

Notes

Don’t overcook the cranberries; total cooking time should be between 8 to 10 minutes from when the first berries hit the pot. Grate ginger, don’t chop it, to avoid fibrous bits. The sauce improves after a day or two in the fridge. For a smoother sauce, use a potato masher or immersion blender after cooking.

Nutrition

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

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