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Ginger Orange Cranberry Sauce

Ginger Orange Cranberry Sauce

This Ginger Orange Cranberry Sauce is a sweet and zesty addition to your Thanksgiving feast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 99 kcal

Equipment

  • Medium saucepan

Ingredients
  

  • 16 ounces fresh cranberries or frozen cranberries
  • 1 tablespoon orange zest
  • 1 cup fresh orange juice Use a zester to zest two navel oranges, then juice them until you have 1 cup.
  • ¾ cup brown sugar Alternatively, use ⅔ cup pure maple syrup or honey and reduce the orange juice to ⅔ cup.
  • 2 to 3 teaspoon fresh ginger Use a vegetable peeler to peel and a zester or box grater to grate.
  • 2 teaspoon ground cinnamon
  • ½ teaspoon sea salt to taste
  • 1 teaspoon pure vanilla extract optional

Instructions
 

  • Transfer all of the ingredients to a medium saucepan except for the vanilla extract. Cover and heat over medium-high heat to bring the mixture to a full boil.
  • Remove the lid and continue cooking at a gentle boil until the cranberries begin to soften, about 3-5 minutes. If need be, reduce the stove to medium heat. Use a fork or potato masher to mash the cranberries to your desired texture. Continue cooking until it has thickened slightly, about 10 minutes.
  • Remove the cranberry sauce from the stove and allow it to cool before transferring it to a jar or airtight container to refrigerate.
  • Leftover cranberry sauce will keep in the refrigerator for 10 days. It tastes better the next day and in the days following preparation, so consider making it in advance.

Nutrition

Serving: 1servingCalories: 99kcalCarbohydrates: 24gSodium: 111mgFiber: 2gSugar: 21g
Keyword condiment recipes, cranberry sauce, easy cranberry sauce recipe, ginger orange cranberry sauce, healthy cranberry sauce recipe, Thanksgiving side dishes
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