Cranberry Sauce with Ginger (Printable View)

Bright cranberry sauce with fresh ginger and citrus notes for vibrant flavor and easy preparation.

# Ingredient List:

→ Fruit

01 - 12 oz fresh or frozen cranberries

→ Aromatics

02 - 1 tbsp fresh ginger, finely grated
03 - Zest of 1 orange

→ Sweeteners

04 - 3/4 cup granulated sugar
05 - 1/4 cup orange juice
06 - 1/4 cup water

→ Seasoning

07 - Pinch of salt

# How to Make It:

01 - In a medium saucepan, combine cranberries, grated ginger, orange zest, sugar, orange juice, water, and salt.
02 - Heat over medium-high, stirring occasionally until the mixture reaches a boil.
03 - Reduce heat to medium-low and simmer for 10 to 12 minutes, stirring frequently, until cranberries burst and sauce thickens.
04 - Taste and modify sweetness or ginger intensity as desired.
05 - Remove from heat and allow sauce to cool to room temperature; it will further thicken as it cools.
06 - Transfer to a serving bowl or airtight container and refrigerate until serving.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes just 20 minutes from start to finish
  • The ginger and orange wake up your palate in ways that store-bought versions simply cannot
  • Once you've made this, you'll never go back to canned—and your guests will absolutely notice the difference
02 -
  • Don't skip the cooling step—I learned this the hard way by serving warm sauce that looked like berry soup; the magic happens as it sits and the natural pectin sets
  • Fresh ginger matters more than you think; ground ginger creates a flat, dusty flavor that misses the bright, almost peppery quality that makes this special
03 -
  • Make this sauce at least a day ahead—it actually tastes better once the flavors have melded overnight in the refrigerator
  • If you find yourself with extra sauce, it freezes beautifully for up to three months, which means you can make a double batch now and thank yourself next year

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