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Bright Make-Ahead Cranberry Orange Sauce with Fresh Ginger

cranberry orange sauce with fresh ginger - featured image
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A bright, tart-first cranberry sauce with fresh ginger and orange that cuts through rich holiday dishes. Make it up to a week ahead for a stress-free, flavor-packed side.

Ingredients

Scale
  • 12 ounces (340g) fresh or frozen cranberries
  • 1 large orange (preferably organic), zested and juiced (about 1/4 cup juice)
  • 2 to 3 inches fresh ginger, peeled and finely grated
  • 1/3 to 1/2 cup (80-120ml) maple syrup or honey
  • 1/4 cup (60ml) water
  • Pinch of sea salt
  • Optional: 1 cinnamon stick or 1/2 teaspoon vanilla extract

Instructions

  1. Prepare your ingredients: Wash the orange, zest it (avoiding white pith), and squeeze the juice. Peel and finely grate the ginger.
  2. In a medium saucepan, combine cranberries, maple syrup (start with 1/3 cup), orange juice, and water. Add cinnamon stick if using.
  3. Bring to a gentle boil over medium-high heat (about 3-4 minutes).
  4. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until cranberries burst and sauce thickens.
  5. Stir in grated ginger and orange zest. Cook for another 2-3 minutes.
  6. Taste and adjust sweetness with remaining maple syrup if desired. Remove cinnamon stick if used.
  7. Let the sauce cool in the pot for 15-20 minutes; it will thicken further as it cools.
  8. Transfer to a glass jar or airtight container and refrigerate. Sauce keeps for up to 2 weeks.

Notes

Add ginger in the last 2-3 minutes to keep it bright. Frozen cranberries work well and may yield a thicker sauce. Sauce improves after a day in the fridge. For a smoother texture, blend with an immersion blender after cooling.

Nutrition

Keywords: cranberry sauce, orange, ginger, make-ahead, Thanksgiving, holiday, gluten-free, vegan

Find it online: https://islatable.com/bright-make-ahead-cranberry-orange-sauce-with-fresh-ginger/