Print

Quick Homemade Cranberry Orange Sauce with Ginger

cranberry orange sauce with ginger - featured image
Print Recipe

A quick and easy homemade cranberry sauce infused with fresh ginger and orange zest, ready in 20 minutes. This foolproof recipe is perfect for Thanksgiving or any holiday meal, and it gets even better after a day or two in the fridge.

Ingredients

Scale
  • 12 ounces fresh cranberries (one standard bag)
  • ¾ cup granulated sugar (150 grams)
  • ½ cup fresh orange juice (120 ml, from about 1 large orange)
  • 2 tablespoons orange zest
  • 2-inch piece fresh ginger, peeled and sliced into thin rounds (about ⅛ inch thick)
  • ¼ cup water (60 ml)
  • Pinch of salt
  • Optional: 1 cinnamon stick or 1 star anise

Instructions

  1. Prep your ingredients first. Wash the cranberries and pick out any soft ones. Zest your orange before juicing it. Peel the ginger with the edge of a spoon and slice it into thin rounds.
  2. Combine everything except the orange zest. In a medium saucepan, add the cranberries, sugar, orange juice, water, ginger slices, and salt. Stir well.
  3. Bring to a boil over medium-high heat. You’ll hear the cranberries start to pop. It usually takes about 5 minutes.
  4. Reduce heat and simmer. Turn the heat down to medium-low so the sauce is at a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
  5. Test for doneness. Spoon a little sauce onto a cold plate and let it sit for 30 seconds. Run your finger through it—if the line stays clean and the sauce doesn’t flood back together, it’s ready.
  6. Remove from heat and stir in the orange zest. Let it sit for 5 minutes. If using cinnamon or star anise, add it now and let it steep while the sauce cools.
  7. Fish out the ginger slices using a fork or tongs. For a smoother sauce, strain through a fine-mesh sieve.
  8. Cool and serve. Let the sauce cool to room temperature. Serve warm, at room temperature, or cold.

Notes

The sauce improves after 24 hours in the fridge. For a caramel depth, toast the sugar in the dry pan before adding liquids. Don’t crush the cranberries; let them pop naturally for better texture. The sauce freezes well for up to 6 months.

Nutrition

Keywords: cranberry sauce, cranberry orange sauce, ginger cranberry sauce, homemade cranberry sauce, Thanksgiving side dish, holiday recipe, quick cranberry sauce

Find it online: https://siennaspoon.com/quick-homemade-cranberry-orange-sauce-with-ginger/