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Easy Homemade Cranberry Orange Sauce with Ginger

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This quick and easy cranberry sauce features fresh ginger and orange for a bright, tangy flavor that’s perfect for holiday gatherings. Made with simple ingredients in under 20 minutes, it’s a crowd-pleaser that can be made ahead.

Ingredients

Scale
  • 12 oz (340 g) fresh cranberries (1 standard bag)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) orange juice (fresh-squeezed or good-quality store-bought)
  • 1 tablespoon orange zest (from 1 large orange)
  • 2 tablespoons fresh ginger, grated (about a 2-inch piece)
  • 1/4 cup (60 ml) water
  • Pinch of salt

Instructions

  1. Prep your ingredients (5 minutes): Rinse the cranberries and pick out any soft or shriveled ones. Grate your ginger using a microplane—you want about 2 tablespoons. Zest your orange before juicing it. Measure out your sugar, juice, and water so everything is ready to go.
  2. Combine everything in the saucepan (2 minutes): Add the cranberries, sugar, orange juice, orange zest, grated ginger, water, and a pinch of salt to your medium saucepan. Give it a quick stir to distribute the sugar.
  3. Bring to a boil (3-4 minutes): Set the heat to medium-high and bring the mixture to a boil. Stir occasionally to make sure the sugar dissolves completely. Watch it carefully; once it boils, it can bubble over fast.
  4. Reduce to a simmer (10-12 minutes): Once boiling, reduce the heat to medium-low so the sauce is at a gentle simmer. Stir occasionally. The cranberries will continue to burst and the sauce will thicken. After about 8 minutes, start checking the consistency. You’re looking for a texture that coats the back of a spoon but still runs slightly. Remember: it will thicken more as it cools.
  5. Test for doneness (1 minute): Dip a spoon into the sauce and run your finger down the back. If the line holds its shape without the sauce running back together immediately, it’s done. If it’s still too runny, let it simmer another 2-3 minutes. If it’s too thick, add a splash of water or orange juice to thin it out.
  6. Cool and serve (30 minutes to cool): Remove the saucepan from heat and let the sauce cool for about 30 minutes at room temperature. It will continue to thicken as it cools. Transfer to a serving bowl or storage container. You can serve it warm, at room temperature, or cold.

Notes

The sauce will continue to thicken as it cools, so pull it off the heat when it’s still slightly looser than you want. For best flavor, make it a day ahead and let it rest overnight in the refrigerator. If your sauce tastes too tart, add another tablespoon of sugar. If it’s too sweet, add a squeeze of fresh lemon juice. For a smoother sauce, strain through a fine-mesh strainer before serving.

Nutrition

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

Find it online: https://prismtaste.com/easy-homemade-cranberry-orange-sauce-with-ginger/