Cranberry Sauce with Orange & Ginger
A tasty cranberry sauce made with fresh or frozen cranberries, a hint of orange, and ginger. You will never go back to canned again when you discover how easy and tasty this sauce is. It's also fun to watch the cranberries POP!
Servings: 16
Calories: 65kcal
Ingredients
- 3 cups fresh or frozen cranberries
- 1 cup water
- 2 Tbsp orange juice concentrate*
- 1 cup granulated sugar
- 1-2 Tbsp fresh grated orange zest
- 2-3 Tbsp fresh grated ginger
- 1 tsp cinnamon optional
- 1/2 tsp salt
Instructions
- In medium size pot, bring cranberries, water, orange juice and sugar to boil. Reduce heat slightly and simmer for 8-10 minutes until cranberries pop and soften.
- Stir in grated orange zest, ginger, salt and cinnamon (if using). Cook for another 2-5 minutes until blended and cranberries have soften to a consistency you like.
- Remove from heat and let cool. It will continue to thicken as it cools. For a jelly style sauce, press through sieve and let cool. Or puree with a blender and pass through a sieve to remove any remaining seeds or pulp. This will give you a smooth, thick sauce that's more opaque than the jelly version.
- Once cooled, store in fridge in well sealed container for 10-14 days. Freeze in airtight container/bag for up to 6 months.
Video
Notes
* replace the orange juice concentrate with the juice of one orange and reduce water by same amount.
3 cups is approximately one 12 oz bag, the standard package of fresh cranberries
Use as much or little ginger and orange zest as you prefer. See full article for more flavour varieties and for 19 ways to use leftover cranberry sauce.
Nutrition
Calories: 65kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Sodium: 75mg | Fiber: 1g | Sugar: 15g | Iron: 1mg