A blow your mind 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!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Side Dish
Cuisine: American
Keyword: cranberries, cranberry sauce, Thanksgiving side dish
Servings: 16
Calories: 65kcal
Author: Getty Stewart
Ingredients
3cupsfresh or frozen cranberries
1cupwater
2Tbsp orange juice concentrate*
1cupgranulated sugar
1-2Tbspfresh grated orange zest
2-3Tbspfresh grated ginger
1cinnamon stick (1 tsp cinnamon powder)optional
1/2tspsalt
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 t a more jelly-like sauce, press through sieve or puree with a blender.
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 cranberriesUse as much or little ginger and orange zest as you prefer. Also try cinnamon, cloves or cardamom.