Ginger Cranberry Sauce Recipe


Nutrition

Cal/Serving: 122
Daily Value: 6%
Servings: 12

Low-Sodium
Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat3g4%
Saturated0g1%
Trans0g0%
Carbs26g9%
Fiber4g16%
Sugars17g0%
Protein1g1%
Sodium19mg1%
Calcium23mg2%
Magnesium14mg4%
Potassium141mg4%
Iron1mg6%
Zinc0mg1%
Phosphorus17mg2%
Vitamin A59IU1%
Vitamin C13mg22%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg2%
Vitamin B60mg3%
Folic Acid (B9)3µg1%
Vitamin E1mg7%
Vitamin K6µg7%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Ginger
Stock.XCHNG/jeff1980

Here's a simple cranberry sauce that's fragrant with a hint of ginger and the essential oils of orange zest. It's the perfect sidekick to a perfectly roasted turkey at Thanksgiving dinner, and sure to please guests. Plus, it's a snap to prepare.

See all ginger recipes.

3
Ratings8

INGREDIENTS

  • 2 tablespoons neutral cooking oil, such as canola or grapeseed oil
  • 2 pounds fresh cranberries*
  • 1-2 ounces ginger, peeled with a spoon and chopped very finely
  • 3/4 cup light brown sugar
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon finely grated orange zest
  • Pinch of sea salt

DIRECTIONS

Heat the oil in a pan over medium heat. Add the cranberries and quickly pan-roast them, stirring frequently until they start to give off liquid and break down. Add the ginger, brown sugar, orange juice, orange zest, and salt, and reduce the heat to a simmer.

Cook for approximately 25-30 minutes, stirring. If it dries out too much and starts to stick, add a small amount of water and continue cooking. It should be a thick purée with some of the cranberries still intact. 

Recipe Details

Servings: 12
Cuisine: American
Special Designations: Vegan, Vegetarian

Notes and Substitutions:

*Note: Frozen works as well, but the texture will be different.



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