Ginger Cranberry Sauce

Ginger
Stock.XCHNG/jeff1980

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 Cups  light brown sugar
  • 1/4 Cup  freshly squeezed orange juice
  • 1 Tablespoon  finely grated orange zest
  •  Pinch of  sea salt

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.

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. 

Notes

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

Nutrition

Calories per serving:

113 calories

Dietary restrictions:

Low Sodium Low Fat Abs, Low Potassium, 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

Daily value:

6%

Servings:

12
  • Fat 2g 4%
  • Carbs 24g 8%
  • Saturated 0g 1%
  • Fiber 4g 14%
  • Trans 0g
  • Sugars 17g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 0g 1%
  • Sodium 30mg 1%
  • Calcium 19mg 2%
  • Magnesium 8mg 2%
  • Potassium 109mg 3%
  • Iron 0mg 2%
  • Zinc 0mg 1%
  • Phosphorus 13mg 2%
  • Vitamin A 3µg 0%
  • Vitamin C 13mg 22%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 1%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 3µg 1%
  • Vitamin E 1mg 7%
  • Vitamin K 6µg 7%
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