Ginger Cranberry Sauce
- 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.
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.
*Note: Frozen works as well, but the texture will be different.
Calories per serving:122 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
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