Ginger Cranberry Sauce

Ginger Cranberry Sauce
3 from 4 ratings
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.
  • 2 tablespoon neutral cooking oil, such as canola or grapeseed oil
  • 2 pound 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
  1. 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.
  2. 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.