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Fresh Cranberry Sauce with Ginger & Orange (Perfect for Thanksgiving)
Rana Madanat
November 22, 2022
Fresh Cranberry Relish with Ginger: A zesty twist on a classic, this relish combines the tartness of cranberries with the warmth of ginger. It’s the perfect vibrant side for your holiday table
Type of Cuisine:
American
Prep Time: 5 minutes.
Cook Time: 15 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 lbs. fresh cranberry (washed and dry) | |
| 1 tablespoon fresh grated ginger (about 2 inches) | |
| 3 oranges (zest and juiced) | |
| ½ cup water | |
| ¾ cup light brown sugar | |
| ¾ cup regular sugar | |
| ½ teaspoon salt | |
| 3 oz dry apricots sliced thin (optional) |
Preparation
1
Start the Base
Add the cranberries and both sugars to a large saucepan over medium-high heat. Stir everything together for about a minute, coating the cranberries in the sugar. This helps draw out their natural juices and gets the sauce started.
Add the cranberries and both sugars to a large saucepan over medium-high heat. Stir everything together for about a minute, coating the cranberries in the sugar. This helps draw out their natural juices and gets the sauce started.
2
Add Citrus and Ginger
After about 5 minutes, the cranberries will start to burst open—this is exactly what you want! Add the orange zest, orange juice, grated ginger, and salt. Stir well to combine everything. Pour in the water, then lower the heat to medium-low. Let the sauce simmer gently for about 8 more minutes, stirring occasionally, until the cranberries are soft and tender and the sauce has thickened nicely.
After about 5 minutes, the cranberries will start to burst open—this is exactly what you want! Add the orange zest, orange juice, grated ginger, and salt. Stir well to combine everything. Pour in the water, then lower the heat to medium-low. Let the sauce simmer gently for about 8 more minutes, stirring occasionally, until the cranberries are soft and tender and the sauce has thickened nicely.
3
Finish and Cool
Give the sauce a few final stirs, then turn off the heat. Your cranberry sauce is done! At this point, it will look a bit loose and liquidy—that's completely normal. As it cools to room temperature, it will thicken up beautifully into that perfect cranberry sauce texture. Transfer to a serving bowl or storage container and let it cool completely before refrigerating. Remember, it tastes even better the next day when all those flavors have had time to meld together!
Give the sauce a few final stirs, then turn off the heat. Your cranberry sauce is done! At this point, it will look a bit loose and liquidy—that's completely normal. As it cools to room temperature, it will thicken up beautifully into that perfect cranberry sauce texture. Transfer to a serving bowl or storage container and let it cool completely before refrigerating. Remember, it tastes even better the next day when all those flavors have had time to meld together!
Rana’s Notes!
Storing Your Cranberry Sauce Let the cranberry sauce cool completely to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 1 week. The sauce will continue to thicken as it chills—this is perfectly normal and exactly what you want! For longer storage, freeze the cranberry sauce in an airtight container or freezer-safe bag for up to 3 months. Label it with the date so you know when you made it.
Reheating Instructions If you prefer warm cranberry sauce, gently reheat it in a small saucepan over low heat, stirring occasionally, until it reaches your desired temperature. You can also microwave it in 30-second intervals, stirring between each, until warmed through. If the sauce has thickened too much in the fridge, simply stir in a splash of water or orange juice to loosen it up.