Orange-Ginger Cranberry Sauce

Posted by on October 8, 2017 0 comments

Sweet and tart, this Orange-Ginger Cranberry Sauce will convert those who are used to the canned variety. The cinnamon and cloves and more dimension to the already aromatic recipe.

 Orange-Ginger Cranberry Sauce

I’m hosting tomorrow’s thanksgiving dinner at my place this year for the family, and you know what that means: Lots of homemade dishes! I decided to forgo the canned variety of cranberry sauce (I know, right?) and make a batch myself since I had an unopened bag of cranberries in the freezer that I was saving for a loaf cake and haven’t gotten around to make. This recipe is so easy (and could be easier if you just wanted to stick to plain cranberry sauce without the orange and ginger notes).

I was amazed at the flavour coming from the saucepan as the liquid boiled, and actually had to stop myself for eating too many spoonfuls after it had cooled down a bit. I was able to get about a litre of sauce from this recipe–I filled up a 250mL mason jar, and three smaller 125mL ones… perfect for gift-giving!

If you’re celebrating Thanksgiving tomorrow (or whenever you’re having turkey), definitely try this recipe out!

 Orange-Ginger Cranberry Sauce

Yields Approx. 1 litre (4 cups)

Orange-Ginger Cranberry Sauce

Sweet and tart, this Orange-Ginger Cranberry Sauce will convert those who are used to the canned variety. The cinnamon and cloves and more dimension to the already aromatic notes of this recipe.

5 minPrep Time

15 minCook Time

20 minTotal Time

Save Recipe

Ingredients

1/2 cup freshly squeezed orange juice (from two large oranges)

1 cup water

1/2 cup granulated sugar

2 teaspoons grated ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons finely grated orange zest (about 1 orange)

One 600g bag of frozen cranberries

Directions

  1. In a large saucepan, bring the orange juice, water, sugar, ginger, cinnamon and cloves to a boil. Cook the mixture, stirring occasionaly, until the sugar has dissolved.
  2. Add frozen cranberries and orange zest. Continue to boil gently over medium heat for about 15 minutes, stirring occasionally (cranberries will start to pop and the sauce will thicken). Cook the sauce a bit longer if you want a thicker consistency. Pour into a glass bowl or container to cool.

Notes

Cranberry sauce will last up to a week in the refrigerator or be frozen for up to three months.

If you would like a slightly sweeter cranberry sauce, feel free to add a few more tablespoons of sugar while cooking.

http://nowyourecooking.ca/2017/10/orange-ginger-cranberry-sauce/

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