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 recipe.
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
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
Instructions
- 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.
- 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.
