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.
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.
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.