Cranberry Sauce with Orange and Ginger
The rich flavor, ease, and ability to make Cranberry Sauce ahead of time will convince you to make this Thanksgiving side dish yourself and skip the canned stuff. The addition of orange juice and fresh ginger make this simple make-ahead recipe taste a bit more special than the classic.To adjust the servings in this recipe, click on the number next to servings.
- 1 cup Orange Juice (use the kind with no pulp for the best texture)
- ¾ cup Sugar
- ¼ cup Water
- 4 cups Cranberries (fresh or frozen)
- ½ teaspoon grated Fresh Ginger
Combine orange juice, sugar, water, and cranberries in a saucepan over high heat. Bring to a boil.
When sauce begins to boil, reduce heat to a low simmer. Simmer until the cranberries have all burst, about 15 minutes.
Stir in fresh ginger and simmer for 1 minute more.
Allow cranberry sauce to cool completely. Store in the refrigerator for up to a week.
Calories: 88kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 84mg | Fiber: 2g | Sugar: 19g | Vitamin A: 74IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 1mg