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READY IN 35 mins

Homemade Cranberry Ginger Sauce

Read Review (1)

"No Thanksgiving is complete without cranberry sauce. This recipe is very customizable to your family's palate. In this version, I've used honey, orange juice, and crystallized ginger. But I have made it in the past with a sweet white wine and apples, which is also delicious. Using fresh cranberries, the sauce still gets a jelly-like consistency because when the cranberries pop open during cooking, they release pectin, which is a natural way to make jelly or jams. Once you try this recipe, you'll never go back." — frozendinnerdiva

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

2 oranges, zested and juiced
1/2 cup honey, or more to taste
2 pieces of crystallized ginger, chopped - or more to taste

1 cinnamon stick
1/4 teaspoon salt
1 (12 ounce) package fresh cranberries

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Directions

Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Footnotes

Cook's Note:
If you're making ahead of time, you can either keep in the fridge or freeze. If you are going to freeze, place in a freezer-safe container, place plastic wrap on the sauce, then place the lid on to prevent freezer burn. This mixture will expand, so be sure to leave enough headroom (about 1/2 inch). You can freeze using the ice cube method, but be sure to remove from the ice cube trays when frozen and place in a labeled freezer bag with all the air squeezed out to prevent freezer burn. The cranberry sauce will remain slightly soft even when frozen. This is because of the pectin.
You can just take out and thaw on the counter until you are ready to serve, or in the refrigerator if you prefer it cold. If you want to serve it warm, place in a sauce pot, add 1/4 cup orange juice, and bring to a simmer. Stir together and serve warm.

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Reviews More Reviews

Nov 26, 2012

Wonderful! Loved the ginger in it.

—Oesi

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Nutrition

Calories
57 kcal
3%

Carbohydrates
15.5 g
5%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
1.4 g
6%

Protein
0.2 g
< 1%

Sodium
50 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homemade Cranberry Ginger Sauce

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 57
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 50mg 2 %
Potassium 41mg 1 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 1.4g 6 %
Protein 0.2g < 1 %
Sugars 12.9g
** Vitamin A < 1 %
Vitamin C 7 %
Calcium < 1 %
Iron 2 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.