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20-Minute Best Cranberry Orange Ginger Sauce

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A quick and easy stovetop cranberry sauce made with fresh cranberries, orange, and ginger. Perfect for Thanksgiving, Friendsgiving, or any holiday gathering, this sauce comes together in just 20 minutes and is a crowd-pleaser.

Ingredients

Scale
  • 12 ounces (340 grams) fresh or frozen cranberries
  • 1 large navel orange (zest and juice)
  • 1 tablespoon (about 15 grams) freshly grated ginger
  • ½ cup (100 grams) granulated sugar or ⅓ cup (80 ml) maple syrup
  • ¼ cup (60 ml) water
  • ¼ teaspoon flaky sea salt
  • Optional: 1 cinnamon stick, star anise, or vanilla bean pod

Instructions

  1. Rinse the cranberries under cold water and pick out any stems or soft berries. Zest the orange to get about 1 tablespoon of zest, then juice it to get about ¼ cup (60 ml) of juice. Peel the ginger with a spoon and grate it finely to get about 1 tablespoon. Measure out your sugar or maple syrup and water.
  2. Add the cranberries, orange zest, orange juice, grated ginger, sugar (or maple syrup), water, and a pinch of salt to a medium saucepan. Stir to combine.
  3. Place the saucepan over medium-high heat and bring to a rolling boil, stirring occasionally. This should take about 3-4 minutes. Once boiling, reduce the heat to medium-low.
  4. Let the sauce simmer gently for 10-12 minutes, stirring every couple of minutes. Use the back of a spoon to gently smash any stubborn berries against the side of the pot. Cook until most berries have burst and the sauce has thickened slightly. For a chunkier sauce, cook for about 8 minutes; for a smoother sauce, cook the full 12 minutes and smash more berries.
  5. Taste the sauce carefully and adjust sweetness if needed. Add another tablespoon of sugar or a drizzle of maple syrup if too tart, or a squeeze more orange juice if too sweet.
  6. Remove the pot from the heat and let the sauce cool for about 5 minutes. Transfer to a serving bowl or jar. The sauce will continue to thicken as it cools. Serve warm, at room temperature, or cold.
  7. Optional: For a smoother sauce, pour the warm sauce through a fine-mesh strainer into a bowl, pressing on the solids with a spatula.

Notes

Don’t overcook the ginger as it can turn bitter. Use a heavy-bottomed pot to prevent scorching. Let the sauce rest overnight for the best flavor development. Don’t skip the salt—it balances the sweetness. The sauce will thicken as it cools, so don’t worry if it seems thin when hot. For a boozy version, stir in 2 tablespoons of bourbon, dark rum, or Grand Marnier after removing from heat. For a spiced version, add a cinnamon stick, star anise, or cloves while simmering.

Nutrition

Keywords: cranberry sauce, cranberry orange ginger sauce, Thanksgiving sauce, holiday sauce, easy cranberry sauce, homemade cranberry sauce, 20-minute recipe

Find it online: https://coracooks.com/20-minute-best-cranberry-orange-ginger-sauce-recipe/