Easy Ginger Cranberry Sauce
Ginger Cranberry Sauce is a vibrant, tangy condiment blending tart cranberries with zesty ginger and subtle spices. Its sweet, slightly spicy flavor adds a refreshing twist to traditional cranberry sauce, making it a delightful, aromatic addition to meals, while being simple and quick to prepare.
Equipment
- Medium saucepan
- Wooden spoon or heat-proof spatula
- Measuring cups and spoons
- Fine grater (for fresh ginger and orange zest)
- Citrus juicer (for the orange juice, if using fresh)
- A bowl or jar for cooling and storing the sauce
Ingredients
- 12 oz 340 g fresh or frozen cranberries
- ¾ cup 150 g granulated sugar
- ½ cup 120 ml orange juice
- 2 tablespoons finely grated fresh ginger adjust to taste
- ½ teaspoon red pepper flakes
- 1 teaspoon orange zest
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon optional
- Pinch of salt
- 1 tablespoon honey or maple syrup optional, for extra sweetness
Instructions
- In a medium saucepan, add the cranberries, sugar, and orange juice. Stir gently to mix, then place the pan over medium heat.
- Stir in the grated ginger, red pepper flakes, orange zest, cumin, cinnamon (if using), and a pinch of salt. These spices will give the sauce its warm, spicy-sweet aroma.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10–12 minutes, stirring occasionally, until most of the cranberries have popped and the sauce has thickened.
- Once thickened, taste the sauce. If you prefer a touch more sweetness, stir in the honey or maple syrup while the sauce is still warm.
- Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools. Serve it over your delicious dish.