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Perfect 5-Minute Cranberry Orange Sauce with Ginger

cranberry orange sauce with ginger - featured image

This quick and easy cranberry sauce is bright, fragrant, and has a warm kick from fresh ginger. It’s the perfect balance of sweet and tart, making it a showstopper for any holiday meal or weeknight dinner.

Ingredients

Scale
  • 12 oz (340 g) fresh or frozen cranberries
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) fresh orange juice
  • 1 tablespoon fresh orange zest
  • 1-inch piece fresh ginger, peeled and grated
  • ¼ cup (60 ml) water
  • Pinch of salt

Instructions

  1. Prep your ingredients: Wash cranberries and pick out any soft ones. Zest the orange to get 1 tablespoon of zest, then juice it to get ½ cup of juice. Peel and grate the ginger. Measure out sugar and water.
  2. Build the syrup base: Place a medium saucepan over medium heat. Add water and sugar. Stir until sugar begins to dissolve and the mixture just starts to simmer.
  3. Infuse with ginger and orange: Add grated ginger and orange zest to the syrup. Stir and cook for about 30 seconds until fragrant.
  4. Add cranberries and juice: Pour in orange juice and all cranberries. Stir to combine. Increase heat to medium-high and bring to a gentle boil. Reduce heat to a simmer and cook for 3 to 5 minutes, until cranberries pop and the sauce thickens slightly.
  5. Check for doneness: The sauce is ready when most cranberries have popped and the liquid is syrupy. It will continue to thicken as it cools.
  6. Cool and serve: Stir in a pinch of salt. Let cool in the pan for about 10 minutes. Serve warm, at room temperature, or chilled.

Notes

Don’t overcook the sauce; it will thicken as it cools. For a smoother sauce, use an immersion blender or potato masher after cooking. This sauce tastes even better after sitting for a day or two in the fridge.

Nutrition

Keywords: cranberry sauce, orange cranberry sauce, ginger cranberry sauce, easy cranberry sauce, 5-minute cranberry sauce, holiday side dish, Thanksgiving cranberry sauce