Ginger Cranberry Sauce
Yield: 24 servings
Calories: 27kcal
A delicious homemade ginger cranberry sauce is a must-have during Thanksgiving or Christmas feasts.
Ingredients
- 12 ounces (340 g) cranberries
- 1 tablespoon (9 g) finely minced ginger
- ½ cup (120 ml) maple syrup
- ½ cup (120 ml) orange juice
- 1 teaspoon orange zest
- 1 cinnamon stick, optional
Instructions
- Prepare Ingredients - Add the cranberries to a colander and wash with cool running water, set aside. Finely mince the ginger.
- Combine Ingredients - In a medium pan, add cranberries, maple syrup, orange juice, zest, ginger, and cinnamon stick.
- Simmer Sauce - Bring sauce to a boil over medium-high heat. Reduce to a simmer over medium-low heat. Cook, stirring occasionally, until the cranberries pop and the mixture thickens to a jam consistency, about 15 minutes. Taste the sauce and add more sweetener if desired.
- To Serve - Discard the cinnamon stick. Cool the sauce before serving.
Notes
- Recipe Yield: About 1 1/2 cups
- Serving Size: 1 tablespoon
- Storing: Cool and store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 3 months; defrost before use.
- Sweetener: Honey or agave is a good substitute for maple syrup. Granulated sugar or brown sugar can be used; add an extra 1/4 cup of orange juice or water to the recipe.
Nutrition
Calories: 27kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 1mg | Potassium: 38mg | Fiber: 1g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.1mg
Recipe Link
Recipe Video