Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup water
- 1/2 cup fresh orange juice
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon orange zest
- 1 small cinnamon stick (optional)
- A pinch of salt
Instructions
- Start by rinsing your cranberries under cold water. Discard any berries that look soft, shriveled, or bruised. Peel the fresh ginger using the edge of a spoon and grate it finely using a microplane or the small holes of a box grater. Zest one orange before juicing it to get that concentrated citrus oil flavor.
- In a medium saucepan, combine the sugar, water, and orange juice. Bring the liquid to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, add the fresh cranberries, grated ginger, orange zest, salt, and the cinnamon stick. Reduce the heat to medium-low and let the mixture simmer.
- Cook the sauce for about 10 to 12 minutes. You will hear the cranberries begin to “pop” as their skins burst. Stir occasionally to prevent sticking. Once most of the berries have burst and the liquid has thickened into a syrupy consistency, remove the pan from the heat. The sauce will continue to thicken significantly as it cools.
- Remove the cinnamon stick and discard it. Transfer the cranberry sauce to a glass bowl or jar. Allow it to cool to room temperature before covering it and placing it in the refrigerator. Serve chilled or at room temperature alongside your favorite holiday main course.
- Cook Time: 20 minutes