This Homemade Cranberry Sauce is made with fresh orange and ginger. It's easy to make and will last for a week refrigerated.
Thanksgiving has always been my favorite holiday. In the past, it involved three days of cooking. My biggest guest count was 21 people. These days, I have a smaller group to cook for and create a much simpler menu. No matter the number, the day is always joyful for me. A time to enjoy family and friends and bring them together to laugh, relax, and feast.
This cranberry sauce takes about 10 minutes to make. There's something incredibly satisfying about watching the cranberries gently cook in a saucepan and then slowly start popping. I always make this dish a few days before Thanksgiving. It will keep well in the refrigerator for a week. After Thanksgiving, you can smear a little (or a lot) of sauce on your turkey sandwich.
What You'll Need
- 1 bag of fresh cranberries
- Fresh ginger
- Choose bags of cranberries that are firm. Make sure to discard any berries that are brown or bruised. Don't purchase any bags that have moldy or soft berries.
- Make sure to wash your cranberries well before cooking them.
- You can refrigerate fresh cranberries for up to a month in their original plastic bag.
- Avoid zesting the white pith. The taste is unpleasant and will make your sauce bitter.
- An easy way to peel ginger is with a spoon. Use the edge of a spoon to scrape off the skin. You'll avoid wasting ginger that would be cut away using a knife.
This Homemade Cranberry Sauce is made with fresh orange and ginger. It's easy to make and is delicious on turkey sandwiches.
- 1 package fresh cranberries
- 3/4 cup Sugar
- 2 teaspoons Fresh ginger
- 1/2 teaspoon grated orange peel
- 1 cup Fresh orange juice
Rinse the cranberries well. In a medium saucepan, combine the cranberries, sugar, ginger, orange zest and orange juice. Bring to a gentle boil over medium heat, uncovered until the cranberries pop. Reduce to a low heat and simmer for 8 to 10 minutes.
Stir once or twice while simmering. Let cool, then transfer sauce to a dish or server and cover.
The cranberry sauce will keep for a week, stored in a covered container in the refrigerator.
Nutritional values are based on one cup.
DID YOU MAKE THIS?
I would love to know if you made any substitutions and switched it up to put your spin on this recipe. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!
Note: This post was originally published in December 2017 and has been updated.