Orange-Ginger Cranberries<< Back to list

Sauce/Dressing, Side Dish, Thanksgiving, Vegetarian
12ozfresh cranberries (1 package)
1cupgranulated sugar, or to taste
2tspgrated orange zest, or to taste
cupfreshly squeezed orange juice
2tspfresh ginger, peeled and grated - or to taste
Directions In a saucepan over medium heat, combine all of the ingredients. Simmer, stirring occasionally, until the berries pop open, about 10 minutes. Skim any foam that rises to the surface. Remove from the heat and set aside to cool to room temperature. Cover and refrigerate until chilled through, at least 1 hour and up to 3 days.

8 servings

  • 1 cup of sugar is a bit too sweet for me so I reduce it to 3/4 cup.

    For the orange juice, I squeeze what I can out of the orange that was used for the zest and top off what I have to with frozen canned orange juice.

    I like to mash the berries a little too because I prefer the sauce to be a little less chunky.

    This recipe is so easy and versatile. You can keep tweaking it until it's exactly the way you want it.
    [Carolyn Plocher - 2010-12-05 23:24:10]

Once you eat the real thing, it's really hard to go back to the canned stuff.

Carolyn Plocher

The Washington Post

Dec 5, 2010

Dec 11, 2010

Sign In