Ginger Cranberry Sauce

Name: Ginger Cranberry Sauce
Ingredients: 2 tablespoon neutral cooking oil, such as canola or grapeseed oil; 2 pound fresh cranberries*; 1 -2 ounces ginger, peeled with a spoon and chopped very finely; 3/4 cup light brown sugar; 1/4 cup freshly squeezed orange juice; 1 tablespoon finely grated orange zest; pinch of sea salt

Matthew Murphy|Nov. 7, 2012 5:14 pm EST

3 (4 ratings)

Print

Here's a simple cranberry sauce that's fragrant with a hint of ginger and the essential oils of orange zest. It's the perfect sidekick to a perfectly roasted turkey at Thanksgiving dinner, and sure to please guests. Plus, it's a snap to prepare. See all ginger recipes.

Servings

12

Ingredients

2 tablespoon neutral cooking oil, such as canola or grapeseed oil
2 pound fresh cranberries*
1 -2 ounces ginger, peeled with a spoon and chopped very finely
3/4 cup light brown sugar
1/4 cup freshly squeezed orange juice
1 tablespoon finely grated orange zest
pinch of sea salt

Directions

Heat the oil in a pan over medium heat. Add the cranberries and quickly pan-roast them, stirring frequently until they start to give off liquid and break down. Add the ginger, brown sugar, orange juice, orange zest, and salt, and reduce the heat to a simmer.
Cook for approximately 25-30 minutes, stirring. If it dries out too much and starts to stick, add a small amount of water and continue cooking. It should be a thick purée with some of the cranberries still intact.