This vibrant cranberry ginger sauce brings a sweet and spicy twist to your table! Fresh cranberries meet zesty ginger, creating a perfect balance that’s hard to resist.
No holiday meal is complete without this colorful sauce. I love pairing it with turkey and even sneaking some on my morning toast. So tasty! 🤤
Making it is a breeze! Just simmer the cranberries with ginger and sugar. It’s a fun, quick way to add some flair to your dishes and impress your guests!
Key Ingredients & Substitutions
Fresh Cranberries: These are the star of the show! You can find them in stores around the holidays. If fresh cranberries aren’t available, you can use frozen ones; just don’t thaw them before cooking.
Granulated Sugar: I stick with regular sugar for sweetness, but if you prefer a healthier option, coconut sugar or maple syrup can work too. Just adjust to taste, as they are less sweet.
Fresh Ginger: Fresh is best, as it adds a nice kick. If you’re in a pinch, powdered ginger can be used, but start with a smaller amount—about 1/4 teaspoon—as it’s more potent.
Orange Zest: This is optional but adds a wonderful citrus aroma. If you don’t have an orange, lemon zest or a splash of lemon juice will brighten the flavor nicely!
How Do I Ensure My Sauce is the Perfect Consistency?
Getting the right consistency is key for your cranberry ginger sauce. It’s all about timing and heat control.
- After boiling, reduce the heat to low to avoid burning. Simmer gently!
- Stir occasionally. This helps the cranberries burst and thicken the sauce.
- Cook for about 10-15 minutes. Check for thickness; it should cling to the back of a spoon.
- Remember, it thickens as it cools. Don’t worry if it looks a bit runny at first!
With these tips, you’ll have a deliciously vibrant sauce that complements any meal! Enjoy your cooking!
Cranberry Ginger Sauce
Ingredients You’ll Need:
- 12 oz (340 g) fresh cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh ginger root, peeled and finely grated
- 1 teaspoon orange zest (optional, for garnish and subtle citrus flavor)
- 1/4 teaspoon salt
How Much Time Will You Need?
This recipe takes about 20-25 minutes in total. You’ll spend about 5 minutes prepping the ingredients, then around 15-20 minutes cooking and simmering. After that, just let it cool to thicken up!
Step-by-Step Instructions:
1. Combine Water and Sugar:
In a medium saucepan, mix the water and sugar together. Heat it over medium heat, stirring occasionally until the sugar is completely dissolved. This will only take a few minutes!
2. Add Cranberries and Ginger:
Once the sugar is dissolved, add in the fresh cranberries and the finely grated ginger. Give it a good stir to mix everything together.
3. Bring to a Boil:
Increase the heat to bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer gently. This is where the magic happens!
4. Simmer and Stir:
Let the sauce simmer for about 10-15 minutes. Stir it occasionally and watch as the cranberries burst and the sauce starts to thicken. You want most of the cranberries to have popped open for maximum flavor!
5. Season and Cool:
When the sauce has thickened to your liking, remove it from the heat. Stir in the salt to enhance the flavors. Let the sauce cool down for a bit, as it will thicken even more while it cools.
6. Serve and Enjoy:
Transfer the cranberry ginger sauce to a serving bowl. If you want to add a pop of color and flavor, sprinkle some fresh orange zest on top. This sauce pairs beautifully with turkey, chicken, or even as a delightful spread for sandwiches.
Enjoy the refreshing taste of this cranberry ginger sauce at your meal, and happy cooking!
Can I Use Frozen Cranberries Instead?
Yes, you can use frozen cranberries! Just add them directly to the saucepan without thawing. The cooking time might be slightly longer, so keep an eye on it until the cranberries burst and the sauce thickens.
How Long Does This Sauce Last in the Fridge?
Your cranberry ginger sauce can be stored in an airtight container in the fridge for up to 1 week. Just make sure it’s completely cooled before sealing it up!
What If I Don’t Have Fresh Ginger?
If you don’t have fresh ginger, you can substitute it with ground ginger. Use about 1/2 teaspoon, but remember that ground ginger is stronger, so start with a little and adjust to taste.
Can I Make This Sauce in Advance?
Absolutely! This sauce can be made up to a week ahead of time. Just store it in the refrigerator, and it will be ready to serve when you need it. Its flavors often deepen as it sits!
