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Ginger Cranberry Sauce

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“Found on the Dessert of the Month Club Blog, this just sounds so lovely, I made it for Christmas this year, to go with Moosewood's Comprehensively Stuffed Squash, Comprehensively Stuffed Squash -- a Moosewood Recipe - you may find this wonderful blog here: http://dessertofthemonthclub.blogspot.com (Thanks to UmmBinat for pointing me in that direction!) From the blog, "My relatives have come to expect this quick, spicy sauce every year during the holidays. I try to make this 24 hours in advance of serving to let the ginger mingle. Leftover sauce is rare, but goes well with cream cheese on toast! This recipe makes 3 cups."”
READY IN:
25mins
SERVES:
4-8
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.
  2. In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).
  3. Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:
  4. Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.
  5. I never liked cranberry sauce until I made this one.

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