Definitely not my favorite cranberry sauce. 1. It was too sweet, I'd back up to 1 3/4 or maybe 2 cups sugar. 2. The orange flavor was way too strong. I'd back up the zest to half or less. 3. I used about 2 tsp powdered ginger and could not even taste it, so if I make this again I'd try with the fresh to see if that makes the difference.
Cranberry Ginger Sauce
Photo: James Baigrie; Styling: Randy Mon
Add flavor to a traditional cranberry sauce recipe by stirring in orange zest and minced fresh ginger.
Yield: Serves 10
More From Sunset
Amount per serving
- Calories: 230
- Calories from fat: 0%
- Protein: 0.3g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 59g
- Fiber: 3.1g
- Sodium: 2mg
- Cholesterol: 0.0mg
- 2 bags (12 oz. each) fresh or frozen cranberries, any soft or decayed berries discarded
- 2 1/2 cups sugar
- Finely shredded zest and juice of 1 orange
- 1 tablespoon minced fresh ginger
- Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, until berries have popped, about 20 minutes.
- Make ahead: Let cool, then chill airtight up to 3 days; sauce will thicken as it cools.
- Note: Nutritional analysis is per 1/2-cup serving.
Only you will be able to view, print, and edit this note.Add Note