ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ginger Cranberry Sauce

Photo: Mark Thomas; Styling: Stephana Bottom
Prep time 5 mins
Cook time 20 mins
Yield Serves 8

Ingredients

  • 2 teaspoons vegetable oil
  • 1 shallot, minced
  • 2 tablespoons minced fresh ginger
  • 12 ounces fresh cranberries
  • Zest and juice of 1 orange
  • 1 cup sugar

Nutrition Information

  • calories 134
  • fat 1 g
  • satfat 0.0 g
  • protein 0.0 g
  • carbohydrate 32 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • sodium 1 mg

How to Make It

  1. In a large saucepan, warm oil over medium heat. Add shallot and cook, stirring, until soft, about 5 minutes. Add ginger and sauté for 1 minute. Add cranberries, orange zest and juice, sugar and 3/4 cup water, stirring until sugar dissolves.

  2. Bring mixture to a boil, then reduce heat to low and simmer until sauce has thickened slightly and berries have popped, 10 to 12 minutes. Remove from heat and cool to room temperature before serving.