cranberry orange ginger sauce

cranberry.jpg

If you are partial to gelatin-based cranberry sauces or dessert-level sweetness, then this one may not be for you. Made from fresh cranberries, it gets some of its sweetness from fresh oranges and an added kick from grated ginger root. Sugar can be adjusted to preference, but it has a real tart brightness that cuts through all the buttery, roasty things on the holiday table.

Cranberry sauce recipe

Ingredients:

  • 2 cups fresh cranberries, rinsed and picked through for stems and mushy berries

  • 2 naval oranges

  • 1/4 cup sugar plus more as needed (you can adjust sugar as you go)

  • 1/2” piece of ginger root, peeled and grated

  • Optional: 1 cinnamon stick

  • 1 pinch sea salt

Instructions:

Put cranberries in a small saucepan with a small splash of water, sugar, and cinnamon stick if using, and heat on low. Prepare the oranges: zest one orange with a microplane zester or similar, and put zest in with the cranberries. Cut the oranges crosswise and squeeze them into the pot with the cranberries, looking out for any seeds. Squeeze out all the juice you can. Cover the pot until cranberries begin to bubble and burst, stirring occasionally. After about 15 minutes add the ginger. Continue to simmer gently, stirring occasionally, until the cranberries are broken down and sauce is thickened—around 45 minutes but the time may be more or less depending on the freshness and ripeness of the berries. Taste—this is important. Berries vary widely in their tartness and sweetness, and you should add more sugar if it seems too tart, until you get the sweetness level you like.

Note: This sauce is excellent with leftovers (we serve it with turkey curry the next day). You can also freeze it for a couple of months.