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Perfect Spiced Cranberry Sauce Recipe with Orange and Ginger

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This perfect spiced cranberry sauce with orange and ginger is a one-pot wonder that uses whole oranges for natural pectin and complex citrus flavor. It’s make-ahead friendly, naturally sweetened, and guaranteed to be the star of your holiday table.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 1 large navel orange, washed well
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup maple syrup (60 ml)
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 vanilla bean, split and scraped (optional)
  • 2 tablespoons bourbon or dark rum (optional)
  • 1/4 cup dried cherries or golden raisins (optional)

Instructions

  1. Prepare the orange (5 minutes): Wash your orange thoroughly under warm water to remove any wax. Slice it in half lengthwise, then cut each half into thin half-moons, about 1/4 inch thick. Remove any seeds you see. Set the slices aside.
  2. Combine ingredients in the saucepan (2 minutes): Add the fresh or frozen cranberries to your medium saucepan. Pour in the granulated sugar and maple syrup. Add the sliced orange, grated fresh ginger, cinnamon stick, ground cloves, and a pinch of salt. Give everything a good stir to coat the cranberries.
  3. Bring to a simmer (5 minutes): Place the saucepan over medium-high heat. Stir occasionally as the cranberries begin to warm up. Once the mixture reaches a gentle boil, reduce the heat to medium-low.
  4. Simmer until thickened (15-18 minutes): Let the sauce simmer gently, stirring every few minutes. The cranberries will burst and release their natural pectin. After about 12 minutes, start checking the consistency by dragging your spoon through the sauce—it should leave a clear path that doesn’t immediately fill back in.
  5. Test for doneness (1 minute): Spoon a small amount onto a cold plate and let it sit for 30 seconds. Tilt the plate—if the sauce runs slowly, it’s ready. If it’s still watery, let it simmer another 3-5 minutes.
  6. Remove the cinnamon stick and cool (5 minutes): Fish out the cinnamon stick and discard it. Let the sauce cool in the pot for about 10 minutes. If you want a smoother sauce, use an immersion blender for 2-3 pulses.
  7. Transfer to storage container (2 minutes): Pour the warm sauce into a clean glass jar or airtight container. Let it cool completely at room temperature before refrigerating.

Notes

Don’t over-stir; let cranberries burst naturally. Watch for boil-over as cranberries foam. Taste as you go and adjust sweetness. Make ahead for better flavor—flavors meld overnight. Serve at room temperature for best taste. If making a day ahead, leave cinnamon stick in sauce while cooling for more infusion.

Nutrition

Keywords: cranberry sauce, spiced cranberry sauce, orange cranberry sauce, ginger cranberry sauce, Thanksgiving cranberry sauce, holiday cranberry sauce, homemade cranberry sauce

Find it online: https://forkifyfun.com/perfect-spiced-cranberry-sauce-recipe-with-orange-and-ginger/