Orange Cranberry Sauce with Ginger and Cinnamon
Homemade orange cranberry sauce with brown sugar, ginger and cinnamon, ready in 25 minutes. Make it up to 5 days ahead to serve with turkey or ham.
I make this cranberry sauce every year because it takes one pot and almost no effort, yet it tastes far better than anything from a can. The orange keeps it bright, and the ginger and cinnamon make the whole kitchen smell like the holidays. I like to make it the day before so the flavors have time to settle.
Saúl’s Tip
Take the pan off the heat when most of the berries have popped but the sauce still looks a little runny. It thickens a lot as it cools, and a sauce that looks perfect in the pot will be too stiff on the table.
Tips for Success
- Simmer the juice first so the spices infuse before the berries go in.
- Stir often once the berries burst, since the sugar can scorch.
- The sauce thickens as it cools, so stop cooking while it still looks slightly loose.
- Use a wide pan for faster reduction.
Make-Ahead and Storage
Make it up to 5 days ahead and store in a covered jar in the fridge. Serve cold or at room temperature. Freeze for up to 2 months.
Variations
- Replace 2 tbsp of the orange juice with port.
- Add 1/4 cup chopped toasted pecans at the end.
- Use maple syrup in place of half the brown sugar.
Orange Cranberry Sauce with Ginger and Cinnamon
Ingredients
Instructions
- Rinse the cranberries in a colander and pick out any soft or shriveled ones.
- Combine the orange juice, orange zest, ginger, cinnamon and allspice in a medium saucepan. Bring to a simmer over medium heat.
- Simmer for about 5 minutes, until the juice has reduced by about half.
- Add the brown sugar and cranberries, stirring until the sugar dissolves.
- Bring to a boil, then reduce the heat to medium-low. Simmer for 10 minutes, stirring now and then, until most of the berries have burst.
- If the sauce still looks thin, simmer 5 minutes more. It thickens a lot as it cools, so don't overcook it.
- Taste and add a spoonful more sugar if the sauce is too tart. Cool to room temperature, then chill for at least 2 hours.
Frequently Asked Questions
Can I use frozen cranberries for cranberry sauce?
Yes. Use them straight from the freezer. Add 2 to 3 extra minutes of simmering.
How long does homemade cranberry sauce last?
It keeps up to 5 days in a covered container in the fridge, and up to 2 months in the freezer.
Why is my cranberry sauce bitter?
Cranberries are very tart. Add more sugar a spoonful at a time, or a squeeze of extra orange juice, and cook a minute longer.
