Ginger Cranberry Sauce

by Tuesday, October 25, 2016

A little ginger is always necessary! The best way to use it, is in this made-from-scratch cranberry sauce that will complement your stuffing – since I’m from the south it will complement my rosemary cornbread dressing.


  • 1 lb. cranberries (fresh or frozen)
  • 1/2 c. granulated sugar
  • 1/3 c. light brown sugar
  • 2 tsp. orange zest
  • 3/4 c. fresh orange juice (from 2 oranges)
  • 1 tbsp. fresh ginger


In a medium saucepan, combine cranberries, granulated sugar, light brown sugar, orange zest, fresh orange juice, and fresh ginger. Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.

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