Gingered Cranberry Sauce

Gingered Cranberry Sauce
Yield: 3 cups Prep 5 mins Cook 7 mins


  • 1 juice orange (not naval orange)
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cups sugar
  • 1/2 cup cranberry juice or cranberry juice blend

Make It

1. Grate 2 teaspoons rind from orange. Save for garnish. With knife, remove remaining peel and white pith from orange. Chop orange into 1/2-inch pieces, discarding any seeds.

2. In nonreactive saucepan, combine orange pieces, cranberries, ginger, lemon juice, sugar and juice. Bring to a boil. Reduce heat; simmer 3 to 5 minutes, until thickened and most of berries have popped.

3. Transfer sauce to serving bowl. Cool, stirring occasionally; refrigerate. To serve, garnish with reserved rind.

Nutrition Facts

Amount Per Serving: cal. (kcal): 53, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 14, fiber (g): 1, pro. (g): , sodium (mg): , Percent Daily Values are based on a 2,000 calorie diet.