Cranberry Sauce with Candied Ginger

Cranberry Sauce with Candied Ginger

Makes about 2 1/2 cups
Cranberry sauce is de rigueur with Thanksgiving turkey. This version adds the lovely warmth and vigor of ginger to further differentiate it from all of the other flavors on the plate. Substitute more orange juice for the triple sec, if you like.
  • 1/2 cup orange juice
  • 1/2 cup orange liqueur
  • 1 1/4 cup cups brown sugar
  • 1 (12-ounce) bag fresh or frozen and thawed cranberries
  • 1 1/2 teaspoon ground ginger
  • 1 cup crystallized (candied) ginger, finely chopped, divided
  • 1 tablespoon orange zest
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Put juice, triple sec and sugar into a medium saucepan and heat over medium heat, stirring often, until sugar has dissolved. Add cranberries and bring to a boil. Reduce heat and simmer for 10 minutes.

Add ground ginger and about a third of the crystallized ginger and simmer, stirring often, until cranberries have popped and sauce is thickened to desired consistency, about 10 minutes more.

Remove from heat, stir in zest and all but a few pieces of the remaining crystallized ginger. Set aside to let cool to room temperature. Garnish with reserved crystallized ginger and serve.
Nutritional Info: 
Per Serving: Serving size: About 1/2 cup, 280 calories (0 from fat), 25mg sodium, 72g carbohydrates, (4 g dietary fiber, 61g sugar), 1g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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