Orange ginger cranberry sauce is my favorite Thanksgiving side dish. I love eating cranberry sauce throughout the entire holiday season. The tangy flavor of cranberries compliments all the savory foods on the plate, especially poultry like turkey!
This orange ginger cranberry sauce is a tradition on our Thanksgiving table for many holidays and I am looking forward to sharing it with you!
After giving homemade cranberry sauce a try a few years ago, there was no going back for me to the canned variety. Over the years I have experimented with a few fresh cranberry sauces, and this orange ginger cranberry sauce is a winner every holiday season.
The ginger in this recipe is not overwhelming the tangy taste of the cranberries. It’s just enough to add a light and smooth gingery note. Another benefit of adding ginger is that it enhances your digestion, which is always a huge welcome after a big meal. Orange is an absolute must for fresh cranberry sauce. Orange, ginger and cranberry are just a winning combination.
This orange ginger cranberry sauce is sweetened with coconut sugar. Coconut sugar has a lower glycemic value, it’s unrefined and you can be substituted for regular sugar in your recipes in a ratio 1:1. Coconut sugar provides nutrients, such as potassium, calcium, zinc and amino acids.
It’s not a secret that I love baking and cooking with coconut sugar.
Coconut Sugar adds a beautiful, not too sweet caramelized taste when heated – so perfect for this Orange Ginger Cranberry Sauce on Thanksgiving Day!
Here is what you need:
1 package fresh Cranberries
1/2 cup Water
1 cup fresh squeezed orange juice
3/4 cup Coconut Sugar
about 2″ piece of fresh Ginger
In a small saucepan bring water to a boil.
Add cranberries, orange juice and coconut sugar.
Lower heat and cook over low heat until coconut sugar is dissolved and cranberries are soft.
Add ginger for only about 1 – 2 minutes, just enough to lightly infuse the sauce with ginger
Remove ginger from sauce and let cool to room temperature.
Tip: I usually try to make my cranberry sauce a day or two before the event. That way the beautiful aroma of the oranges and ginger infuses the cranberry sauce even more.