Overloading the Machine

Ginger Cranberry Sauce

Recipes / Sides

Based on Parade, 2005 November 13

Serves 12.

  • 1 pound (about 4 cups) fresh cranberries, picked over and rinsed.
  • 2 cups sugar
  • 1/2 cup water
  • Finely grated zest of 1 orange
  • 1/2 cup fresh orange juice
  • 2 tablespoons finely minced fresh ginger

Combine all of the ingredients in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop open, about 10 minutes.

Skim any foam from the surface with a metal spoon. Let cool. Refrigerate, covered, for up to 2 months. Freezes well.

If prepared ahead and frozen, defrost it the day before using.

This page was last modified on 2011 December 20.