Nothing beats homemade cranberry sauce, in my opinion. Ruby red color, just the right balance of sweet and tart, AND you get to hear the muffled explosions of each berry in the pot!
This cranberry sauce is not too sweet, not too tart, and has a beautiful color and nice strong orange flavor (without overpowering the cranberries) and some hints of ginger.
Orange Ginger Cranberry Sauce
- 2 12-oz. bags fresh cranberries, washed and drained
- 1 inch peeled ginger, grated
- Zest of one large orange (scrub before zesting!)
- Juice of one large orange
- 2 cups water
- 1 1/2 cups sugar
Combine all ingredients in a large saucepan or small pot. Bring to a boil. Simmer 15 minutes, popping any unpopped cranberries with a wooden spoon. Allow to cool before serving.
Cranberries are rich in natural pectin, so the sauce will gel as it cools down. In my experience, this is best made a day or two ahead.
Some foam may form at the top of the sauce, this can be removed if you don’t like the look of it. It will not affect the flavor of the sauce.