Ginger Orange Cranberry Sauce

I am always searching for a festive and flavorful update to the traditional Cranberry sauce recipe. I prefer to use less refined sweeteners if possible. This Ginger Orange Cranberry Sauce has a balance of flavors with some subtle spiciness from the ginger ale and powdered ginger and is sweetened with maple syrup.

Place cranberries into a small pot.

Add maple syrup, ginger ale, orange juice and zest, and powdered ginger.

Heat to a boil and then down to a simmer. Cook for 10-15 minutes.

Use the back of a spoon to crush the whole cranberries.

Ginger Orange Cranberry Sauce

 

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Prep time

8 mins

Cook time

15 mins

Total time

23 mins

 

A nice balance of sweet, sour, and spicy come together in this unique update for Cranberry sauce.

Author: Ashley

Recipe type: Sides

Cuisine: American

Serves: 8 servings

Ingredients

• 8 oz. fresh, frozen cranberries
• ½ C. Maple syrup
• ¾ C. Ginger ale, I used Q brand
• ¼ C. Orange juice, freshly squeezed
• 1 T. Orange zest
• ¼-1/2 t. Ginger, powdered
• 1 t. Vanilla bean paste

Instructions

1. Place all ingredients, except the vanilla bean paste, into a small sauce pot.
2. Heat until boiling and then reduce heat to maintain a simmer. Stir frequently and cook for 10-15 minutes, until the sauce thickens.
3. Gently crush cranberries to make a thicker more uniform sauce.
4. After removing from the heat add the vanilla bean paste. Let cool and refrigerate.
5. Enjoy with your holiday meals and also on top of your oatmeal in the morning.

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