Ginger Orange Cranberry Sauce
A nice balance of sweet, sour, and spicy come together in this unique update for Cranberry sauce.
- 8 oz. fresh frozen cranberries
- 1/2 C. Maple syrup
- 3/4 C. Ginger ale I used Q brand
- 1/4 C. Orange juice freshly squeezed
- 1 T. Orange zest
- 1/4-1/2 t. Ginger powdered
- 1 t. Vanilla bean paste
Place all ingredients, except the vanilla bean paste, into a small sauce pot.
Heat until boiling and then reduce heat to maintain a simmer. Stir frequently and cook for 10-15 minutes, until the sauce thickens.
Gently crush cranberries to make a thicker more uniform sauce.
After removing from the heat add the vanilla bean paste. Let cool and refrigerate.
Enjoy with your holiday meals and also on top of your oatmeal in the morning.