Cranberry-Ginger Sauce

This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: For a more potent ginger kick, stir in more ginger liqueur at the end of cooking.

TT Test Kitchen Tip: This cranberry-ginger sauce can be made 2 days ahead.

Cranberry-Ginger Sauce
5 from 48 ratings
Cranberry-Ginger Sauce
Servings
4
servings
Ingredients
  • Juice of 1 medium orange
  • ½ cup ginger liqueur, preferably Domaine Canton
  • 1¼ cups light brown sugar
  • One 12-ounce bag fresh cranberries
  • 1½ teaspoons finely grated orange zest (from about half a medium orange)
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon ground ginger
  • 1 vanilla bean, split and scraped
Directions
  1. In a medium saucepan set over medium heat, combine the orange juice, ginger liqueur and brown sugar. Cook until the sugar dissolves, about 4 to 5 minutes.
  2. Add the cranberries, orange zest, grated ginger, ground ginger and vanilla bean and bring to a boil. Reduce the heat and cook, stirring occasionally, until the liquid has evaporated, about 10 minutes. Remove the vanilla bean and serve warm or cool completely and serve chilled.
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