Cranberry-Ginger Sauce

48 Ratings
100% would make again

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

Yield: 4 servings

Cook Time: 15 minutes


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


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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