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Cranberry-Orange Sauce

  • Yield: Makes about 3 cups
Cranberry-Orange Sauce

Source: Martha Stewart Living, November 2005


  • 3 cups fresh cranberries (12 ounces)
  • 1 cup sugar
  • 1 tablespoon minced peeled fresh ginger
  • 1 navel orange, peel and pith removed, flesh cut into segments


  1. Cook cranberries, sugar, and ginger in a medium saucepan over medium-high heat, stirring occasionally, until cranberries begin to burst, about 7 minutes.

  2. Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool completely. Cranberry sauce can be refrigerated in an airtight container up to 1 week.


Reviews (1)

  • harborguy 21 Nov, 2012

    Used two Clementines since it is the season and had fresh white ginger from the farmer's market. Added some zest from a clementine and followed the other instructions. So far, so good. It looks beautiful in Grandma's cut glass bowl. I hope it is as good as Martha's recipe from years past (which I couldn't find) using Satsuma oranges. Seems pretty similar. That recipe makes incredible berries enjoyed even by non-cran lovers. If you have leftovers try them over vanilla ice cream.

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