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.


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