Spiced Ginger Cranberry Sauce
Easy homemade Spiced Ginger Cranberry Sauce is an Indian twist to a classic. The cranberry sauce is paired with orange juice, ginger, and fragrant hints of cardamom, star anise, and cinnamon.
Servings: 10 servings
Calories: 133kcal
Equipment
Ingredients
- 12 oz cranberries fresh or frozen
- ¾ cup sugar
- ½ cup water
- ½ orange juiced
- 1 teaspoon orange zest
- ½ tablespoon ginger finely minced
- 1 cinnamon stick
- 1 star anise
- 3 cardamom pods
- pinch of salt
Instructions
- Rinse the cranberries and remove any bruised berries.
- In a sauce pan on medium heat, add the water, sugar, orange juice, and orange zest. Stir until the sugar has completely dissolved.
- Add the cranberries into the sauce pan and continue to simmer until they've burst, about 7-10 minutes. Once they've burst, add the salt, minced ginger, cinnamon stick, star anise, and cardamom pods.
- Continue to simmer until achieving the desired consistency and texture, i.e. 5 minutes for chunky cranberry sauce or 10+ minutes for a jammy sauce. Taste for sugar and flavor, make adjustments as necessary.
- Remove the cinnamon stick, star anise, and cardamom pods. Serve chilled.
Notes
- Refrigerate cranberry sauce for up to two weeks in an airtight container, or in the freezer for up to six months.
- Substitute whole cardamom pods and cinnamon stick with ½ teaspoon of ground spices each. Substitute the star anise with ⅛ teaspoon of star anise extract. Add other spices to preference - such as nutmeg, cloves, allspice, etc.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 40mg | Fiber: 1g | Sugar: 30g | Vitamin A: 28IU | Vitamin C: 20mg | Calcium: 14mg | Iron: 1mg