Best Ginger Maple Cranberry Sauce Recipes

Maple Ginger Cranberry Sauce image

Provided by Danielle Walquist Lynch

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 7

1 cup apple cider
1 (12 ounce) package fresh cranberries
½ cup orange juice
⅓ cup maple syrup
1 tablespoon minced fresh ginger
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon

Steps:

Cook and stir apple cider in a saucepan over medium-low heat until cider is reduced by half, about 10 minutes.
Combine reduced apple cider, cranberries, orange juice, maple syrup, ginger, allspice, and cinnamon in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have burst and sauce is thickened, about 10 minutes.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 20 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.3 g, Sodium 5.8 mg, Sugar 14.4 g

Ginger-Maple Cranberry Sauce image

Number Of Ingredients 9

1 1/2 pounds Cranberries
2 tablespoons Orange Zest
2 tablespoons Ginger, peeled and chopped
1 1/2 cups Dark Brown Sugar
1/2 cup Maple Syrup
1/4 cup Red Wine Vinegar
1 1/2 teaspoons Sea Salt
1/2 cup sugar
1 piece Nutmeg

Steps:

Combine cranberries, orange zest, ginger, brown sugar, maple syrup, vinegar, salt, and sugar in a saucepan, and bring to a simmer over medium heat. Reduce heat to low and cook uncovered, stirring occasionally, until sauce is thick and jammy, 1½-2 hours.
Remove from heat when the sauce is thick on a spoon and doesn't want to shake off. Stir in freshly grated nutmeg. Allow to cool at room temperature, then refrigerate. Sauce will keep airtight in the refrigerator or freezer for at least 2 weeks.

Ginger-Maple Cranberry Sauce image

Provided by Zakary Pelaccio

Categories condiment

Time 2h20m

Yield 12 servings

Number Of Ingredients 9

1 1/2 pounds cranberries
2 tablespoons orange zest
2 tablespoons ginger, peeled and chopped
1 1/2 cups dark brown sugar, packed
1/2 cup maple syrup
1/4 cup red wine vinegar
1 1/2 teaspoons fine sea salt
1/2 cup sugar
1 whole nutmeg

Steps:

Combine cranberries, orange zest, ginger, brown sugar, maple syrup, vinegar, salt, and sugar in a saucepan, and bring to a simmer over medium heat. Reduce heat to low and cook uncovered, stirring occasionally, until sauce is thick and jammy, 1½-2 hours.
Remove from heat when the sauce is thick on a spoon and doesn't want to shake off. Stir in freshly grated nutmeg. Allow to cool at room temperature, then refrigerate. Sauce will keep airtight in the refrigerator or freezer for at least 2 weeks.