Cinnamon and Ginger-Spiced Cranberry-Orange Sauce
Prep time: 
Cook time: 
Total time: 
Yield: About 2 cups
  • 12 oz (340 g or about 3 heaping cups) fresh cranberries, rinsed
  • ¾ cup (175 g) sugar
  • 1 cup (240 ml) fresh-squeezed orange juice (from about 2-3 medium-large oranges)
  • 1½ teaspoons orange zest
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • 1 pinch sea salt
  1. Add all ingredients to a medium saucepan; bring to a boil over medium-high heat.
  2. Once boiling, turn the heat down slightly so it doesn’t boil over. Cover the pot and simmer until the cranberries pop and the sauce thickens, about 10 minutes.
  3. Store in a covered container in the fridge for up to 3 weeks.
Recipe by An Edible Mosaic™ at