Print
Add some zest and spice to a Thanksgiving classic with this lower-sugar, vegan, and gluten-free Orange-Ginger Cranberry Sauce.

Orange-Ginger Cranberry Sauce

Add some zest and spice to a Thanksgiving classic with this lower-sugar, vegan, and gluten-free Orange-Ginger Cranberry Sauce.
Course Sauce
Cuisine Gluten-Free, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 20
Author Jessica Levinson

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup finely diced shallot
  • Two 12-ounce bags fresh cranberries
  • 1/2 cup sugar
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons grated orange zest
  • 1/2 cup water
  • 2 tablespoons red wine vinegar
  • 2/3 cup freshly squeezed orange juice
  • 1/2 teaspoon Kosher salt
  • Freshly ground pepper, to taste

Instructions

  1. In a medium saucepan, heat oil over medium-high heat. Add shallots and stir frequently until translucent and softened, about 3 minutes.
  2. Add the cranberries, sugar, ginger, orange zest, and water to the pot and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until most of the cranberries have popped and the sauce has thickened.
  3. Stir in red wine vinegar, orange juice, salt and pepper, to taste. Simmer 5 more minutes, then remove cranberry sauce from heat and cool completely at room temperature.

Recipe Notes

To help expedite the popping of the cranberries, you can use the back of a spoon to press the cranberries against the side of the pot.
If making ahead, transfer cooled cranberry sauce to a container and refrigerate for up to one week. Cranberry sauce can also be frozen. When defrosted, bring to a boil to recongeal.