Cranberry Sauce with Ginger & Orange
This cranberry sauce is a yearly favorite. We love it not only because it is fabulous dolloped onto turkey or spread onto cornbread, but it keeps well and can be used in both savory and sweet leftovers (like cranberry sauce swirled muffins!). It has tang from orange zest and a little spice from ginger, but despite what seem like big flavor additions, it is absolutely versatile and will enhance everything else on your dinner plate.
- 16 oz fresh cranberries
- 3 valencia oranges
- 1/4 cup mirin
- 1/4 cup water
- 1 cup Just Date Syrup
- 2 tbsp finely minced ginger
- 1 tbsp balsamic vinegar
- Cut top and bottom off of two oranges, and then use a knife to slice off the peel. Segment the orange, using a paring knife to cut in between the white membranes to pop out orange segments. Set segments aside. Zest the remaining orange and set zest aside. Squeeze the juice out of the remaining orange.
- Place cranberries in saucepan with mirin, ginger, water, and 1/4 cup fresh squeezed orange juice. Bring to a boil over medium-high heat, and then immediately lower to a gentle simmer.
- Wait until all the cranberries have popped (7-10 minutes). Add the vinegar, Just Date Syrup, and orange segments. Stir frequently for about 5 minutes, until a thick sauce has formed.
- Remove from heat. Taste, and add a little more date syrup and a pinch of salt to your liking. Fold in orange zest.