Lemon Ginger Cranberry Sauce
Add this from-scratch lemon ginger cranberry sauce to your Thanksgiving menu. Ready in 15 minutes, it's a flavorful and unique side dish.
Servings: 6
Ingredients
- 12 oz. fresh cranberries
- 1/3 cup maple syrup* or honey
- 1 teaspoon fresh grated ginger
- 1/8 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/2 cup water
- pinch salt
- lemon zest for garnish
Instructions
- Place all ingredients into a medium saucepan set over high heat.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let simmer until the sauce is thickened, about 6-10 minutes. Use a whisk to stir the sauce to help the cranberries break down.
- Let cool for 10 minutes (the sauce will thicken as it cools) and serve warm.
Notes
- Storage: Let the sauce cool completely, transfer to an airtight container, and refrigerate for up to 5 days.
- Freezing Instructions: Let the sauce cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. When ready to enjoy, let it thaw in the refrigerator overnight.
- To Reheat Cranberry Sauce: If you have refrigerated or frozen-now-thawed cranberry sauce to heat up, transfer the sauce to a medium saucepan. Bring it to a boil over medium/high heat. If you notice that the sauce is too thick, add a couple tablespoons of water to the saucepan to thin it out. Serve warm!
- Maple Syrup: Depending on how sweet you like your cranberry sauce, feel free to add 1-2 more tablespoons of maple syrup for additional sweetness.
Nutrition
Calories: 77kcal | Carbohydrates: 18g | Protein: 0g | Fat: 0g | Fiber: 2g | Sugar: 14g