Ginger, cloves and orange zest add spice and make this cranberry sauce a family favourite not just at Christmas!
3 people made this
100g soft brown sugar
4 tablespoons freshly squeezed orange juice
1 cinnamon stick
1 teaspoon grated fresh ginger
1 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
350g fresh cranberries
Method Prep:10min › Cook:20min › Ready in:30min
Combine water, sugar, orange juice, cinnamon stick, ginger, orange zest and salt in a medium saucepan and bring to the boil. Reduce heat and simmer until sugar is dissolved, 3 to 5 minutes.
Stir cranberries into the sugar mixture in the saucepan and return to the boil over medium heat. Cook until cranberries start to burst and mixture thickens slightly, 8 to 10 minutes; sauce will thicken further upon cooling.
Transfer cranberry sauce to a bowl; remove and discard cinnamon stick. Store in the fridge; for best flavour, bring to room temperature before serving.