Ginger Cinnamon Cranberry Sauce Recipes

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CINNAMON AND GINGER CRANBERRY SAUCE



Cinnamon and Ginger Cranberry Sauce image

This home-made cranberry sauce can be made in minutes; is ridiculously easy; and absolutely scrumptious. Once you make this, you will never be caught dead buying a jar of pre-made cranberry sauce again. I have always loved cranberry sauce, and this blend is a winner. I have deliberately kept it very basic. I just love the simplicity of the flavors - the hint of spice that is lifted with the zest of the oranges. But feel free to jazz this up; blend and taste; and add in the quantities of cinnamon, ginger and sweetener that work for you. This was my perfect blend. But you might want more spice. I liked just a hint, in order to let the cranberries have their moment. Just remember that the flavors will infuse in the fridge. Like a good sangria - this actually tastes better with time. If you can wait that long! Make a double or triple batch and take as glorious home-made gifts for those Christmas parties this year. This sauce is fantastic for the Christmas table.

Provided by The Blender Girl

Categories     Sauces

Time 15m

Yield 2 small bowls

Number Of Ingredients 9

4 cups fresh cranberries or 4 cups frozen cranberries
1 cup filtered water
1/2 cup freshly squeezed orange juice
1/2 cup raisins
1/2 cup dried cherries
4 tablespoons agave nectar (to taste)
1 tablespoon orange zest
1 teaspoon fresh ginger juice (grate fresh ginger and squeeze out the juice, to taste)
1 1/2 teaspoons cinnamon, depending on taste

Steps:

  • Bring the raisins, cherries, cranberries, orange juice and water to the boil.
  • Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture.
  • Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse.
  • Remove from the heat and allow to cool completely.
  • Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency.
  • Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.

Nutrition Facts : Calories 231.1, Fat 0.6, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 60.4, Fiber 11.4, Sugar 34.4, Protein 2.4

GINGER-CINNAMON CRANBERRY SAUCE



Ginger-Cinnamon Cranberry Sauce image

A quick, simple, and delicious variation on cranberry sauce. This cranberry sauce is enriched with the wonderful flavor blend of fresh ginger and cinnamon stick.

Provided by Mr Mangia

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 3h15m

Yield 12

Number Of Ingredients 5

1 cup water
1 cup white sugar
2 cups fresh cranberries
1 (1 inch) piece fresh ginger, peeled
1 cinnamon stick

Steps:

  • Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.

Nutrition Facts : Calories 74 calories, Carbohydrate 19.2 g, Fiber 1 g, Protein 0.1 g, Sodium 1 mg, Sugar 17.4 g

GINGER CRANBERRY SAUCE



Ginger Cranberry Sauce image

Freshly minced ginger and the zest of an orange add a refreshing finish to your cranberry sauce. Sauce can be made up to 3 days in advance.

Provided by Leslie Lew

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 4

2 (12 ounce) packages fresh cranberries
2 ½ cups white sugar
1 large orange, zested and juiced
1 tablespoon minced fresh ginger root

Steps:

  • Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 60.4 g, Fat 0.1 g, Fiber 3.5 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 54.4 g

CINNAMON AND GINGER CRANBERRY SAUCE



CINNAMON AND GINGER CRANBERRY SAUCE image

Categories     Fruit     Side     Christmas     Thanksgiving     Vegetarian     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Cranberry Sauce     Healthy     Vegan     Christmas Eve     Simmer

Yield 1

Number Of Ingredients 9

4 cups of fresh or frozen cranberries
1 cup filtered water
1/2 cup freshly squeezed orange juice
1/2 cup raisins
1/2 cup dried cherries
4 Tbsp agave nectar or more to taste
1 Tbsp orange zest
1 tsp fresh ginger juice (grate fresh ginger and squeeze out the juice) or more to taste
1 1/2 tsp cinnamon depending on taste

Steps:

  • Bring the raisins, cherries, cranberries, orange juice and water to the boil. Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture. Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse. Remove from the heat and allow to cool completely. Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency. Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.

CRANBERRY-BLUEBERRY SAUCE



Cranberry-Blueberry Sauce image

Aromatic sweet and tart cranberry sauce with blueberries, which is delicious alone or as a topping for oatmeal, pancakes, etc.

Provided by Kerri C

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 7h

Yield 10

Number Of Ingredients 11

4 cups fresh cranberries
1 ½ cups water
1 orange, zested and juiced
4 each cinnamon sticks
1 (2 inch) piece fresh ginger, grated
1 teaspoon vanilla extract
6 each whole cloves
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
1 pint blueberries
¾ cup maple syrup

Steps:

  • Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
  • Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 26.9 g, Fat 0.3 g, Fiber 3.3 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 6.2 mg, Sugar 19.3 g

CRANBERRY SAUCE WITH GINGER AND CLOVE



Cranberry Sauce with Ginger and Clove image

Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 5

1 bag (12 ounces) fresh or frozen cranberries
1/2 cup packed dark-brown sugar
1 cup water
1 tablespoon finely grated peeled fresh ginger
1/8 teaspoon ground cloves

Steps:

  • In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.

Nutrition Facts : Calories 72 g, Fiber 2 g

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