Ginger-Maple Cranberry Sauce

It's just not Thanksgiving without cranberry sauce. More of a jam than a sauce, this one is cooked low and slow, with aromatic kicks from ginger, orange zest, and maple syrup. Clearly, it's destined for turkey, but we'd also pair it with cheese, or even drizzle it over ice cream.
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  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 10 min
  • Yield: 12 servings
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1 1/2 pounds cranberries

2 tablespoons orange zest

2 tablespoons ginger, peeled and chopped

1 1/2 cups dark brown sugar, packed

1/2 cup maple syrup

1/4 cup red wine vinegar

1 1/2 teaspoons fine sea salt

1/2 cup sugar

1 whole nutmeg


  1. Combine cranberries, orange zest, ginger, brown sugar, maple syrup, vinegar, salt, and sugar in a saucepan, and bring to a simmer over medium heat. Reduce heat to low and cook uncovered, stirring occasionally, until sauce is thick and jammy, 1½–2 hours.
  2. Remove from heat when the sauce is thick on a spoon and doesn't want to shake off. Stir in freshly grated nutmeg. Allow to cool at room temperature, then refrigerate. Sauce will keep airtight in the refrigerator or freezer for at least 2 weeks.
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