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Gingered Cranberry Sauce

Serve as a relish with turkey, chicken, or pork, use as a spread for bread, as a topping on ice cream or frozen yogurt.
Makes a great topping for pumpkin pie!"


1 Navel Orange
1/2 cup water
2 TBS Grand Marnier or Cointreau
12 oz bag of fresh cranberries, washed and drained
1 cup white sugar
2 TBS fresh finely diced ginger root
1/2 cup walnuts or pecans, chopped


Cut orange into 8 wedges, rind and all, then cut each wedge in half. Process the cut orange with the water in the blender until coarsely chopped.
Pour into a large saucepan, adding the cranberries, sugar, and ginger.
Bring to a boil reduce the heat to a medium temperature, cook, stirring occasionally, until the cranberries burst, about 10 minutes.
Remove from the heat and stir in to nuts. Cool to room temperature, then pour into a covered container for storage in the refrigerator, at least 24 hours to allow the flavors to meld.

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Makes 3 cups

Nutritional Information
Per Serving

no nutrition information available

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