Prep 5 mins
Cook 1 hr
We make two turkeys at Thanksgiving -- smoked and roasted -- and this sauce is excellent with either turkey. It's tangy and full of flavor. It's easy to make to boot! 11/11 I just noticed that part of this recipe is missing so I am fixing now :)
- 1 lb frozen cranberries
- 2 cups orange juice
- 3 cups ginger ale
- 2 tablespoons maple syrup
- 2 tablespoons light brown sugar
- 1⁄2 teaspoon kosher salt
- 1 orange, zest of
- Combine all ingredients in a saucepan, (stainless steel is best) and bring to a boil.
- Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
- Pour into a blender or using a stick blender, puree until smooth. Check for salt and pepper and serve in individual dishes at each place setting.
Made some changes to the recipe, used fresh cranberries, gingerbeer ( non-alcohol), and 2 cups of light Brown sugar (could not read my handwriting). Sometimes mistakes work wonderful, especially for those who has a sweet tooth. Next year will boil fresh ginger to give some depth.
We really enjoyed this sauce; we love strong ginger flavor so added a small pinch of powdered ginger and decided not to blend. The sauce provided a wonderful, full flavor that complimented our turkey quite nicely, and would accompany ham beautifully as well. It has strong orange and ginger flavor (especially with the extra pinch), but also reminds of a traditional orange-cranberry-sugar relish. Very nice.
Made this for Thanksgiving and it was the only thing people did not touch. I like cranberry sauce, but this was a little much. You really need to love cranberries to love this. However, I did have to use fresh cranberries since my grocery store did not have frozen.