Cranberry-Orange Sauce with Warm Spices
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 90 min · vegetarian, vegan, gluten-free, dairy-free
108 cal
0g protein
27g carbs
0g fat
per serving · estimated
Ingredients
- 2 (12 oz) bags fresh cranberries
- 1/4 cup granulated sugar
- 2 (zest and juice) oranges
- 1 inch piece fresh ginger
- 1 cinnamon stick
- 1 pod star anise
- 1 whole cloves
Method (tap to check — screen stays awake)
- Zest one orange and set the zest aside, then juice both — you want about 2/3 cup juice.
- Slice the ginger into thick coins (no need to peel). Combine the cranberries, sugar, orange juice, 1/2 cup water, the ginger coins, cinnamon stick, star anise, and cloves in a saucepan — whole spices, our warm spice sachet without the sachet, so you get perfume instead of grit.
- Bring to a simmer over medium and cook 15 to 18 minutes, stirring occasionally, until most of the berries have burst and the sauce looks jammy. It thickens plenty as it cools, so stop early.
- Off the heat, stir in the reserved orange zest and a small pinch of salt to sharpen the fruit.
- Fish out the ginger coins, cinnamon stick, star anise, and cloves.
- Cool to room temperature, then chill at least 1 hour. Make it up to two weeks ahead — it only gets better.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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