Add this Cranberry Orange Ginger Sauce to your fall menu! It is so versatile — working great with both savory and sweet dishes.
In my experience, cranberry sauce is pretty much only made on Thanksgiving. While it does pair great with a Thanksgiving spread, this tangy fruit has so much to offer. I have been loving this cranberry orange ginger sauce mixed with yogurt, as a dip for fries (or squash rings), and as a sandwich spread! It also tastes great on its own.
A closer look at what’s inside:
Compared to other fruits, cranberries are high in antioxidants and low in sugar. Although cranberries are mostly water, they also are a good source of fiber with nearly 5 grams per cup. Health professionals praise cranberries for their association with managing UTIs, improving digestion, reducing dental bacteria, and strengthening immunity.
You likely know that oranges are good for your immune system. They provide roughly 85% of your daily recommended vitamin C in just one small fruit — with large fruits providing over 100%. There are also a number of health benefits associated with the antioxidants and citric acid in oranges.
Many of gingers health claims can be tied to a chemical compound called gingerol. Ginger is probably best known for its ability to relieve nausea. It also has anti-inflammatory properties which are thought to be beneficial for muscle and joint pain.
This sweet syrup is a great substitute for refined sugar. It is lower glycemic index than both cane sugar and honey — meaning it is digested slower by the body and causes a slower and lower rise in blood sugar levels.
This natural sugar is made from coconut palm sap. It is even lower glycemic index than maple syrup and contains small amounts of various beneficial minerals, antioxidants, and inulin.
Cranberry Orange Ginger Sauce
- 2 cups cranberries fresh
- 1 orange (zest + fruit) or 2 mandarins
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- Up to 1 tablespoon fresh ginger grated
- Rinse fruit. Zest orange and cut its fruit into small pieces (about the size of a cranberry).
- Add all ingredients to a saucepan over medium high heat.
- Stir frequently for 15+ minutes until the cranberries have burst and the mixture is saucy.
- Remove from heat and let cool. Store in the refrigerator for up to 7 days.