Orange Ginger Cranberry Sauce
(with a Tiny, Measured, Non-Negotiable Amount of Clove)
Equipment
- Small Saucepan
Ingredients
- 12 oz fresh cranberries about 3 cups–typically 1 regular bag
- Zest + juice of 1 orange
- 1-2 tsp grated fresh ginger
- ¼ cup maple syrup plus more to taste if desired
- ¼ tsp dried mustard
- ⅛ tsp ground clove measuring spoon REQUIRED
- Pinch salt
- Pinch black pepper
- 1-2 2 Tbsp water if needed
Instructions
- Add all ingredients to a medium saucepan.
- Cook over medium heat until the cranberries burst and the sauce thickens, about 12–14 minutes.
- Add a splash of water if it tightens too fast.
- Taste and adjust — more maple syrup for sweetness, more ginger for brightness, and only the tiniest measured nudge of clove if you’re feeling bold. Cool slightly; it will thicken as it stands.
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