Lemon ginger cranberry sauce

Step by Step

Step 1

Place all ingredients into a medium saucepan set over high heat.

Step 2

Bring the mixture to a boil.

Step 3

Once boiling, reduce the heat to low and let simmer until the sauce is thickened, about 6-10 minutes. Use a whisk to stir the sauce to help the cranberries break down.

Step 4

Let cool for 10 minutes (the sauce will thicken as it cools) and serve warm.

Tips and Warnings

Storage: Let the sauce cool completely, transfer to an airtight container, and refrigerate for up to 5 days.
Freezing Instructions: Let the sauce cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. When ready to enjoy, let it thaw in the refrigerator overnight.
To Reheat Cranberry Sauce: If you have refrigerated or frozen-now-thawed cranberry sauce to heat up, transfer the sauce to a medium saucepan. Bring it to a boil over medium/high heat. If you notice that the sauce is too thick, add a couple tablespoons of water to the saucepan to thin it out. Serve warm!
Maple Syrup: Depending on how sweet you like your cranberry sauce, feel free to add 1-2 more tablespoons of maple syrup for additional sweetness.