Ginger Ale & Orange Cranberry Sauce

This is a little ginger ale twist on classic cranberry sauce. Less sweet than the traditional version and the orange adds a little something something.

Prep time: 5 mins | Cook time: 15 mins

Ingredients

1 bag (12 oz) fresh cranberries, rinsed

1/2 cup ginger ale

1/4 cup sugar

Juice and rind (zest) of 1 orange

Instructions

Combine: In a medium saucepan, add the cranberries, ginger ale, orange juice, and sugar.

Boil: Bring the mixture to a boil over medium-high heat.

Simmer: Once boiling, reduce the heat to medium-low. Add the orange rind (zest).

The "Pop": Let it simmer for about 10–12 minutes, stirring occasionally. You’ll hear the cranberries starting to pop—this is when they release their natural pectin to thicken the sauce.

Cool: Remove from heat. The sauce will look a bit thin while hot, but it will thicken significantly into a jam-like consistency as it cools.

Why this works

The Carbonation: Don't worry about the bubbles; they will cook off, leaving behind a concentrated ginger-sugar syrup.

The Zest: Adding the rind during the simmer allows the orange oils to infuse the sauce without making it bitter.

Make Ahead: This is actually better if made a day in advance, as the flavors meld and the set becomes firmer.