- 2 cups cranberries, washed and drained
- 1/2 cup maple syrup, plus more to taste
- 1 tablespoon minced fresh ginger
- 1 orange, zested and juiced
Combine all ingredients in a heavy saucepan over medium heat. Cook, stirring frequently, until berries pop open and release their juices, about 15 minutes.
Cranberries are very tart, so taste for sweetness and add more maple syrup if you like. The sauce will thicken as it cools.
For a smoother sauce, cool to room temperature and run through a food mill or puree in a food processor.
Make ahead: Prepare up to 3 days in advance of serving; keep refrigerated.