20-Minute Ginger Cranberry Sauce with Riesling
Tart-sweet cranberry sauce brightened with fresh ginger and white wine. Cranberries burst into a glossy compote over medium heat, balanced by maple syrup and a whisper of salt. Ready in 10 minutes, keeps refrigerated for up to 6 days. Ideal for turkey, ham, or roasted poultry.
Ingredients
- 12 ounce fresh cranberries, thawed if frozen, whole
- ⅓ cup maple syrup
- ⅓ cup Rieslingdry white wine (Pinot Grigio, Sauvignon Blanc)1:1alcoholwine
similar acidity and weight
- 1 ½ tablespoon fresh ginger, peeled and mincedground ginger1 tablespoon = 1.5 tablespoons fresh, use 1/2 teaspoonspice
more concentrated, less fresh
Full guide → - ⅛ teaspoon salt
Instructions
- 1
Combine cranberries, maple syrup, Riesling, ginger, and salt in a heavy-bottomed saucepan.
- 2
Place over medium heat and bring to a simmer.
- 3
Stir frequently until almost all cranberries have burst open, about 10 minutes.
- 4
Remove from heat and let cool slightly.
- 5
Transfer to a clean container and refrigerate until completely chilled.
Tips
Stir frequently to ensure even cooking and prevent sticking on the bottom.
Cool slightly before transferring to allow the sauce to thicken slightly.
Good to Know
Refrigerate in an airtight container for 4-6 days.
Prepare up to 6 days in advance. Store covered in the refrigerator.
Serve chilled or at room temperature alongside roasted poultry, ham, or pork.
Common Mistakes
Do not skip frequent stirring to avoid scorching on the bottom of the pan.
Do not over-cook past the point when cranberries burst to avoid an overly thick, jammy texture.
Substitutions
Vegan Options
General Alternatives
similar acidity and weight
more concentrated, less fresh
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