Condiments

Ginger Balsamic Roasted Cranberry Sauce

This Ginger Balsamic Roasted Cranberry Sauce combines fresh cranberries with warm ginger, aged balsamic, and pure maple syrup for a modern twist on the holiday classic. It’s just as easy as traditional cranberry sauce but with deeper, more complex flavors that will make it your new go-to recipe!

Why We Love This Ginger Balsamic Roasted Cranberry Sauce

This recipe improves on classic cranberry sauce in every way! Don’t get me wrong, I love a classic canned cranberry sauce just as much as the next person. But there is nothing quite like a homemade cranberry sauce taken to the next level!

I like to roast my cranberries because it really intensifies the cranberry flavor while maintaining texture, so you get whole berries instead of a completely broken-down sauce. The combination of maple syrup and balsamic vinegar creates the perfect balance of sweet and tangy, making it versatile enough to pair with any main dish. And the fresh ginger brings a subtle heat that works perfectly with holiday meals! Best of all, you can make it several days ahead, and the flavors will continue to develop in the fridge.

Overhead shot of roasted cranberry sauce in a serving bowl with rosemary on top and on the side.

Ingredients You Need

Fresh Cranberries: Choose firm, bright red berries without soft spots. Fresh cranberries will give you the best texture and flavor, though frozen can work in a pinch.
Aged Balsamic Vinegar: Opt for a good quality aged balsamic for its natural sweetness and complexity. Younger vinegars can be too sharp and acidic.
Maple Syrup: For a touch of sweetness that won’t overpower!
Orange Zest: Fresh citrus zest adds a bright, light flavor.
Ginger: Fresh grated ginger provides a warming kick!
Salt: To balance out all the flavors,
Rosemary: Fresh rosemary sprigs infuse the sauce with subtle herbal notes during roasting.

How to Make Roasted Cranberry Sauce

Preheat: Preheat the oven to 350 degrees F.
Combine Ingredients: In a baking dish, add cranberries and all the rest of the ingredients. Toss to combine.
Bake: Bake in the oven for 20 minutes. Discard the rosemary and store in a container. Enjoy!

Roasted cranberry sauce in a baking dish with a spoon stirring it.

Spoon scooping up some of the ginger balsamic roasted cranberry sauce to show to the camera.

Tips for Success

Let the sauce cool completely before transferring to a storage container. I like to store mine in the refrigerator for a few hours before serving to allow it to set properly, so I always make it ahead of time!
The sauce will thicken as it cools, so don’t worry if it seems loose out of the oven!
If you don’t have maple syrup on hand, you can replace it with brown sugar!
If you are using frozen cranberries, there is no need to thaw them first. Just add them directly to the baking dish with the other ingredients and roast!

Bright red roasted cranberry sauce in a serving bowl with rosemary as garnish.

Serving Suggestions

This versatile sauce shines beyond the holiday turkey, although it would go amazingly with a maple roasted turkey breast. You can serve it alongside roasted pork tenderloin or sheet pan chicken, spoon it over baked brie, or stir it into yogurt for breakfast. It also makes an excellent addition to cheese boards or as a glaze for roasted vegetables.

Frequently Asked Questions

Should cranberry sauce be served warm or cold?

It can be served either way! I generally let it sit in the fridge before serving it so that it can thicken up a little more. Then, I let it sit at room temperature for about 30 minutes before serving so that it isn’t too cold. If you prefer it warm, gently warm it on the stove before serving.

Can you make homemade cranberry sauce ahead of time?

Definitely! In fact, I recommend making this ginger balsamic roasted cranberry sauce ahead of time. Especially if you are planning a large holiday meal, it is best to make this ahead of time and store it in the fridge until you are ready to serve.