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Meet your new Thanksgiving must-have: ginger orange cranberry sauce! Once you taste this vibrant blend of zesty ginger, juicy oranges, and fresh cranberries, you'll be making it a yearly tradition (good thing it's so easy!) Tart and sweet with a gingery kick and subtle citrus undertones, it'll be the freshest and brightest sauce your table has ever met.
Looking for more ways to brighten up your Thanksgiving spread? This cranberry sauce with mandarin oranges should be next on your list.
Cranberry sauce is a Thanksgiving classic – yet growing up, we assumed a can of scarlet-colored gelatin was the only choice. But we've got some exciting news: Gone are the days of canned cranberry sauce! This delicious sauce is not only so simple to make fresh but is an exciting variation of the old classic. Zesty ginger shines through the fresh cranberries, with a burst of citrus to top it off.
This ginger orange cranberry sauce is one of those understated dishes that your guests don't suspect to be SO memorable. The sweet and tart duet is balanced out by a spicy kick from a ton of grated ginger, which gives a warming feeling that aligns perfectly with the cozy season. This sauce deserves a good chunk of your Thanksgiving dinner plate real estate.
This orange ginger cranberry sauce is made from simmering these four simple ingredients together:
- Cranberries: They can be fresh or frozen.
- White sugar: For sweetness.
- Grated ginger: Balances out the sweet and tart with a little kick of spicy ginger.
- Oranges: zested and juiced for a subtle citrus note.
How to make ginger orange cranberry sauce
You'll never want to look at a can of cranberry sauce again after you see how easy it is to make this fresh version! Here are the instructions for this homemade cranberry sauce:
- Heat it up: Add the orange zest and orange juice, fresh ginger, sugar, and cranberries to a pot and bring it to a boil before reducing the heat. When the cranberries start breaking down, stir and use the back of a wooden spoon to crush them.
- Simmer: Let it bubble away for 10 minutes or until it's slightly reduced.
- Serve: Remove from the heat and let it cool down before transferring to a jar.
What to serve with ginger orange cranberry sauce
This sauce will complete your Thanksgiving spread, and we have an incredible line up of Thanksgiving recipes for you! Serve your orange ginger cranberry sauce alongside a crockpot roast chicken, stuffing, an easy sweet potato casserole, holiday roasted vegetables, a beet and goat cheese salad, and a side dish of sour cream and chive mashed potatoes. Don't restrict yourself to Thanksgiving, it's perfect for Christmas or Easter spreads, too!
Can I make this gluten-free, dairy-free, or vegan?
You don't have to change a thing – it already is!
Can I store leftovers?
Absolutely! In fact, you can make this up to 4 days ahead of time and store it in your fridge in a sealed container.
Can I use frozen cranberries?
You sure can! They will thaw as you heat the sauce up, but you'll have to adjust your cooking time.
I prefer a subtle ginger taste, can I adjust?
We love the strong peppery ginger flavor and find the sweetness of this sauce balances it perfectly. But if you'd like to adjust it, feel free to use more or less of any of the ingredients according to your taste.
Is it possible to can this cranberry sauce to save it?
Yes! Use the hot water method for canning this. Or sterilize the jars in the oven and then pour the hot cranberry sauce into the hot jars and they’ll seal themselves.
Can this cranberry sauce be frozen?
It sure can! You can freeze it in an airtight container for up to three months, then thaw it in the fridge before serving.
- 3 cups fresh or frozen cranberries (1 – 12-ounce bag)
- 1 ½ cups white sugar
- 6 tablespoons grated ginger
- The zest and juice from two large oranges
- Add all the ingredients to a medium-sized pot over high heat. Bring the pot to a boil then reduce the heat to medium. When the cranberries begin to break down, use the back of a wooden spoon to crush them.3 cups fresh or frozen cranberries, 1 ½ cups white sugar, 6 tablespoons grated ginger, The zest and juice from two large oranges
- Simmer the cranberry sauce for 10 more minutes, or until it is slightly reduced. Note: the cranberry sauce will thicken as it cools.
- Remove the pot from the heat and allow the cranberry sauce to cool before transferring it to a jar.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.