Ginger Orange Cranberry Sauce
This delicious Ginger Orange Cranberry Sauce is the turkey dinner side dish I've been making for years. Every Thanksgiving, Christmas, and Easter dinner I make a batch and it's always met with rave reviews. The subtle orange flavor and gingery kick make this the best cranberry sauce recipe around!
I've been making this Ginger Orange Cranberry Sauce for so many years that I don't even know where the original recipe came from. I remember that the original was too sweet for my taste, so I reduced the sugar. I'm also pretty sure I upped the ginger by quite a bit.
This recipe (honesty here!) doesn't get many people looking at it, and it's really a shame. It's the best cranberry sauce I've had, and I want you guys to be able to enjoy it, too.
It's got that perfect combination of tart and sweet, a beautiful gingery kick, and a subtle orange flavor in the background. Whether you're celebrating Thanksgiving (or Friendsgiving!) this weekend or coming up in November, can you promise me you'll make this?
I remember when I first started to realize that I could make the things that I had always thought only came in tin cans, or plastic bottles or tetra packs. It felt like a revelation. Prior to this, I never gave any thought as to where these ‘food' substances came from. I would simply walk to the store, buy a can, go home, open it with my can opener and … shloop, out it came. I grew up thinking that the cranberry sauce on the family dining table to the left of the bird had to be a short, thick, jello-like log. I thought it had to be ribbed. Turns out I was (thankfully) wrong.
I was never a big fan of cranberry sauce. In fact, the first time I made it it was only because I knew other people would want it. And, don't tell anyone, but I might have wanted to try and impress them, too. While I can't speak on behalf of anyone else at that dinner party, I can say that there was at least one person I impressed. That's right, me. Does that make me sound like I'm bragging? I hope not because it's certainly not my intention to come across that way. It's just that this orange cranberry sauce was really really good!
This is no jello-like ribbed log. This is as rich and hearty as Scottish porridge. The duet between sweet and tart is balanced out by a spicy kick from a ton of grated ginger. And then somewhere in the background, a little citrus pops by to say hello. This cranberry sauce deserves a good chunk of your Thanksgiving dinner plate real estate.
And did I mention that it is super easy to make?
Save the leftovers, if you're lucky enough to have any, to smother on turkey sandwiches, dollop on a chicken breast, coat a piece of salmon with or serve on a cheese plate. This year I doubled the recipe in hopes that I'll be able to enjoy it for more than one evening.
Ginger Orange Cranberry Sauce
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 3 cups fresh or frozen cranberries, 1 – 12-ounce bag
- 1 ½ cups white sugar, can sub coconut sugar for paleo
- 6 tablespoons grated ginger
- The zest and juice from two large oranges
Instructions
- 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.
Wow,l have to make this recipe, because l can’t find any cranberry sauce at the stores,and since I don’t like the jelly cain, and let me tell you,this recipe is not only super easy,but delicious,so from now on,no more can cranberry.
Truly the best cranberry sauce I ever had! I really thought it would be too much ginger, but that totally makes it! Delicious and yummy!
I’m so glad I pinned this recipient! I was searching and searching the internet for it after trying it for the first time last year and LOVING it! Excellent flavors
Agree–what a great recipe! I used 5 tbsp of ginger (mostly because I got tired of grating it), but it was still delicious. Will definitely be making this again!
This is the same way my mom made cranberry sauce growing up and there is nothing better in my opinion. The flavor is absolutely perfect and so yummy!
I am so excited to find this recipe. I believe it might have originally been from Gourmet magazine back in the 80’s or 90’s. It is not listed on Epicurious. It was a staple for many years of Thanksgiving at my table and I have been searching for it for years. Thank you!
That’s so great to know! You’re probably right … I’ve loved Gourmet magazine for many years now so it easily could have come from them!
This was so yummy!! I got a lot of comments about it at dinner too (even from someone who said he doesn’t usually like cranberry sauce). It’s an impressive elevation to the traditional sauce.
The ginger and orange give it a nice zesty, tangy flavor. I also mixed in a bit of regular orange juice w/pineapple flavor. Came out great!
Thanks !
I forgot to say I only used half the amount of ginger because I didn’t think I would want it to be that strong. It was just the right amount so I’ll probably half it in the future too.
Thanks !
Awesome! So happy you like the recipe!
Couldn’t find my old standby cranberry sauce recipe(s) and so I went a Googling and found this! Similar to mine but instead of the zest, I put in two strips of orange peel (from my old recipe). I think my old one had ginger but not so much but I LOVE this. It is delish! Will use forever! Thanks so much! And Happy Thanksgiving!
Thanks, Deborah! So happy to hear that you loved the recipe!
6 tablespoons of ginger is way too much. The first time I made it I had to make another “plain” batch and mix them together. Everyone liked the heat of the ginger
so I’m making it again this Thanksgiving but will cut the ginger back.
Thank you for your feedback!
I’ve made this since 2012 and it Is absolutely the best! I make it exactly as directed most of time…last time I reduced the ginger a little and it went over well for those that don’t like a lot of ginger. I highly recommend it!
So happy to hear that you love this recipe, too!
I meant 5 stars, but cannot edit!
I think this recipe is originally from Bon Appetit, circa 2006. I’ve been trying to find it online (because I can’t find my old magazine), and I came across yours! Thanks!
You may be right as I’ve been a long-time reader of Bon Appetit!
It tastes like nothing but overpowering ginger. Was it supposed to be 6 teaspoons maybe? Holy cow it is awful and I’m probably going to have to throw it away, which is frustrating after all that work.
We like it gingery. 🙂
Work great with my turkey!!!! Super yummy!!!
I’m so happy to hear you like it!!!
How would you go about canning these for later use? Thank you
You could use the hot water method for canning these. Or sterilize the jars in the oven then pour the hot cranberry sauce into the hot jars and they’ll seal themselves. 🙂
Lovely recipe – has anyone tried it with dried cranberries?
Thanks
Marie
I haven’t tried it with dried cranberries but I suspect that it wouldn’t work well. Fresh cranberries have a lot of liquid in them which helps make the sauce.
This is the best cranberry sauce ever! I made it to go with some BBQ chicken (sounds weird but it’s so good) and loved it. So easy to make too!
I made this for thanksgiving dinner and it was incredible. Everyone loved it. Thank you for the great recipe!
I’m so happy to hear the recipe was a hit!
I made this for Thanksgiving, and everyone loved it… and I must say it is even better after a few days. The ginger seems to have lost some of its sharpness and has mellowed a little. I made turkey pies with the leftovers and they are great with a dollop of this jam / relish. Thanks for the recipe!
I’m so happy you and your family liked the recipe! Happy Thanksgiving!
Kristen – the original recipe on the bag of cranberries (12 oz) calls for 1 cup of sugar & 1 cup of water
You said that you cut down on the sugar, but your recipe says 1 1/2 cup sugar. I dont get it, unless it is a
typo. I am guessing that the orange juice takes the place of the water. I do enjoy your recipes, and I am always
trying to cut down/substitute for the sugar. I must say, the orange and ginger sounds good, and I will try it.
Rosa
Hi Rosa 🙂
The recipe I was referring to was not the one on the bag. I should look more closely on the bag since I’ve never seen one there lol! Definitely feel free to reduce the sugar and taste test until you get a sweetness that is just right for you. I hope you like it as much as we do!
Hello there, just became aware of your blog through Google, and found that it is really informative. I am going to watch out for brussels. I will appreciate if you continue this in future. Numerous people will be benefited from your writing. Cheers!
Hi Marry,
I have a few great recipes for Brussels sprouts. I know the American Thanksgiving is coming up soon so I will post a recipe for you. Thanks for the suggestion!
Kristen ‘I love it’.. You difinately bring food for thought to the table.
Remember If you do what you love, the readers will come. What only matters in the end is ‘what’s on the plate.’
Thank you for sharing your blog with me, I look forward to following you.
Shelly
Thanks, Shelly!
wow,you are such a talented young lady,everything you touch turns into gold and thats why I love you.I will certainly try some of those receipe’s when I get some time off.very well done….
Thanks, Sonja! I love you too!!
add a shot of Grand Marnier at the beginning and reduce it a little longer…it’s totally worth it!
That’s a great idea, Earl!
I love the idea of adding ginger– I will be trying that for sure!
Let me know what you think of it when you try it!
Orange and ginger are so great with cranberry sauce. This homemade version sounds fantastic!
Lisa,
I definitely agree they’re a great combination!