Ginger Orange Cranberry Sauce
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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 ā 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.
Ingredients needed
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!
If you have leftover sauce, smother it onto turkey sandwiches, or dollop it atop a baked chicken breast, cranberry pork chops, or piece of baked salmon.
It fits in beautifully on a holiday cheese board, or incorporate it into an epic brunch by pouring over cranberry pancakes.
Recipe FAQs
Can I make this gluten-free, dairy-free, or vegan?
You don't have to change a thing ā 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 theyāll 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.
Ginger Orange Cranberry Sauce Recipe
Ingredients
- 3 cups fresh or frozen cranberries (1 ā 12-ounce bag)
- 1 Ā½ cups white sugar
- 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 Ā½ 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 transferringĀ it to a jar.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our Christmas recipes and our Thanksgiving recipes!
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. š
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. š
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 š
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 ‘whatās 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!