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 make it an annual 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.
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 simple to make fresh but also an exciting variation on the classic. Zesty ginger shines through the fresh cranberries, with a burst of citrus to finish.
This ginger-orange cranberry sauce is one of those understated dishes that your guests won’t expect to be so memorable. The sweet and tart duet is balanced by a spicy kick from a ton of grated ginger, which provides a warming effect that aligns perfectly with the cozy season. This sauce deserves a good chunk of your Thanksgiving dinner plate.
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.
Recipe FAQs
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.
Ginger Orange Cranberry Sauce Recipe
Ingredients
- 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
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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More cranberry recipes
For more inspiration, check out all of our Christmas recipes and our Thanksgiving recipes!
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.
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!