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Ginger Orange Cranberry Sauce

This easy homemade cranberry sauce recipe features big flavors from orange zest and ginger. Perfectly sweet and a great way of sprucing up your Thanksgiving turkey!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10 servings
Calories: 99 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 16 ounces fresh cranberries or frozen cranberries
  • 1 Tbsp orange zest
  • 1 cup fresh orange juice*
  • ¾ cup brown sugar**
  • 2 to 3 tsp fresh ginger peeled and grated***
  • 2 tsp ground cinnamon
  • ½ tsp sea salt to taste
  • 1 tsp pure vanilla extract optional

Instructions

    Cup of Yum
  1. Transfer all of the ingredients to a medium saucepan except for the vanilla extract (fresh or frozen cranberries, orange zest, orange juice, brown sugar, fresh ginger, cinnamon and sea salt). Cover and heat over medium-high heat to bring the mixture to a full boil.
  2. Remove the lid and continue cooking at a gentle boil until the cranberries begin to soften, about 3-5 minutes. If need be, reduce the stove to medium heat. Use the back of a fork or a potato masher to mash the cranberries to your desired texture. Continue cooking the cranberry sauce until it has thickened and reached a consistency that is slightly more liquidy than jam, about 10 minutes. Note that the cranberry sauce will thicken more during the cooling process, so there’s no need to thicken it to a jam consistency as it will do so on its own.
  3. Remove the cranberry sauce from the stove top and allow it to cool closer to room temperature before transferring it to a jar or an airtight container to refrigerate. Cranberry sauce is generally served chilled or at room temperature, so be sure to give yourself enough time to cool it. While the sauce cools, you can work on other recipes for your Thanksgiving meal.
  4. Leftover cranberry sauce will keep in the refrigerator for 10 days in a sealed jar or airtight container. It tastes even better the next day and the 2-3 days following preparation, so feel free to make it well in advance of when you need it.

Notes

  • *Use a zester to zest two navel oranges, then juice them until you have 1 cup of fresh orange juice.
  • *Use a zester to zest two navel oranges, then juice them until you have 1 cup of fresh orange juice.
  • **If you prefer natural sweeteners, you can use pure maple syrup or honey. If you go this route, I recommend using ⅔ cup and reduce the amount of orange juice to ⅔ cup.
  • **If you prefer natural sweeteners, you can use pure maple syrup or honey. If you go this route, I recommend using ⅔ cup and reduce the amount of orange juice to ⅔ cup.
  • ***Use a vegetable peeler (aka potato peeler) to peel the brown outside skin of of the ginger root. Use a zester or the fine side of a box grater to grate the ginger. You can also finely mince the ginger with a sharp knife.
  • ***Use a vegetable peeler (aka potato peeler) to peel the brown outside skin of of the ginger root. Use a zester or the fine side of a box grater to grate the ginger. You can also finely mince the ginger with a sharp knife.

Nutrition Information

Serving 1Serving (of 10) Calories 99kcal (5%) Carbohydrates 24g (8%) Sodium 111mg (5%) Fiber 2g (8%) Sugar 21g (42%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 99

% Daily Value*

Serving 1Serving (of 10)
Calories 99kcal 5%
Carbohydrates 24g 8%
Sodium 111mg 5%
Fiber 2g 8%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.