This super simple cranberry orange sauce with ginger is perfect for Thanksgiving, Christmas, or everyday eating. Made with fresh cranberries, orange juice, and just a touch of brown sugar. You’ll never need to buy canned again!
There is nothing more I love than a big bowl of fresh cranberry orange sauce.
Even though I didn’t grow up with it and thought it was super weird until maybe 5 years ago.
I still don’t get the whole “we only eat it on Thanksgiving” thing but that argument is for another day.
I happen to think cranberry sauce is fabulous spooned into yogurt or on top of ice cream but yes, it does go really well with turkey.
Especially if you’re making baked cranberry cheddar turkey sandwiches. AKA: a delicious sandwich perfect for using up ALL those leftovers.
Oh, and if this cranberry orange sauce with ginger looks familiar it’s because I originally made it back in 2010 and I decided to give it a little facelift.
By facelift I mean I took new pictures because my old ones were not helping me.
Now, if you’re not familiar with making your own cranberry sauce don’t fret. It’s super simple.
Like, so simple I’m not sure why you can even buy it in a can.
Of course, this is the whole berry and not the can-shaped kind.
Which, weirdly my husband loves.
Also, if you have never made your own cranberry sauce before you’re going to be blown away at how easy it all comes together.
You just throw it in a pot or a skillet and let it do its thing. That’s it.
You might hear some popping but that is just the fresh berries popping out of their skin.
No need to worry. It’s totally normal.
As I said before, cranberry orange sauce doesn’t just need to be for Thanksgiving or for turkey.
You can do tons of delicious things with it!
Ways to use up cranberry orange sauce:
- Use it in place of jam or jelly. It’s great when paired with peanut butter or even cream cheese!
- Spoon into plain or vanilla Greek yogurt.
- Add it to sandwiches like my turkey cranberry pesto panini or my ham cheddar cranberry melt.
- Spoon it directly into your mouth.
- Drop a spoonful into a simple cocktail like my cranberry gin fizz.
Oh, if you’re looking for an easy to grate your orange zest and your fresh ginger get your hands on a microplane grater.
They are a lifesaver and perfect for zesting citrus, ginger, garlic, and lemongrass.
Love this cranberry orange sauce with ginger?
Why not try a few more of my cranberry recipes?
- Need a use for leftover cranberry sauce? Try my Cranberry Hand Pies.
- Craving a great breakfast cake? Try my Vanilla Cranberry Buttermilk Cake.
- Cocktail time! Try my Cranberry Gin Fizz.
- Holiday leftovers? Try my Baked Cranberry Cheddar Turkey Sandwiches.
- 1 (12 ounce) bag fresh cranberries
- 1 orange, zested
- 3/4 cup orange juice
- 3/4 cup brown sugar
- 1 tablespoon grated fresh ginger
- In a medium-size skillet add all the ingredients.
- Cook over medium-high heat for about 25 minutes or until the berries have popped and cooked down into a thick jelly-like consistency.
- If the mixture is bubbling too much turn the heat down a little and continue cooking until done.
- Let cool and serve.
You can also cook this in a pot but I like doing it in a skillet because it cooks faster and more even. Also, the berries will pop while cooking and this is totally normal.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 21gFiber: 1gSugar: 19gProtein: 0g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.