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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.
Cranberry sauce is one of my favorite condiments on Thanksgiving!
Don’t get me wrong, this cranberry orange sauce with ginger isn’t just for your Thanksgiving dinner: the leftovers can be spooned into yogurt for breakfast, or even on top of ice cream for dessert!
This cranberry orange sauce with ginger is bright and citrusy from the orange, tangy and tart from the cranberries, and has a slightly spicy kick from the ginger.
And it all comes together in one pot, in under 30 minutes!
You’re going to love how versatile, easy, and delicious this cranberry orange sauce with ginger truly is!
Ingredients for cranberry orange sauce with ginger
- Fresh cranberries – These little guys pack a burst of freshness, and are tangy and tart.
- Orange – The orange will give us a burst of freshness and citrus!
- Brown sugar – Brown sugar adds a sweet, subtle molasses flavor, unlike traditional white sugar.
- Fresh ginger – Ginger is sweet with a spicy finish, a great way to turn up the volume on cranberry sauce!
Using leftover cranberry sauce
Are you ready to see all of the ways you can use this cranberry orange sauce with ginger?
Feel free to spread it over toast in the morning, in place of your typical jam or jelly.
When you have a crowd for lunch, put it in some baked cranberry cheddar turkey sandwiches or make my Pressure Cooker Cranberry Sauce Pulled Pork.
If you’re looking for something a little more adult, try adding it to a cranberry gin fizz!
Craving dessert? Try my Cranberry Hand Pies.
How about a fun way to eat it for breakfast? Well, then you have to try my Bacon Egg and Cheese Cranberry Sauce Breakfast Sandwich!
But, hands down my favorite way? Eaten with a spoon!
Make ahead
Did you know you could freeze cranberry sauce?
After cooking, let cool to room temperature, and store in a freezer-safe bag, or vacuum-sealed bag.
It can stay in the freezer for up to 4 months!
If you wish to reheat, simply place it in the refrigerator the night before so it can thaw slightly, and place it in a microwave-safe dish, covered loosely with a damp paper towel, and heat for 3-4 minutes or until heated thoroughly.
Storage and leftovers
Leftover cranberry orange sauce with ginger can be stored in the refrigerator in an airtight container for up to 4 days.
More leftover cranberry sauce 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.
Cranberry Orange Sauce with Ginger
Ingredients
- 12 ounce bag fresh cranberries
- 1 orange, zested
- ¾ cup orange juice
- ¾ cup brown sugar
- 1 tablespoon grated fresh ginger
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks incredibly amazing! So excited to try this recipe, this is a keeper!
Cranberry sauce is one of my favorites. Oh how delicious this recipe looks! I really like. It’s just incredible. Thank you!
Cranberry sauce is one of my favorite holiday sides! Love the addition of the fresh ginger and that orange zest on top!
Absolutely love the addition of ginger here! Amazing!
This needs to be on everyones Holiday table! Love the flavors of this!
I NEED to have this recipe on my table for the holidays!
The only cranberry sauce I would want on my holiday table!
Great looking recipe. Has anyone added a bit of cinnamon to it?
I can see making a variation of this using either raspberries or cherries with the cranberries, maybe subbing out the orange juice for something more neutral, & using it for danish pastry, or a variety of other things.
Hi Jackie! I have actually cinnamon before and put the sauce in baked goods. It’s a great base for playing around with flavors and fruit.