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.
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!
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.
- 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.