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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.
I didn’t grow up with “real” cranberry sauce either! I couldn’t understand what all the fuss was about until I tasted the real thing… I can eat it on it’s own!
Looks marvelous! I never liked jellied cranberry sauce, but the fresh stuff is awesome 🙂
I’ve recently discovered how good ginger pairs with cranberries. So your sauce would be fun to try.
I have always made fresh cranberry sauce so imagine my surprise when my teen-aged son requested I buy the canned jellied cranberry sauce. Apparently he had it at a relative’s house and liked it.
Mimi
Definitely a Thanksgiving staple! Yours looks great and I love the ginger in there. And great minds think alike, my ATTYC post tomorrow is apple-cranberry chutney, lol!
My family only ever had canned cranberry sauce which, honestly, is disgusting. And I thought I hated the stuff until I tried a REAL version. OHMYGOD good. I love that you put ginger in this!
That canned stuff is ghastly. No wonder your parents didn’t like it. I made two kinds this year…one with rosemary and orange and the other with ginger. (I freeze them.)
I remember my mom saying the basic recipe is 4 cups cranberries, half as much sugar and half as much as water. 4-2-1. I’ve never forgotten. 🙂
I love the simplicity and especially the ginger (no nutmeg?) and I think I am doing this. Oh – the make-ahead – that really works for me.
I’m ashamed to admit I like the can.
I am a cranberry sauce FANATIC. My mom has been home making cranberry sauce since I was little. We do it a little differently- no cooking involved! Grind up the berries in an old school grinder with apples, oranges and walnuts. Add some sugar and thats pretty much it! Delicious. I look forward to it every year. Your version looks INCREDIBLE. I feel like I need to try it cooked up. Happy weekend!
this look like the perfect cranberry sauce..