Ginger Cranberry Sauce

Make this Ginger Cranberry Sauce with a hint of zing and orange for your Holiday or Thanksgiving dinner! Better than canned and done in 15 minutes.

Thanksgiving is not complete without cranberry sauce! It’s my favorite dish, and even my husband, who doesn’t have a sweet tooth, loves this slightly less sweet ginger cranberry sauce made with fresh ginger and orange.

It’s an incredibly delicious sauce that has so much flavor! Tart and sweet with just the right amount of zing, this sauce will be a family favorite. Serve it with our Smoked Turkey, oven-roasted potatoes, and Honey Glazed Carrots!

Ingredient Notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

• Cranberries – Fresh cranberries work best, but you can also use frozen cranberries and cook the sauce for a little bit longer. Make sure to rinse and pick over the cranberries.
• Sugar – The sugar balances out the tartness of the cranberries. Depending on your taste, you can increase the amount. White granulated sugar works best.
• Orange Juice – Orange juice and zest add some acidity and brightness to the sauce. You can use fresh or bottled orange juice, but if you choose to add zest, you can also use the juice from the orange you used.
• Ginger – This is my secret ingredient which makes my sauce so delicious! Use freshly minced ginger for the best flavor. It goes perfectly with the flavor profile of the cranberries and adds some zing.

How to make this recipe 

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

1. Combine: Combine all the ingredients in a medium saucepan and stir to combine. Turn the heat to medium-high and bring to a boil.
2. Cook: Lower heat to medium and cook for about 10 minutes, stirring occasionally. The sauce is done when the cranberries burst and the sauce has thickened. Let cool to room temperature before serving.

Expert Tips

• To add even more flavor to this sauce, grate some orange zest into the sauce. You can also add more ginger if you like more than a hint of zing.
• You can increase the sugar to your taste. We like it on the less sweet side, feel free to add 1/4 cup for a more traditional sweetness or up to 1/2 cup extra for a super sweet sauce.
• I recommend using fresh ginger! Make sure to chop it finely.
• I prefer to use a medium saucepan instead of a skillet because the cranberries often splash when they burst during cooking.
• The sauce will thicken as it cools.
• You can use fresh or frozen cranberries for this recipe, dried cranberries don’t work.
• Store the cooked sauce in an airtight container or a bowl covered with plastic wrap in the fridge.

Recipe FAQs

What to serve with it

This sauce goes perfectly with your Thanksgiving turkey, but is also very versatile and works with many proteins like chicken or pork chops.

Ways to use Leftovers

Leftover cranberry ginger sauce tastes delicious on a sandwich or served with different cheeses and grapes on a cheeseboard. It also makes a great topping for baked brie.

You can even use it in desserts! Fold it into whipped cream, spoon it over ice cream, or use it in baking. For example, to make Cranberry Sauce Muffins.

And if you have leftover cranberries, check out my Cranberry Orange Bread, Cranberry Upside-Down Cake, and Cranberry Orange Muffins.

More Thanksgiving Recipes

Main Dishes

Stuffed Turkey Breast

Sides & Salads

Honey Glazed Carrots

Air Fryer

Air Fryer Turkey Breast

Cakes

Pecan Pie Cheesecake