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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.

A close up of cranberry sauce in a small bowl garnished with whole cranberries and a spoon next to it.

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!

Why you’ll love this recipe

  • More flavorful than canned cranberry sauce
  • So easy to make from scratch
  • You can adjust the sweetness to your taste
  • Takes only 15 minutes and can be prepped ahead of time

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.

Ingredients needed for cranberry sauce in small bowls on a marble surface.
  • 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.

Two picture side by side, the first picture shows the ingredients in a sauce pan before cooking, the second after cooking.
  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

How many days in advance can I make cranberry sauce?

You can make cranberry sauce up to 7 days in advance and store it in an airtight container in the fridge. If you want to make even more days in advance I recommend freezing it for the best taste.

Can you freeze cranberry sauce?

Yes, you can freeze cranberry sauce for up to 3 months in a freezer-safe, airtight container. Thaw overnight in the fridge and let it simmer for a few minutes on the stove if it comes out a little watery after thawing.

Can you use dried cranberries to make cranberry sauce?

No, I don’t recommend using dried cranberries. You won’t get the same result because the dried berries won’t fully rehydrate and give the sauce a weird taste and consistency.

How do you thicken cranberry sauce?

The sauce will thicken while it cooks. If you want it thicker you can cook it for a few more minutes but keep in mind that it will thicken more while it cools down. You don’t need to add cornstarch or other thickeners to the sauce.

A white bowl filled with cranberry sauce on a small white plate with a spoon stuck in it.

What to serve with Ginger Cranberry Sauce

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

Leftovers taste 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.

A woman's hand holding a spoon scooping out some cranberry sauce of a white bowl.

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5 from 2 votes

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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8

Ingredients 

  • 12 ounces cranberries, one bag
  • ½ cup granulated sugar, see notes
  • ½ cup orange juice, store bought or freshly squeezed
  • ¼ cup water, or more orange juice
  • 2 tsp fresh ginger, finely chopped
  • 1 tsp orange zest, finely grated (optional)

Instructions 

  • Combine all the ingredients in a medium saucepan and stir to combine. Turn the heat to medium-high and bring to a boil.
  • Lower heat to medium and cook for about 10 minutes, stirring occasionally, or until the cranberries have burst.
  • Remove from heat. Let the sauce cool to room temperature before transferring to a container to chill in the fridge until ready to serve.

Notes

  • 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.

Nutrition

Calories: 76kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 70mg | Fiber: 2g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 14mg | Calcium: 6mg | Iron: 1mg
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About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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2 Comments

  1. 5 stars
    Hello Julia,
    Thank you for your wonderful recipes and the beautiful pictures. I have been looking for a cranberry sauce recipe for ages. An acquaintance of mine gives me a jar of her sauce every Christmas 🎄. It is delicious but she will not share the recipe. I recently purchased a canner and mason jars. I used to help my mom preserve foods when I was a young girl living at home. I hope I can still find cranberries. I want to try it again. I would like to use this recipe to start. What do you think?

    1. That sounds like a lovely idea! Sadly I don’t have any experience with canning so I can’t really help.