I like how this cranberry ginger sauce brings brightness and warmth to any holiday table. The tart cranberries combine beautifully with zesty oranges and the gentle heat of fresh ginger, creating a sauce that feels festive, balanced, and refreshing. It takes only 15 minutes to make but tastes like something that’s been lovingly simmered all afternoon.
Why You’ll Love This Recipe
I love this recipe because it’s quick, easy, and full of fresh flavor. The mix of tart cranberries, spicy ginger, and sweet orange creates the perfect balance for any holiday meal. I can make it ahead of time, and it only gets better as it rests in the refrigerator. It’s the kind of side dish that ties the whole meal together.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz cranberries, rinsed and divided
1 cup (170 g) packed light brown sugar
½ cup (120 ml) freshly squeezed orange juice (about 1–2 oranges)
¼ cup (60 ml) water
1 cinnamon stick
¼ teaspoon salt
1 teaspoon orange zest
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract (optional)
Directions
I set aside ½ cup of cranberries for later.
In a medium saucepan over medium heat, I combine the remaining cranberries, brown sugar, orange juice, water, cinnamon stick, and salt. I stir occasionally until the cranberries begin to pop and the mixture starts to simmer, about 8 minutes.
I lower the heat to medium-low and add the reserved cranberries, orange zest, and grated ginger. I cook for another 3 minutes until the berries soften.
I remove the saucepan from the heat, skim off any foam, and let the sauce cool. It thickens naturally as it cools. I like to serve it warm or at room temperature.
Servings and Timing
This recipe makes about 12 servings.
Prep Time: 4 minutes
Cook Time: 11 minutes
Total Time: 15 minutes
Variations
I sometimes replace brown sugar with maple syrup or honey for a different sweetness. A pinch of nutmeg adds a cozy, spiced flavor, while a splash of orange liqueur makes it feel a bit more festive. For extra texture, I like to stir in a few chopped pecans after it cools.
Storage/Reheating
I store the sauce in an airtight container in the refrigerator for up to 10 days. The flavor deepens over time, making it even better for make-ahead holiday prep. If I need to store it longer, I freeze it for up to 3 months and thaw it overnight in the fridge. To reheat, I warm it gently on the stove or in the microwave until it’s just heated through.
FAQs
Can I make this cranberry sauce less sweet?
Yes, I often reduce the sugar to make it more tart. I start with ½ cup of brown sugar and add more if I want a slightly sweeter taste.
Why is my cranberry sauce runny?
It may need a little more simmering. Cranberries naturally release pectin, which thickens the sauce as it cooks, so I give it a few extra minutes if it seems thin.
Does cranberry sauce thicken as it cools?
Yes, it thickens naturally once it cools and chills in the refrigerator.
Can I make cranberry ginger sauce ahead of time?
Yes, I like to make it a day or two before serving. The flavors blend beautifully after resting in the fridge.
Can I use frozen cranberries?
Yes, I can use frozen cranberries straight from the freezer. They work just as well as fresh ones and don’t need to be thawed first.
Conclusion
I love how this cranberry ginger sauce adds a burst of color and a refreshing, tangy-sweet flavor to every holiday meal. It’s simple to make, ready in minutes, and perfectly complements dishes like roasted turkey, stuffing, and mashed potatoes. Once I made it for the first time, it became a permanent part of my holiday traditions.
This Cranberry Ginger Sauce delivers tart fresh cranberries blended with zesty orange juice, warm fresh ginger, and just the right amount of sweetness for a vibrant holiday condiment that complements roasts, poultry or vegetarian mains.
Ingredients
12 oz fresh or frozen cranberries, rinsed
1 cup (170 g) packed light brown sugar
½ cup (120 ml) freshly‑squeezed orange juice (about 1–2 oranges)
¼ cup (60 ml) water
1 cinnamon stick
¼ teaspoon salt
1 teaspoon orange zest
1 tablespoon freshly grated ginger
1 teaspoon vanilla extract (optional)
Instructions
Reserve ½ cup of cranberries from the batch and set aside.
In a medium saucepan over medium heat, combine the remaining cranberries, brown sugar, orange juice, water, cinnamon stick and salt. Stir occasionally until the cranberries begin to pop and the mixture simmers, about 8 minutes. :contentReference[oaicite:0]{index=0}
Reduce heat to medium‑low. Add the reserved cranberries, orange zest and grated fresh ginger. Cook for an additional 3 minutes until the berries soften further and the sauce thickens slightly. :contentReference[oaicite:1]{index=1}
Remove from heat, skim off any foam, discard the cinnamon stick, and allow the sauce to cool. It will continue to thicken as it cools. Serve warm or at room temperature, or chill for later use.
Notes
Adjust the sweetness by reducing or increasing brown sugar—many recipes suggest reducing sugar if you prefer a more tart sauce. :contentReference[oaicite:2]{index=2}
If using frozen cranberries, no need to thaw—just rinse and use directly. :contentReference[oaicite:3]{index=3}
Vanilla extract is optional but adds a warm finish.
For a richer flavor, swap part of the water for additional orange juice or add a splash of orange liqueur.
For texture variation, stir in chopped pecans or candied ginger after the sauce cools.
