With this homemade cranberry sauce, orange and ginger help boost the flavor to something absolutely phenomenal: sweet, tart, and fragrant with spice and citrus. Get this essential Thanksgiving recipe.
Why I Love This Cranberry Sauce With Orange and Ginger Recipe
I am convinced that anyone who does not like cranberry sauce on Thanksgiving really just hasn’t had this recipe yet. This homemade ginger orange cranberry sauce recipe — ruby red, sweet but tart, and fragrant with orange, powdered or fresh ginger, and cinnamon — brightens even the heaviest Thanksgiving plate.
Best of all, this classic turkey day side dish is incredibly easy to make. The sweet-tart flavoring, chunky texture, and bright color from the berries makes the perfect condiment to Thanksgiving dinner this November.
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Ginger Orange Cranberry Sauce: Recipe Notes
This recipe is essentially a quick “dump and stir.” In other words, it is very easy.
To make the orange ginger cranberry sauce, pour all the ingredients — cranberries, sugars, orange juice and zest, fresh ginger (or powdered), cinnamon, and a pinch of salt — in a pot, stir, and cook. At first, the cranberries will foam and pop. This will eventually give way to a nice, thick, beautiful cranberry sauce.
This is a fairly tart cranberry sauce, to complement the heavy, savory side dishes and turkey. Taste the cranberry sauce after it finishes cooking. If you prefer a little more sweetness, add a tablespoon or two more of sugar.
How to Tell When Homemade Cranberry Sauce Is Cooked
Make sure not to over-reduce this bubbly mixture. The cranberry sauce will continue to thicken once cooled. Cook it over medium heat in a medium saucepot at a steady simmer.
The main way to test that it has cooked is to tip a spoon in the cranberry sauce, then run a knife through the center. The cranberry sauce left on the spoon should hold its shape, leaving a trail where the knife cut through.
Making the Cranberry Sauce in Advance and Leftovers
One of the other gifts of this classic Thanksgiving recipe — besides its deliciousness — is that it can be made up to a week in advance and stored in the refrigerator in an airtight container. Just pull the cranberry sauce from the fridge an hour or two before dinner, and serve at a cool room temperature. Garnish with a ribbon or two of fresh orange zest.
This orange ginger cranberry sauce can be stored in the freezer, but also makes wonderful leftovers, just ready to be smeared on some bread for a Thanksgiving turkey sandwich with all the trimmings. Personally, I prefer a leftovers Thanksgiving turkey melt with brie.
Did you enjoy this chunky, easy cranberry sauce recipe? You’ll also like these other cranberry recipes:
Cranberry Sauce With Orange and Ginger
- 1 12-ounce bag fresh cranberries
- 1 medium orange, zested and juiced
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon powdered ginger, or 1 teaspoon fresh grated ginger
- pinch kosher salt
- 3/4 cup water
- Put all the ingredients (cranberries, orange juice, orange zest, sugar, brown sugar, cinnamon, ginger, salt, and water) into a medium pot. Stir, and bring to a boil.
- Lower the heat and let simmer, partly covered, for about 15 minutes. Stir often. The cranberry sauce is done when it is syrupy and jammy.PRO TIP: The ginger orange cranberry sauce will continue to thicken when it cools, so be sure not to over-reduce. The cranberry sauce is done when it coats the back of a spoon and a line drawn through it holds.
- Let cool to room temperature before serving. Garnish with a few grates or peels of fresh orange zest. TIP: This can be made up to 7 days in advance and kept in the refrigerator. Bring to cool room temperature before serving.