Perfect 4-Ingredient Cranberry Orange Sauce with Ginger
This easy, budget-friendly cranberry sauce features fresh ginger and orange for a bright, aromatic twist. Ready in 20 minutes, it’s a crowd-pleasing holiday staple that gets better with time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 12 ounces fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- 1 large navel orange (zest and juice)
- 1 tablespoon fresh ginger, grated
- 1 cinnamon stick (optional)
- 1/4 teaspoon vanilla extract (optional)
- 2 tablespoons bourbon or dark rum (optional)
Instructions
- Prepare your orange: Wash thoroughly, zest the entire orange (about 1 tablespoon), then juice it (about 1/3 cup). Set aside.
- Grate the ginger using a microplane or box grater to get about 1 tablespoon.
- In a medium saucepan, combine cranberries, sugar, orange juice, orange zest, and grated ginger. Stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring occasionally, until cranberries start to pop (5-7 minutes).
- Reduce heat to medium-low and simmer gently for 10-12 minutes, stirring occasionally, until sauce thickens and deepens in color.
- Test for doneness: dip a spoon in the sauce; if the coating on the back holds a line when you run your finger through it, it’s done.
- Remove from heat and let cool for at least 30 minutes. Serve warm, at room temperature, or cold.
Notes
This sauce improves with time; make it a day ahead for best flavor. For a less sweet version, reduce sugar to 3/4 cup. The sauce thickens as it cools, so don’t overcook. Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 24
- Sodium: 2
- Carbohydrates: 28
- Fiber: 2
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