Best Fresh Ginger Cranberry Orange Sauce Recipe (15 Minutes)
This quick and easy cranberry sauce features fresh ginger and orange zest for a bright, bold flavor that will elevate any holiday table. Ready in just 15 minutes, it’s a crowd-pleaser that pairs perfectly with turkey, pork, or even as a topping for desserts.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 12 ounces (340 grams) fresh cranberries
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons fresh ginger, grated (about a 2-inch piece)
- 1 medium orange (zest and juice, about ¼ cup juice)
- ½ cup (120 ml) water
- Pinch of salt
Instructions
- Prep your ingredients first: wash cranberries, pick out stems and soft berries, zest the orange, juice the orange (about ¼ cup), and peel and grate the fresh ginger.
- Combine cranberries, sugar, grated ginger, orange zest, orange juice, water, and a pinch of salt in a medium saucepan. Stir to combine.
- Bring to a boil over medium-high heat. Cranberries will start to pop and soften after 3-4 minutes. Once boiling, reduce heat to medium-low.
- Simmer for 10-12 minutes, stirring occasionally, until most cranberries have burst and the sauce coats the back of a spoon. For chunkier sauce, simmer 8 minutes; for smoother, go 12 minutes and mash a few berries.
- Remove from heat and let cool. The sauce will thicken as it cools. Pour into a serving bowl or storage container.
- Taste and adjust: add honey or maple syrup for more sweetness, or extra grated ginger for more kick.
Notes
Make ahead: sauce gets better after a day in the fridge. Serve at room temperature. Double the batch for larger gatherings. Use a splatter guard to prevent mess. Leftovers are great on sandwiches, yogurt, or oatmeal.
Nutrition
- Serving Size: ¼ cup
- Calories: 110120
- Sugar: 2426
- Sodium: 12
- Carbohydrates: 2830
- Fiber: 23
Keywords: cranberry sauce, fresh ginger, orange, holiday, Thanksgiving, easy, quick, homemade