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Easy cranberry sauce recipe with orange and ginger in a white bowl.
Stephanie Hofer

Easy Orange Ginger Cranberry Sauce

A bright and tangy cranberry sauce with a hint of orange and ginger, perfect for the holidays. Quick and simple, ready in less than 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Side Dish
Cuisine: American
Calories: 72
Ingredients Method Notes

Ingredients
  

  • 12 oz. fresh cranberries rinsed
  • 1 cup white sugar
  • 1/2 cup water
  • zest of 1 orange finely grated
  • 1/2 cup fresh squeezed orange juice
  • 1 tbls. fresh ginger root peeled and finely minced

Method
 

  1. Rinse and sort fresh cranberries. Discard any soft cranberries and stems.
  2. Place cranberries in a pan, add sugar, water, orange zest, fresh orange juice and minced ginger root. Stir to combine.
  3. Cook over medium heat until cranberries pop and open, about 10 minutes.
  4. Let cool, refrigerate.

Notes

Fresh cranberry sauce can last in the fridge for 10 to 14 days.
To store cranberry sauce:
  1. Let it cool completely
  2. Store in a resealable container
  3. Refrigerate
You can also freeze cranberry sauce for up to 6 months. 
To freeze cranberry sauce:
  1. Let it cool completely
  2. Store in an airtight container in the freezer
  3. Thaw in the refrigerator overnight before serving
 
Here are some creative ways to use leftover cranberry sauce:
Try our Cranberry Meatball Appetizer.
Drizzle over a baked ham for a sweet and tangy glaze.
Use as a sauce for pork chops or other roasted meats.
Mix with barbecue sauce for a tangy flavor.
Layer with yogurt and granola for a healthy and delicious breakfast.
Swirl into vanilla ice cream for a tart and sweet dessert.
Swirl into your favorite cheesecake recipe.
Stir into a bowl of hot oatmeal, or make overnight oats.
Top an english muffin or bagel with cream cheese and a spoonful of cranberry sauce.