15 minutes and 5 simple ingredients give you homemade Cranberry Sauce with Orange and Ginger, a Thanksgiving side dish that’s anything but ordinary. Make this quick and easy cranberry sauce recipe ahead to add a sweet-tart flavor to the Thanksgiving meal.
DON’T SKIP THE CRANBERRY SAUCE
As far as Thanksgiving side dishes go, humble cranberry sauce is a holiday staple, but doesn’t quite get the attention it deserves. After all, it is hard to compete with juicy Roasted Turkey, and classic side dishes like creamy mashed potatoes, and light and buttery dinner rolls. But I would argue that cranberry sauce is an essential addition to the table. The sweet-tart flavor just brightens the entire plate of savory dishes. It makes the show-stoppers shine and it’s likely the easiest Thanksgiving recipe to prepare.
HOW LONG CAN I STORE CRANBERRY SAUCE?
Cranberry sauce has a high level of acidity and sugar, so it can easily be stored in the refrigerator for up to a month. Cranberry sauce can also be frozen for up to a year. Defrost it in the refrigerator until spreadable.
DO I NEED TO THAW FROZEN CRANBERRIES?
If you use frozen cranberries in this Cranberry Sauce with Orange and Ginger recipe, there’s no need to thaw them. Frozen cranberries can be added right to your saucepan.
WHAT TO DO WITH LEFTOVER CRANBERRY SAUCE?
Of course we’ll all be adding leftover cranberry sauce to our plates the day after Thanksgiving, and I’m sure you’ve already tried delicious, piled high turkey sandwiches with cranberry sauce. But, when you need a break from your Thanksgiving turkey leftovers, try serving cranberry sauce with pork chops, roast chicken, or as a glaze for salmon.
You can also use leftover cranberry sauce like a jam and spread it on rolls or biscuits with butter!
- Orange Juice – Orange juice’s sweet citrus flavor is a beautiful compliment to tart cranberries.
- Cranberries – Both fresh and frozen cranberries work for this recipe. If using fresh cranberries, look for berries that are a vibrant red and firm to the touch. Discard any berries that are brown or blemished.
- Ginger – Be sure to use freshly grated ginger. Ginger’s wonderful zing adds an extra something special to the cranberry-orange flavor combination.
- Sugar – Sweetens naturally tart cranberries.
- Water – Boiling the cranberries in a mixture of orange juice and water helps to soften them.
- Make it sweet and zesty – Adding vanilla and orange zest is a popular variation on this traditional Thanksgiving side dish.
- Add fall spices – Cinnamon, nutmeg, and allspice complement cranberry-orange flavors.
More Classic Thanksgiving Sides
- Overnight Sausage and Sage Stuffing
- Homemade Green Bean Casserole with Bacon
- Creamy Butternut Squash and Spinach Casserole
- Focaccia and Bacon Stuffing
- Twice Baked Sweet Potatoes
Cranberry Sauce with Orange and Ginger
- 1 cup Orange Juice (use the kind with no pulp for the best texture)
- ¾ cup Sugar
- ¼ cup Water
- 4 cups Cranberries (fresh or frozen)
- ½ teaspoon grated Fresh Ginger
- Combine orange juice, sugar, water, and cranberries in a saucepan over high heat. Bring to a boil.
- When sauce begins to boil, reduce heat to a low simmer. Simmer until the cranberries have all burst, about 15 minutes.
- Stir in fresh ginger and simmer for 1 minute more.
- Allow cranberry sauce to cool completely. Store in the refrigerator for up to a week.
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