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+ servings
homemade cranberry sauce in a white bowl
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5 from 1 vote

Cranberry Sauce with Orange and Ginger

The rich flavor, ease, and ability to make Cranberry Sauce ahead of time will convince you to make this Thanksgiving side dish yourself and skip the canned stuff. The addition of orange juice and fresh ginger make this simple make-ahead recipe taste a bit more special than the classic.
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Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: Christmas, easy side dish, Thanksgiving
Servings: 10
Calories: 88kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Saucepan


  • 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.


Calories: 88kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 84mg | Fiber: 2g | Sugar: 19g | Vitamin A: 74IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 1mg