Made from just 5 ingredients, this Easy Orange Ginger Cranberry Sauce is ready after just 15 minutes on the stove. Infused with orange juice, sugar, ginger, and cinnamon, this homemade sauce bursts with bite of sweet, tangy cranberries!
Prep Time5 minutesmins
Cook Time10 minutesmins
Course: Condiments
Cuisine: American
Keyword: cranberry
Servings: 3cups
Calories: 269kcal
Author: Namiko Chen
Ingredients
12ozcranberries(1 bag, 3–4 cups, fresh or frozen)
¾cupsugar(6 oz; I used light brown sugar this time; or use honey or a combination)
½cuporange juice(freshly squeezed from 1 large orange; you can use orange juice (not from concentrate), but it‘s sweeter than fresh squeezed)
¼cupwater(instead of water, you can use a total of ¾ cup orange juice for more intense orange flavor)
2tsporange zest(lightly packed, from the same orange; save some for garnish)
1(3-inch) stick cinnamon
⅛tspginger(grated, with juice; add more, if you‘d like)
Rinse 12 oz cranberries well and drain off the excess water. Pick through the cranberries and discard any squishy ones. Transfer them to a small saucepan.
Zest the orange (I use a microplane) until you have 2 tsp orange zest and set it aside. For one-quarter of the orange, I use a citrus zester that yields ribbons for garnish.
Cut the orange in half. Juice until you get ½ cup orange juice.
Grate the ginger (I use the same microplane) and measure ⅛ tsp ginger (grated, with juice).
In a small saucepan, combine the cranberries, ¾ cup sugar, the juice of the orange, and ¼ cup water.
Bring the mixture to a simmer over medium heat.
Reduce the heat to medium low and cook uncovered, stirring occasionally, until the cranberries have popped, about 8 minutes.
Add 1 (3-inch) stick cinnamon, the orange zest, and the grated ginger. Cook until the mixture has thickened to your liking, about 1–2 minutes.
Remove the pot from heat. The sauce will continue to thicken as it cools. You can serve the sauce warm or at room temperature.
To Store
Cool completely. Cover tightly and refrigerate for up to 2 weeks. To freeze, cool the sauce completely and freeze for up to 3 months.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.