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Ginger Spiced Fresh Cranberry Sauce with Orange

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This homemade cranberry sauce recipe is a holiday favorite. It’s SUPER easy to make this cranberry sauce with orange juice & ginger for a zingy side dish.

Even if you’re a fan of the canned cranberry jelly that graces so many of our holiday tables, try serving this recipe alongside the jellied version. You might just like both!

chunky Cranberry Sauce with Orange juice and ginger in a white dish with a sprig of mint

We have a holiday tradition at our house. Each family member is asked to “bring” a dish. This way, even if it’s just my immediate family in the house, I don’t end up doing all the cooking.

That just makes sense, right? Four or five years ago, my eldest son (a non-cook, if ever there was one) took it upon himself to figure out how to make his favorite dish — cranberry sauce — from scratch.

Related: Vegetarian butternut squash stuffing 

fresh cranberries in a metal measuring cup

Cranberry sauce with orange juice and ginger

He created a lower sugar version of a recipe passed along years ago by my friend Rene. It was stellar. He was pleased with himself. And so it became his signature holiday dish. We all love it.

Cranberries are far from local for us — duly noted. But if given the choice between a canned, BPA-laden tradition, or one homemade from the heart, we’ll take this one every time. This homemade cranberry sauce with orange juice and ginger graces our table at Thanksgiving and Christmas.

Homemade cranberry sauce recipe

This is truly one of the easiest recipes you can make for your holiday table, and it can be made a few days ahead. It’s a sanity saver, too!

Related: Christmas Dinner Ideas: Supermarket Products You Can Make at Home

chunky homemade cranberry sauce recipe in a white dish with a sprig of mint

★ Did you make this homemade cranberry sauce recipe? Don’t forget to give it a star rating below! ★

chunky cranberry sauce in a white dish with a sprig of mint

Cranberry Sauce with Orange Juice and Ginger

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This cranberry sauce with orange juice and ginger will rock your holiday table! It's easy to make with just four ingredients.

Ingredients

  • 3 cups fresh cranberries, (2-12 ounce bags)
  • 2 cups  granulated organic cane sugar
  • 1-1/2 cups orange juice
  • 5-6 slices piece of fresh ginger

Instructions

  1. Measure all ingredients together into a medium sized saucepan.  fresh cranberries with ginger and sugar in a pot
  2. Cook over medium heat for about 20 minutes, stirring occasionally. Cool. 
  3. Remove ginger slices and serve. (Really, can it get any easier??)

Notes

You can make this homemade cranberry sauce recipe a few days before serving it. Allow it to cool before storing in the fridge. Serve chilled or at room temperature.

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 157Unsaturated Fat: 0gCarbohydrates: 40gSugar: 40g

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This post was originally published in November 2015; it has been updated.

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

2 comments… add one
  • Michelle Mar 24, 2018, 7:22 pm

    Delicious recipe and simple to make.

  • Cindy Fullmer Nov 22, 2018, 10:35 am

    Very good and easy. For a 12 ounce bag of fresh cranberries, I used 3/4 Cups of water, 1/4 Cup of fresh orange juice, 1 Tbs grated orange rind, 1 Cup white sugar, 3 cinnamon sticks, 6 thinly slices ginger root and 1 12 ounce bag of fresh cranberries. Combine ingredients in a sauce pan. Bring to a gentle boil for 20 minute or until the cranberries have popped. Transfer to a bowl until room temperature. Remove ginger slices. I served it in a glass serving bowl and arranged the cinnamon sticks into a star. Cover and refrigerate until serving. Serves 6-8.

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