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!
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.
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Ginger orange cranberry sauce
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.
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!
Chunky vs. jellied cranberry sauce
It seems that everyone has a strong opinion about the texture of their cranberry sauce. This recipe starts with fresh, whole cranberries. As they cook, the berries pop and break down, but chunks of berry remain in the sauce.
If the flavor of a ginger orange cranberry sauce sounds delicious (it is!) but you don’t like the chunks, simply press the cooked sauce through a sieve.
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- 3 cups fresh cranberries, (2-12 ounce bags)
- 1 cup granulated organic cane sugar
- 1 cups orange juice
- 1-2 tablespoons finely minced ginger
- Measure all ingredients together into a medium sized saucepan.
- Cook over medium heat for about 20 minutes, stirring occasionally. Cool to room temperature.
- Serve immediately or store in the refrigerator for several days.
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
This cranberry sauce tests with a pH of 3.0 and can be safely canned in a water bath to make a shelf stable product. [How to instructions coming soon!)
This post was originally published in November 2015; it has been updated.