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Homemade Cranberry Sauce with Orange and Ginger

Homemade cranberry sauce with orange and ginger is simmered until the berries burst into a thick, glossy jewel-red sauce. Bright orange juice, fresh ginger, and a cinnamon stick create a tart-sweet balance that tastes better after chilling.
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Prep Time 5 minutes
Cook Time 12 minutes
chilling 2 hours 30 minutes
Total Time 2 hours 47 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry sauce
  • 12 oz fresh cranberries about 3 cups
  • 0.75 cup granulated sugar
  • 0.5 cup fresh orange juice from about 2 oranges
  • 0.25 cup water
  • 1 tbsp orange zest from 1 orange
  • 1 tbsp fresh ginger finely grated
  • 1 cinnamon stick
  • 0.125 tsp salt

Equipment

  • 1 medium saucepan

Method
 

Prep the cranberries and citrus
  1. Rinse the cranberries in a colander and discard any soft or shriveled ones.
  2. Zest one orange until you have 1 tbsp of zest and set it aside, then juice the oranges until you have 1/2 cup of juice.
Simmer to build the sauce
  1. In a medium saucepan, combine the sugar, orange juice, water, grated ginger, cinnamon stick, and salt.
  2. Stir over medium heat for about 2 minutes, until the sugar dissolves.
  3. Add the cranberries and bring the mixture to a boil.
  4. Reduce the heat to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until most of the berries have popped and the sauce looks thick and glossy.
  5. Press a few berries against the side of the pan with your spoon for a chunkier texture.
Finish and chill
  1. Remove the pan from the heat, discard the cinnamon stick, and stir in the orange zest.
  2. Let the sauce cool at room temperature for 30 minutes, until it thickens.
  3. Transfer the sauce to a serving bowl or jar and refrigerate for at least 2 hours until fully set.
  4. Serve chilled or at room temperature.

Notes

For the best texture, press a few berries against the pan during the simmer so you get some whole berries in the finished sauce. Cool first at room temperature, then refrigerate in a covered container for up to 5 days; freezing is not recommended as the sauce can separate when thawed. For a lower-sugar option, use a 1:1 granulated sugar substitute designed for cooking and follow the package guidance.