Cranberry Orange Ginger Sauce

This Cranberry Orange Ginger Sauce can be made a few days before Thanksgiving.  

There are less than two weeks before Thanksgiving.  Since I was a child, it's always been my favorite holiday.   It's an intense time in the kitchen for me, that usually involves three days of cooking.   I've prepared Thanksgiving dinners for two and 21 people.   No matter the number, the day is always joyful for me.  I enjoy bringing family and friends together to laugh, relax and feast.

My favorite side dish to make for Thanksgiving is cranberry sauce.  There's something incredibly satisfying about watching the cranberries gently cook in a saucepan then gently pop.  I always make this dish a few days before Thanksgiving.  It will keep well in the refrigerator for a week.  After Thanksgiving, you can smear a little (or a lot) on your turkey sandwich.

Here's what you'll need:


  • 1 cup cranberries, washed
  • 3/4  cup sugar
  • 2 teaspoons fresh ginger
  • 1/2 teaspoon grated orange peel
  • 1 cup fresh orange juice


  • Measuring spoons
  • Orange and  citrus squeezer
  • Microplane Zester

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These are my favorites to use:

Prepworks by Progressive Magnetic Measuring Spoons, Stainless Steel – Set of 5

How many times have your measuring spoons fallen off the ring holding them together?  Then suddenly when you need that 1/4 teaspoon it's gone missing.   These magnetic measuring spoons are genius.   They stay stuck together and are compact.  Love these!


IMUSA USA VICTORIA-70009 Orange and Citrus Squeezer, Orange

I use this orange citrus squeezer almost every day for squeezing limes, lemons, and oranges.  There's no need to buy a different size for each citrus fruit.  One is perfect for all.

Microplane 40020 Classic Zester/Grater

This is another kitchen tool I use almost every day.  Citrus zest, garlic, ginger, hard cheese (to finely grate).  It's a must-have in my kitchen.

Recipe Tips:

  1. Make sure to wash your cranberries well and discard any that are brown or bruised.
  2. Avoid zesting the white pith.  The taste is unpleasant and will make your sauce bitter.
  3. An easy way to peel ginger is with a spoon.  Use the edge of a spoon to scrape off the skin.  You'll avoid wasting ginger that would be cut away using a knife.

Cranberry Orange Ginger Sauce

Course: Side Dish
Cuisine: American
Keyword: easy side dish, make ahead side dish, Thanksgiving side dish
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 cups
Calories: 401 kcal
Author: Lisa Marie Todd

This Cranberry Orange Ginger Sauce can be made a few days before Thanksgiving.



  • 3/4  cup  Sugar
  • teaspoons  Fresh ginger
  • 1/2  teaspoon  grated orange peel
  • cup  Fresh orange juice


  1. Rinse the cranberries well. In a medium saucepan, combine the cranberries, sugar, ginger, orange zest and orange juice. Bring to a gentle boil over medium heat, uncovered until the cranberries pop. Reduce to a low heat and simmer for 8 to 10 minutes.
  2. Stir once or twice while simmering. Let cool, then transfer sauce to a dish and cover.
  3. The cranberry sauce will keep for a week, stored in a covered container in the refrigerator.

Recipe Notes

Nutritional values are based on one cup.

Nutrition Facts
Cranberry Orange Ginger Sauce
Amount Per Serving
Calories 401
% Daily Value*
Sodium 2mg0%
Potassium 257mg7%
Carbohydrates 102g34%
Sugar 98g109%
Vitamin A 235IU5%
Vitamin C 60.8mg74%
Calcium 13mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.



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