Go Back
–+ servings
Orange cranberry sauce in a pink glass bowl on a white linen with a white pumpkin and fuzzy orange pumpkin on the side.

Easy Homemade Orange Cranberry Sauce with Ginger

This cranberry orange sauce is the easiest upgrade you can make to your holiday table, and it tastes a thousand times better than anything that slides out of a can. Bright, tart, lightly sweet, and ready in about 15 minutes, it’s the homemade version that’s been quietly converting the skeptics in my family one spoonful at a time.
5 from 5 votes
Print Pin
Course: Condiments and Sauces, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 cups
Find Substitutions

Equipment

  • microplane zester
  • chef's knife
  • medium saucepan
  • dry measuring cup
  • measuring spoons
  • liquid measuring cup

Ingredients

  • 1 (1-inch) piece fresh ginger
  • 2 large navel oranges
  • 1 (12-ounce) bag of cranberries (fresh or frozen)
  • ⅔ cup granulated sugar
  • 2 tablespoon maple syrup
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract

Instructions

  • Peel and grate the ginger to equal 1 teaspoon.
  • Grate the zest from the oranges to equal 1 tablespoon. (Grate and reserve some zest for garnish if desired). Halve the oranges and juice to equal 1 cup.
  • Combine the cranberries, sugar, maple syrup, orange juice, orange zest, cinnamon stick, and ginger in a medium saucepan.
  • Bring to a boil. Reduce the heat to medium low and cook for 5 to 8 minutes or until the almost all of the cranberries have burst.
  • Remove from the heat and let cool. Remove the cinnamon stick, and stir in the vanilla. Transfer to a serving bowl and garnish with the reserved zest if desired.

Video