Cranberry Orange Ginger Sauce is a fresh and zesty take on a classic that will shine on your Thanksgiving table.Jump to Recipe
I am thankful to have grown up eating fresh cranberry sauce on Thanksgiving. I liked having the job of standing at the stove and stirring and popping the jewel-like berries in the pot. There is just something so lovely about those shiny, tart gems.
Years ago I decided to liven up my own sauce with orange juice, zest, and fresh ginger. This holiday trio of flavors seems to pair with each and every dish on the table. To add some Scandi flair, I also added a bit of lingonberry preserves. The sauce is so easy to make and I like cooking a large batch that carries me through the month of December to use on salads, sandwiches, appetizers, and meatballs!
Cooking the Cranberry Orange Ginger Sauce
Add all of the ingredients to a heavy, large pot: orange juice, sugar, freshly grated ginger, orange zest, lingonberry preserves, and the cranberries. Cook the sauce until glossy and thickened by stirring and popping the berries as the sauce reduces.
Once the sauce cranberry orange ginger sauce has cooled, store it in glass containers in the refrigerator. The sauce will stay fresh for weeks and also freezes well.
I hope you will give this easy recipe a try and that your holiday guests will love it as much as mine have!
Cranberry Orange Ginger Sauce
- 12 ounces fresh cranberries
- 12 ounces orange juice
- 1 cup granulated sugar
- ½ cup lingonberry preserves
- 3 tablespoons grated fresh ginger
- Grated zest from 2 large oranges
- Combine all ingredients in a heavy large saucepan.
- Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Reduce heat to low and simmer until sauce thickens, stirring and mashing berries frequently.
- Transfer sauce to bowl. Cover and chill. Makes about 3 cups and can be refrigerated up to 2 weeks.