Ginger Cranberry Sauce



  • 2 Tablespoons  neutral cooking oil, such as canola or grapeseed oil
  • 2 Pounds  fresh cranberries*
  •   1-2 ounces ginger, peeled with a spoon and chopped very finely
  • 3/4 Cups  light brown sugar
  • 1/4 Cup  freshly squeezed orange juice
  • 1 Tablespoon  finely grated orange zest
  •  Pinch of  sea salt

Here's a simple cranberry sauce that's fragrant with a hint of ginger and the essential oils of orange zest. It's the perfect sidekick to a perfectly roasted turkey at Thanksgiving dinner, and sure to please guests. Plus, it's a snap to prepare.

See all ginger recipes.


Heat the oil in a pan over medium heat. Add the cranberries and quickly pan-roast them, stirring frequently until they start to give off liquid and break down. Add the ginger, brown sugar, orange juice, orange zest, and salt, and reduce the heat to a simmer.

Cook for approximately 25-30 minutes, stirring. If it dries out too much and starts to stick, add a small amount of water and continue cooking. It should be a thick purée with some of the cranberries still intact. 


*Note: Frozen works as well, but the texture will be different.


Calories per serving:

122 calories

Dietary restrictions:

Low Sodium Low Fat Abs, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 31g 48%
  • Carbs 311g 104%
  • Saturated 3g 16%
  • Fiber 48g 194%
  • Trans 0g
  • Sugars 203g
  • Monounsaturated 18g
  • Polyunsaturated 9g
  • Protein 8g 16%
  • Sodium 367mg 15%
  • Calcium 275mg 27%
  • Magnesium 168mg 42%
  • Potassium 1,689mg 48%
  • Iron 12mg 67%
  • Zinc 3mg 17%
  • Phosphorus 208mg 30%
  • Vitamin A 36µg 4%
  • Vitamin C 160mg 267%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 5mg 27%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 37µg 9%
  • Vitamin E 16mg 79%
  • Vitamin K 67µg 83%
Have a question about nutritional data? Let us know.
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