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.

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