Ginger Cranberry Sauce: Cranberry Recipe Roundup


Thanksgiving cranberry sauce is often a polarizing side at Thanksgiving.

It seems you are either in the “I love it” camp or “I do not care for it” camp. I was in the latter camp for many years until I discovered cranberry sauce options outside of the canned version that you can slice with a knife.

Point is, if you’ve never had cranberry sauce beyond the can, I urge you try the homemade version. It’s super simple to make and versatile, too.

Print Ginger Cranberry Sauce |

Ginger Cranberry Sauce

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 1 cup

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Add ginger to your homemade cranberry sauce to make it extra special.


  • 12 ounce bag (about 3 cups) fresh cranberries
  • 3/4 cup water
  • 1/4 cup orange juice
  • 2/3 cup honey
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons orange zest

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  1. Rinse cranberries and add to medium pot. Add water and orange juice, bring to a boil.
  2. Reduce to a simmer, add in honey and ginger, mix well. Cook for 10 – 15 minutes – cranberry skins will start popping and the flesh will start to cook into a sauce.
  3. Remove from heat and let sit 5 minutes. Mix in orange zest.


If you want a smoother sauce, mash with a potato masher.

Did you make this recipe?

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If you aren’t into ginger, leave it out. Or add a cinnamon stick instead. Swap orange zest for lemon. Make it your own new Thanksgiving tradition. Or perhaps your new favorite sandwich spread.

Beyond the sauce, here are a few of Serena’s & my favorite cranberry recipes:

Holiday Cranberry Cake – A fairly healthy dessert when it comes to cake & holidays!

Festive Cranberry Whip – Another holiday recipe – a tradition in Serena’s family for generations.



Disclaimer: This story is auto-aggregated by a computer program and has not been created or edited by Evesfit.
Publisher: Deanna Segrave-Daly