Make-Ahead Cranberry Orange Sauce: 5-Min Prep
A quick, scratch-made cranberry sauce with fresh ginger and orange zest that comes together in under 20 minutes. It improves overnight, making it the perfect stress-free holiday side dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 12 ounces (340g) fresh or frozen cranberries
- 1 large navel orange (for juice and zest)
- 1 tablespoon fresh ginger, peeled and finely grated
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) water
- Pinch of salt (optional)
Instructions
- Peel and finely grate the ginger using a microplane. Wash the orange, zest it avoiding the white pith, then cut in half and squeeze to get 1/3 to 1/2 cup of juice.
- In a medium saucepan, combine cranberries, sugar, water, orange juice, orange zest, and grated ginger. Stir until sugar is mostly dissolved.
- Place saucepan over medium-high heat and bring to a boil, stirring frequently. Reduce heat to medium-low and simmer.
- Cook for 10-12 minutes, stirring every minute or two, until cranberries pop and the sauce thickens. Stop earlier for chunkier texture or later for smoother sauce.
- Remove from heat. The sauce will continue to thicken as it cools. Let sit at room temperature for 30 minutes before refrigerating.
- Taste and adjust sweetness or tartness if needed. Serve at room temperature or chilled.
Notes
The sauce will look thinner in the pan than it will once cold; do not overcook. If using frozen cranberries, no need to thaw. For a spicier kick, add extra ginger at the end. Can be stored in the fridge for up to two weeks or frozen for three months.
Nutrition
- Serving Size: Approximately 1/4 cu
- Calories: 120
- Sugar: 26
- Sodium: 5
- Carbohydrates: 30
- Fiber: 2
Keywords: cranberry sauce, orange sauce, holiday recipes, Thanksgiving side dish, make-ahead recipe, ginger cranberry sauce, easy side dish