Cranberry Sauce with Orange and Ginger

Using just four ingredients, this cranberry sauce is an essential for your winter kitchen.

We’re going to show you how you can achieve great taste with fall’s favorite tart fruit: cranberries. This content was created in partnership with Food52.

Cranberries are often at their best when paired with orange or ginger; in this recipe, they get to play with both. And this sauce will quickly become a staple at your Thanksgiving table and beyond — it’s delicious on everything from roast chicken to pancakes.

To start, put the orange juice and zest into a saucepan and place it over medium heat. Throw in some spicy sliced ginger, bring everything to a simmer, and then turn off the heat. Let the mixture steep, covered, for at least 10 minutes. Let the flavors meet.

Live.Love.Lux Tip: Never worry about burning your sauce when cooking with an Electrolux induction range — simmer cranberries at a low, consistent heat with the precise temperature control of induction.

Use the strained, newly-infused juice to simmer the cranberries and sugar. Once the cranberries have started to burst and the sauce begins to thicken, you’re ready. Carry it to the table, and let it work its magic.

cranberry sauce recipe

Cranberry Sauce with Orange and Ginger

Servings: 8 to 10



1 orange, juice and zest (removed with a peeler and cut into thin strips)

One 2-inch piece of ginger, cut into 1/4-inch rings

Two 8-ounce packages fresh or frozen cranberries

1/2 cup sugar, or more to taste


Put the orange juice and zest into a saucepan over medium heat. Add the sliced ginger and bring the orange juice to a simmer, then turn off the heat.

Cover the pot and let the orange juice steep for at least 10 minutes.

Strain, then add the strained orange juice back to the pot along with the cranberries and the sugar.

Simmer the cranberries and juice over medium heat for 15 to 20 minutes, until the cranberries start to burst and the sauce thickens. (Add water in small increments if the sauce seems to be drying out).

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