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    Oh My Veggies » Holiday Recipes

    Ginger Orange Cranberry Sauce

    Published: Nov 1, 2019 · by Nicole · Updated: Aug 31, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Homemade cranberry sauce is so easy to make! This Ginger Orange Cranberry Sauce recipe is flavored with ginger ale and oranges for a deliciously sweet and zesty combo.

    Ginger Orange Cranberry Sauce
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    This cranberry sauce is perfect for Thanksgiving. Be sure to make extra so you have enough for this leftover cranberry sauce bread. And if you want an impressive crowd-pleasing appetizer, serve it over this Cranberry Baked Brie!

    Canned Cranberry Sauce

    I know this is very uncool of me, but I love canned cranberry sauce. Love it! When Thanksgiving is over and it's on clearance, I always buy a few cans.

    I love the satisfying PLLLLOP! it makes as it comes out of the can and I love how it stands up on its own and how you can carve it up into slices, just like a turkey. It is a thing of beauty, cranberry sauce is.

    Frozen Cranberries


    But just because I enjoy the canned stuff, doesn't mean I don't appreciate homemade cranberry sauce too. It's kind of like apples and oranges, though. Two different things! And I love them for different reasons.

    Homemade Cranberry Sauce

    Now, if you haven't made your own cranberry sauce before, you might be thinking that it's really complicated and not something you'd be able to do in your own kitchen.

    That's what I used to think, anyway.

    But cranberry sauce is one of those magical things that seems like it should be really difficult, but it's way easier than you'd think.

    Seriously, guys, if you have the skill set required to open up a can of soup and heat it on the stove, you can make cranberry sauce. I'm pretty sure if he had thumbs, my one-eyed cat could make cranberry sauce.

    Ginger Orange Cranberry Sauce Ingredients


    So make your own cranberry sauce for Thanksgiving this year!

    I got the inspiration for this recipe from Smedette's Amaretto Cranberry Sauce. Amaretto is not something I usually have on hand and, being cheap, I didn't want to buy it just for one recipe.

    But she mentioned that you could use ginger ale instead and since I'm a big fan of ginger, that seemed like a good idea to me.

    Ginger Orange Cranberry Sauce

    The best part about making your own cranberry sauce is the cranberries popping as you cook them. Yes, they pop!

    And if you think the PLLLLOP! of cranberry sauce exiting a can is satisfying, just wait till you hear cranberries burst open!

    Because cranberries are naturally full of pectin (which is released when they pop), you don't need to add anything to make the sauce jelly-like—it happens on its own.

    More Recipes Ideas

    If you're pulling together your holiday menu, be sure to check out my complete Vegan Thanksgiving Cookbook and these other tasty ideas:

    • 13 Homemade Cranberry Sauce Recipes
    • 40 Vegetarian Main Dishes for Thanksgiving
    • Best Vegetarian Gravy Recipes

    Recipe by me, photos by Rikki Snyder.

    Recipe

    Ginger Orange Cranberry Sauce Recipe

    Ginger Orange Cranberry Sauce

    Homemade cranberry sauce is so easy to make! This recipe is flavored with ginger beer and fresh orange juice.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Course: Condiment, Sauces, Dips & Dressings
    Cuisine: American
    Diet: Vegetarian
    Keyword: Ginger Orange Cranberry Sauce, Homemade cranberry sauce
    Servings: 6 servings
    Calories: 94kcal
    Author: Oh My Veggies

    Ingredients

    • 8 oz fresh or frozen cranberries
    • ½ cup white sugar (organic for vegan-friendly)
    • ½ cup ginger beer or ale
    • ¼ cup freshly-squeezed orange juice
    • 1 tbsp orange zest
    US Customary - Metric

    Instructions

    • Combine all ingredients in a medium saucepan. Bring to a boil over medium high heat.
    • Reduce heat to low and simmer 10 minutes, stirring often and using the back of a wooden spoon to smash cranberries against side of pan.
    • Remove from heat; sauce will thicken as it cools.

    Notes

    For a strong ginger flavor, use an extra-spicy ginger ale or beer. Alternately, you can use a weaker ginger ale and throw in a few slices of ginger as the sauce cooks. Be sure to remove them before serving, though!

    Nutrition

    Calories: 94kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 55mgFiber: 2gSugar: 21gVitamin A: 48IUVitamin C: 12mgCalcium: 7mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Chunky Vegan Potato Soup
    Rosemary Roasted Carrots »

    Christmas Recipes, Holiday Recipes, Sauces, Spreads and Condiments, Thanksgiving Recipes, Vegan Recipes, Vegan Sauces, Spreads and Condiments, Vegan Side Dishes, Vegetarian Recipes, Vegetarian Side Dishes 30 minutes or less, cranberries, fall, ginger, gluten-free, sauces, thanksgiving

    Reader Interactions

    Comments

    1. Anele @ Success Along the Weigh says

      November 15, 2012 at 8:17 am

      This looks delish and especially on a...um..."leftover" sandwich. 😉

      I've gotta ask because I'm a texture weirdo and haven't cooked with cranberries before, are the flecks that look like raspberry seeds, seeds of some kind or zest? I'm praying you're going to say zest.

      Reply
      • Kiersten says

        November 15, 2012 at 1:31 pm

        There's orange zest in there and also cranberry seeds. Now, you could probably pour this through a fine mesh sieve to catch the skin and seeds, but I've never tried it myself...

        Reply
    2. Michelle says

      November 15, 2012 at 8:18 am

      I love the idea of ginger beer! We've been making a similar cranberry sauce for years for our vegan Thanksgiving get-togethers (couldn't find it online, though I could have sworn it comes from Vegetarian Times).

      Cranberries, thin-skinned orange, sliced into wedges, skin left on but seeds removed, sugar. Toss it through the food processor, stick it in a jar, and let it sit in the fridge for a couple of days. Science happens, and after two days you have an amazingly delicious and easy sauce.

      Reply
      • Kiersten says

        November 15, 2012 at 1:30 pm

        So you don't even cook the sauce?! Very interesting! I'm going to have to try that...

        Reply
        • Michelle says

          November 15, 2012 at 1:37 pm

          Right! I still can't find the original recipe, but it looks like this person has it right. We usually halve the recipe and it still makes plenty for 10 people.

          http://thatrecipe.com/recipes/relishes/cranberry_orange.htm

          Reply
        • Jeanne D says

          December 21, 2012 at 8:03 am

          No Cook Sauce. My boys always made this in elementary school for the holidays as a bring home to mom project. Looking forward to passing it on to the grand children !

          Reply
    3. Rachel (Two Healthy Plates) says

      November 15, 2012 at 9:39 am

      This is going to be my first year making homemade cranberry sauce - I don't know why I always thought it was so much work- hah! I bet this flavor combination is out of this world and I love that you can add ginger beer! Yum =)

      Reply
      • Kiersten says

        November 15, 2012 at 1:28 pm

        I always thought it was a lot of work too. In fact, I was talking to my mom on the phone over the weekend and she couldn't believe it was so easy to make either!

        Reply
    4. [email protected]'s Recipes says

      November 15, 2012 at 1:47 pm

      I can accept the can sauce if it's good enough 😉
      This cranberry sauce with ginger and orange looks amazing!

      Reply
    5. Cat Davis - Food Family Finds says

      November 15, 2012 at 1:55 pm

      THIS is going on my Thanksgiving menu. My dad loves a fresh cranberry sauce.

      Reply
      • Kiersten says

        November 16, 2012 at 4:12 pm

        I hope your family likes it!

        Reply
    6. Liz @ A Nut in a Nutshell says

      November 15, 2012 at 2:46 pm

      This is very similar to how I make it, minus the ginger. But I might just try that little add-in. And I always look forward to the popping too.

      But not the canned stuff. It's ok as a spread on rolls, etc. but with the holiday dinner..no stinkin' way.

      Reply
      • Kiersten says

        November 16, 2012 at 4:12 pm

        The popping is the best part, right? Oh, and eating it. That too.

        Reply
    7. Jackie @ The Beeroness says

      November 15, 2012 at 3:48 pm

      The canned stuff sort of freaks me out. But I DO understand the love of nostalgic foods, which is why I am no stranger to the Thanksgiving jell-o/whipped cream/marshmallow salad. This sauce looks beautiful, I'll take it over the canned stuff every day.

      Reply
      • Kiersten says

        November 16, 2012 at 4:08 pm

        It just kind of fascinates me. It's the fact that it can be sliced, I think. And that it's the shape of the can. That is also kind of awesome.

        Reply
    8. Ashley @ Wishes and Dishes says

      November 15, 2012 at 3:52 pm

      I've never made cranberry sauce before but I'd love to give this a try! Thanks for the warning about the "popping" 🙂

      Reply
      • Kiersten says

        November 16, 2012 at 4:07 pm

        You should totally try it--it is easy and it's really satisfying too! And then everyone will be totally impressed that you made your own cranberry sauce.

        Reply
    9. Kelly @ A Girl Worth Saving says

      November 15, 2012 at 5:02 pm

      I love hearing that popping sound when making cranberry sauce 🙂 Another amazing recipe Kiersten 🙂

      Reply
      • Kiersten says

        November 16, 2012 at 4:06 pm

        Yeah, I kind of nerd out about it. But I nerd out about everything...

        Reply
    10. Kelly @ Texas Type A Mom says

      November 15, 2012 at 10:06 pm

      Oh my goodness this sounds SO close to what I make except with the addition of ginger ale. I'm trying the addition this year and going to wow the fam with the change!

      Reply
      • Kiersten says

        November 16, 2012 at 4:05 pm

        I hope they like it! And if they don't, you can blame me!

        Reply
        • Kelly @ Texas Type A Mom says

          November 24, 2012 at 5:18 pm

          I totally spaced picking up the ginger ale before Thanksgiving so didn't give this recipe a try on the big day. But coincidentally my grandma ended up running out of sugar and I had to substitute 7-Up for a little sweetness and it totally worked. I also added in a few cinnamon sticks and that had great flavor too. Since we didn't have any leftovers, I'm preparing Thanksgiving Part Deux right now. I'm making your recipe as posted right now. And I still have some leftover cranberries, so will definitely be using your suggestions for the leftover cranberries/cranberry sauce.

          Reply
          • Kiersten says

            November 26, 2012 at 1:36 pm

            I love the idea of adding 7-Up! I hope the sauce turned out well. 🙂 Definitely make some muffins with the leftovers--I had the last of the ones I made for breakfast this morning and I'm sad they're all gone now because they were so good!

            Reply
    11. Brenda Williams says

      November 16, 2012 at 12:36 am

      http://www.itstaylormade.com/2011/11/cranberry-chutney-recipe.html
      Hope you can open this...Taylor Made had and awesome cranberry chutney recipe that is out of this world good. We put on cream cheese and served with Ritz crackers. Yum.

      I love your recipe and I love cranberry sauce too.

      Reply
      • Kiersten says

        November 16, 2012 at 4:02 pm

        I want to try making a relish or chutney with cranberries while they are in season! Thanks for sharing this recipe. 🙂

        Reply
    12. Robin says

      November 16, 2012 at 6:57 am

      I'm almost embarrassed to admit that I always buy my cranberry sauce in a can - it's embarrassing because my town's claim to fame is that it's the cranberry capital of the world and the Ocean Spray HQ/Corporate office is literally about a mile from my house. I should be making my own cranberry sauce and this recipe really sounds good.

      Reply
      • Kiersten says

        November 16, 2012 at 4:01 pm

        Ha! That is so funny. Well, I hope at the very least you're buying Ocean Spray cranberry sauce!

        Reply
    13. marla says

      November 16, 2012 at 10:23 am

      A beautiful cranberry collaboration. You and Rikki are a fab team 🙂

      Reply
    14. Shirley says

      November 16, 2012 at 11:32 am

      Me too! Me too! Years ago I made my own cranberry sauce, but nobody in my family liked it as much as the canned stuff (including me). We always needed at least 2 cans for Thanksgiving dinner. My coworker makes this awesome cranberry apple relish and gave me the recipe, and I'm hoping to tinker with it if I have time or make it on the big day. I feel the same about stuff like amaretto, so when I bought amaretto for a cookie recipe I bought one of those airplane-sized bottles. But I'd much prefer your ginger ale version anyway.

      Reply
      • Kiersten says

        November 16, 2012 at 3:45 pm

        I just saw a recipe on FoodGawker this morning for homemade jellied cranberry sauce (the kind that plops out and retains the shape of the can!), so I might have to give that a try. It looked exactly like the canned kind--I was impressed!

        Reply
        • Shirley says

          November 16, 2012 at 6:52 pm

          That's too funny! Does the recipe call for gelatin? Now I'm wondering, does the Ocean Spray variety use gelatin? I'd still eat it though. 🙂

          Reply
          • Kiersten says

            November 19, 2012 at 5:35 pm

            Nope, you just put a little extra pectin in to gel it up. 🙂

            Reply
    15. Ashley - Baker by Nature says

      November 16, 2012 at 9:30 pm

      I love homemade cranberry sauce! So bright and beautiful with all it's festive red color - and the ginger and orange make this a for sure winner!

      Reply
      • Kiersten says

        November 19, 2012 at 5:35 pm

        I made it again this week and spent about an hour photographing the cranberries and then the sauce when it was finished, just for practice. You're right, it really is beautiful! 🙂

        Reply
    16. Chung-Ah | Damn Delicious says

      November 17, 2012 at 3:16 am

      Ginger ale in cranberry sauce? That is pure genius! Can't wait to give this a try!

      Reply
    17. nicole @nicky_olea says

      November 18, 2012 at 7:58 pm

      Nice. I make a ginger cranberry sauce too!

      Reply
    18. debra pearlstein says

      November 18, 2012 at 10:55 pm

      Three of my favorite things, cranberries, ginger and oranges! The photos are gorgeous as well. I'd love to try this.

      Reply
    19. Jennifer says

      November 21, 2012 at 3:53 pm

      so I decided (yes a day before Thanksgiving) that I am making this. Can I make it today and it still be good tomorrow? Should it be served hot or cold?

      Reply
      • Kiersten says

        November 21, 2012 at 4:05 pm

        Yes, you can definitely make it in advance. It gets more jelly-like as it cools, so it's best served either room temperature or chilled. I hope your family likes it! 🙂

        Reply
    20. Casey says

      December 06, 2012 at 5:42 pm

      This was AMAZING! The whole family loved it! It was easy to make and taste great! Thank you so much!

      Reply
      • Kiersten says

        December 08, 2012 at 2:14 pm

        Thanks for letting me know--I'm so glad your family enjoyed it! 🙂

        Reply
    21. Casey says

      November 12, 2014 at 10:33 pm

      Greatest cranberry sauce EVER! I am allergic to gluten so I used omission lager in mine and also added zested some ginger in it. It's so good! I would drink it if I could....and everyday.

      Reply
    22. Aarti says

      May 12, 2017 at 3:41 am

      YUM! Sounds and looks delicious! Thank you for sharing!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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