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Cinnamon and Ginger-Spiced Cranberry-Orange Sauce

To end my week-long Crazy for Cranberry event, I’m leaving you with a more traditional cranberry sauce.

Crazy for Cranberry Logo

It’s warmly spiced and aromatic with orange, but still normal enough to please even the most hardcore traditionalist Thanksgiving food fanatics.

So if you have old-school eaters to please at your holiday table or if you don’t like to venture too far out when it comes to cranberry sauce, Cinnamon and Ginger-Spiced Cranberry Orange Sauce is the recipe for you.

Cinnamon and Ginger-Spiced Cranberry-Orange Sauce 2

I have a very important (haha!) breakfast tradition for the day after Thanksgiving in my home: a gorgeous bowl of cranberry sauce-topped yogurt! (Like this thing of beauty.) It’s a super simple breakfast, but I love it because it really showcases the flavor of the particular cranberry sauce that I made that year. Add a sprinkling of walnuts, pecans, or chia seeds, and it doesn’t get any better.

In case you missed a day, here are the other cranberry recipes I shared this week…

Vanilla-Spiced Cranberry-Apple Sauce 2 Vanilla-Spiced Cranberry-Apple Sauce

Cranberry-White Cheddar Cheese Ball with Fresh Rosemary

Cranberry-White Cheddar Cheese Ball with Fresh Rosemary

Cranberry Almond Scones Cranberry Almond Scones

Chicken Sausage Skillet with Cabbage Paleo Chicken Sausage Skillet with Cabbage, Apple, and Cranberries

Cranberry-Oat Jam Bars

Cranberry-Oat Jam Bars

Paleo Cranberry Pecan Loaf 5Paleo Cranberry-Pecan Loaf

I hope you’re feeling inspired and decide to try something new!

Tell me, what’s your favorite recipe with cranberries or your favorite way to use up leftover cranberry sauce? (Feel free to leave a recipe link in the comments below!)

Cinnamon and Ginger-Spiced Cranberry-Orange Sauce 3

Cinnamon and Ginger-Spiced Cranberry-Orange Sauce
Prep time: 
Cook time: 
Total time: 
Yield: About 2 cups
  • 12 oz (340 g or about 3 heaping cups) fresh cranberries, rinsed
  • ¾ cup (175 g) sugar
  • 1 cup (240 ml) fresh-squeezed orange juice (from about 2-3 medium-large oranges)
  • 1½ teaspoons orange zest
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • 1 pinch sea salt
  1. Add all ingredients to a medium saucepan; bring to a boil over medium-high heat.
  2. Once boiling, turn the heat down slightly so it doesn’t boil over. Cover the pot and simmer until the cranberries pop and the sauce thickens, about 10 minutes.
  3. Store in a covered container in the fridge for up to 3 weeks.
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. Ellen Allen says:

    Have a very similar recipe that also includes a finely diced apple … one of my favorites! I love anything cranberry!!!
    Thank you for sharing this recipe

  2. I always add ginger to my cranberry sauce…it’s the best! Love the orange infusion as well. I’m sure I could lick that cranberry boat clean.

  3. Delicious sauce and wonderful recipes! Delightfully seasonal.



  4. This “Crazy for Cranberry” series has seriously been one of the best weeks of my Fall. I love, love, love this fruit and am beyond excited to have some new recipes with which to indulge!

    1. Mary, I’m so glad you enjoyed this series! Thank you so much for letting me know.

      I had a lot of fun coming up with the recipes for it…I am a huge fan of cranberries too! :)

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