To end my week-long Crazy for Cranberry event, I’m leaving you with a more traditional cranberry sauce.
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.
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
Cranberry-White Cheddar Cheese Ball with Fresh Rosemary
Paleo Chicken Sausage Skillet with Cabbage, Apple, and Cranberries
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!)
- 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
- Add all ingredients to a medium saucepan; bring to a boil over medium-high heat.
- 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.
- Store in a covered container in the fridge for up to 3 weeks.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Mary B. says
November 8, 2014 at 7:18 amThis “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!
Faith says
November 11, 2014 at 12:27 pmMary, 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! :)
Sonali- The Foodie Physician says
November 9, 2014 at 12:25 amI’ve loved all of your cranberry posts and this gorgeous sauce was a great way to wrap up the week!
Rosa says
November 9, 2014 at 5:59 amDelicious sauce and wonderful recipes! Delightfully seasonal.
Cheers,
Rosa
Joanne says
November 11, 2014 at 12:47 pmI 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.
Sonali- The Foodie Physician says
November 16, 2014 at 11:50 amStopping by again to let you know I just included this delicious sauce in my Thanksgiving Recipe Roundup!