Wednesday, November 27, 2013

Ginger Orange Cranberry Sauce.

For the last several years, I've made a cranberry jello salad for Thanksgiving.  This year, though, I wanted to experiment a little and do something different.  So of course I went to Pinterest for inspiration!  I decided on this Ginger Orange Cranberry Sauce, and I'm so excited for my family to try it!  Donny and I both sampled it, and it's DELICIOUS!

Adapted from Oh My Veggies

12 oz cranberries, frozen or fresh
3/4 c. granulated sugar
3/4 c. ginger ale
3/8 c. orange juice
Zest of one orange (approx 1.5 tbsp)


1. Zest your orange. 
 2.  Place all ingredients in a large saucepan and heat until boiling over medium-high heat.
The cranberries will begin to pop open! 
3. Once it starts to boil, reduce heat to low and simmer for ten minutes, stirring frequently and squishing cranberries against the side of the saucepan with your spatula/wooden spoon.
 4. Remove from stove and pour into a heat-safe container.  The sauce will thicken as it cools.
This recipe can be made ahead of time and refrigerated for several days before eating!


  1. I'm actually making this exact recipe right now. So yummy! Happy Thanksgiving!

  2. Yum sounds good! I've never thought of making homemade. We just have the can stuff and I never eat!