You won’t be able to keep your hands off of these ginger cookies! They taste great, are crispy and chewy, and are best stored in an airtight container.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 9 |
| Yield: | 3 cups |
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup orange juice
- ½ cup water
- ¼ teaspoon ground cinnamon
- 1 (12 ounce) package fresh or frozen cranberries
Instructions
- Place the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer until the sauce is the desired thickness, up to 10 more minutes.
- Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools.
Reviews
I’ve made this for so many Thanksgivings. I also add a little orange zest and it’s perfect!
This sauce is the best. I add a little nutmeg with the cinnamon.
So easy and delicious. I did cut the sugar in half as I do with all things that have sugar, but it was still great! I can’t believe I never made it before.
so simple and love the cinnamon, sometimes I add a bit of grated orange rind for the color pop
I made this according to the recipe and then made it again with apple juice and about 2 tbsp lemon juice in place of orange juice. Both ways were delicious but I liked the apple juice better. The cranberries all popped early but I cooked it according to the recipe anyway and it came out perfect both times. Next time I might add some orange zest but that is the only thing I would change. My family loves this. I will be using this recipe for years to come.
Too sweet as written. The second time I reduced the white sugar and it was much better.
Simple and delicious. I love the tartness!
Very easy to make. It was good but I prefer the recipe that adds orange rind.
I used to have a recipe like this but you used a whole orange cut into small wedges and cooked with the cranberries. I also used a whole large can of frozen grape juice. It was delicious as I m sure yours is. Not so much sugar.
Could be a little less sweet but I think my guests will love it just the way it is
Oh boy this was good and so easy to make. I added some orange zest but that was the only change. I cooked this Thanksgiving eve and served it cold with my Thanksgiving meal.
Oh. My. just made this. wish there was smellavision and or tasteavision. Did add. extra sugar and cinnamon. So good, can’t wait till Tomorrow
This was so easy my 10 year old made it! It was tasty and tart, I am from GA, so I added about 1/4 cup more sugar 🙂
This was the first cranberry sauce I’ve ever made or tasted. I made it twice and both times doubled the recipe. I followed the recipe exactly as written the first time Plus added about a teaspoon of orange zest. The second time I used apple juice and added some juice from 1/2 an orange. I preferred the sauce made with the apple juice and some freshly squeezed OJ. It had a milder, smoother flavor. The next time I make it, I’ll use apple juice and perhaps add another 1/4 teaspoon of cinnamon.
Everyone loved this! I will be making this again. The flavors complimented each other perfectly. It was a big hit for our Thanksgiving dinner. Easy to make in advance and let chill over night. Delicious!
This recipe was a big hit. The only change I made was to add more oranges juice and cur back on a little water. Turned out perfect!
This was good and easy to make. Definitely better than canned sauce.
I added a bit of orange zest, and a 1/4 cup of dried cherries. I am always looking for good recipe that is easy so I can cook with my girls. We had fun sharing in the process, I squeezed the oranges, Gracie did the zest and faith helped get the cranberries ready.
I hated cranberry sauce for years and years growing up, that jellied stuff from a can. Bleck! Now i keep bags on hand in the freezer to make outside of thanksgiving and Christmas just to snack on, pair with pork, chicken, ice cream, sharp cheese. This is perfect on its own, and also interesting with orange zest and/or about a half tbsp of grated fresh ginger. Yum!
Truly delicious. Thank you for the recipe.
This is a wonderful recipe! I make it every year for Thanksgiving and Christmas, following the recipe to the letter. The whole family loves it, and it’s one of the first things they make sure I don’t forget to make.