Ginger-Cinnamon Cranberry Sauce

4 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    3 h 15 m
Mr Mangia
Recipe by  Mr Mangia

“A quick, simple, and delicious variation on cranberry sauce. This cranberry sauce is enriched with the wonderful flavor blend of fresh ginger and cinnamon stick.”

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Adjust Servings

Original recipe yields 3 cups



  1. Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.

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Reviews (4)

Rate This Recipe
Patty M

Patty M

This is an easy but elegant recipe. If you don't let the water/sugar boil for a couple of minutes, you will get runny sauce. You can also add grated orange peel for a tangy zest.



This was very easy. It was not too strong. Everybody loved it. Just remember to boil it long enought for it to be thick.



Prefer no stars on this one. Never congealed. Super watery. I expected it to be like jello. Was I expecting too much?

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Amount Per Serving (12 total)

  • Calories
  • 74 cal
  • 4%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Holiday Cranberry Sauce


next recipe:

Ultimate Cranberry Sauce