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Orange-Ginger Cranberries

Orange-Ginger Cranberries 8.000
Nov 19, 2003

This quick and easy cooked cranberry recipe, with its orange and ginger flavor, goes well with any turkey, but especially well with a maple-glazed version (see recipe for Maple-Glazed Roast Turkey With Riesling Gravy).

In Advance: Prepare the ingredients up to 3 days in advance and refrigerate.

Servings: 8
  • 12-ounce package cranberries
  • 1 1/2 cups granulated sugar
  • 2 teaspoons grated orange zest
  • 3/4 cup freshly squeezed orange juice
  • 2 teaspoons peeled and finely minced ginger root

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In a saucepan over medium heat, combine all of the ingredients. Simmer, stirring occasionally, until the berries pop open, about 10 minutes. Skim any foam that rises to the surface. Remove from the heat and set aside to cool to room temperature. Cover and refrigerate until chilled through, at least 1 hour and up to 3 days

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Adapted from the "The Best American Recipes 2001-2002" by Fran McCullough (Houghton Mifflin, 2001).

Tested by Jeanne McManus.

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Nutritional Facts

Calories per serving: 171

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 44g 15%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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