Apple & Cranberry Sauce with Orange & Crystallized Ginger Recipe (2024)

Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 61 Comments

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This Crockpot Apple Cranberry Sauce is spiked with orange and crystallized ginger. Fantastic with roast turkey!
Apple & Cranberry Sauce with Orange & Crystallized Ginger Recipe (1)

The barrage of holiday recipes has started. For my Canadian and other non-American readers, I urge you to think of these recipes not just for American Thanksgiving, but for the whole holiday season. In fact, our family tradition is to eat turkey at Christmas dinner, complete with mashed potatoes, stuffing, green beans, sweet potatoes and a double dose of gravy. For my family, it's not a proper turkey dinner without our favorite
and my mother-in-law's Crockpot Applesauce. Our favorite cranberry sauce will be making appearance again this year. In fact, I think my kids would have "words" with me if I didn't make it. However, since variety is the spice of life (so they say), I thought it would be fun to have another version on hand for day-after sandwiches.

Between the family applesauce recipe and the pear applesauce I made this year, the crockpot (slow cooker) has always worked well for us. Not only does it fill the kitchen with the smell of the holidays, but it can be tucked away in the corner of the kitchen, freeing up stovetop space, which is at a premium when cooking a holiday meal. This version is filled with cranberries, fresh orange juice, orange zest and chopped crystallized ginger. As the apples cook down and the cranberries pop, the color takes on a ruby red hue. Before removing the sauce from the crockpot, be sure to taste it. If you find it to be too tart, just add an extra tablespoon or two of brown sugar to sweeten things up.

The apple cranberry sauce recipe:

Place all of the apple pieces and cranberries in a large bowl and stir in brown sugar and orange zest.

Apple & Cranberry Sauce with Orange & Crystallized Ginger Recipe (2)

Pour orange juice into the bottom of a large crockpot (slow cooker) and add the apple mixture.

Cover, turn the crockpot setting to Low, and cook for about 8 hours, stirring occasionally and breaking up the apple slices and popping cranberries with a wooden spoon as they soften.

Stir in crystallized ginger. Taste and add an additional tablespoon or two of brown sugar if you find the sauce too tart for your liking.

Apple & Cranberry Sauce with Orange & Crystallized Ginger Recipe (3)

Serve warm or room temperature.

Apple & Cranberry Sauce with Orange & Crystallized Ginger Recipe (4)

Other cranberry sauce recipes:

Cookin' Canuck's
Two Peas and Their Pod's Fresh Cranberry Orange Sauce
Ciao Florentina's Blood Orange Cranberry Sauce

Printable Recipe

Apple & Cranberry Sauce with Orange & Crystallized Ginger Recipe (5)

Apple & Cranberry Sauce with Orange & Crystallized Ginger Recipe

This Crockpot Apple Cranberry Sauce is spiked with orange and crystallized ginger. Fantastic with roast turkey or chicken!

Print Pin Rate

Course: Sauces/Condiments

Cuisine: American

Keyword: Holiday Recipes

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 16 Servings (4 Cups Total)

Calories: 47kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 4 medium Gala apples peeled, cored, quartered & sliced
  • 1 12 ounce package fresh cranberries
  • 5 tablespoons brown sugar or more to taste
  • 1 teaspoons grated orange zest
  • ¼ cup fresh orange juice
  • ¼ cup chopped crystallized ginger

Instructions

  • Place all of the apple pieces and cranberries in a large bowl and stir in brown sugar and orange zest.

  • Pour orange juice into the bottom of a large crockpot (slow cooker) and add the apple mixture.

  • Cover, turn the crockpot setting to Low, and cook for about 8 hours, stirring occasionally and breaking up the apple slices and cranberries with a wooden spoon as they soften.

  • Stir in crystallized ginger. Taste and add an additional tablespoon or two of brown sugar if you find the sauce to be too tart.

  • Serve warm or room temperature.

Nutrition

Serving: 0.25Cup | Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 61mg | Fiber: 1g | Sugar: 10g | Vitamin A: 30IU | Vitamin C: 4.2mg | Calcium: 6mg | Iron: 0.1mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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  • Cauliflower Mashed Potatoes

Reader Interactions

Comments

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  1. Megan @ Ginger Mom's Tastes and Travels

    I have a bag of cranberries to use up and apples coming out my ears! This looks like something I'm going to have to try 🙂 The only question is: do I have enough crockpots. I've already allocated many of my side dishes to crockpots this year. Happy Thanksgiving!

    Reply

  2. Natasha Coleman

    Made this last year and forgot it had to be on 8 hours!!! So this year I have the pot on high. I will update on the result in 5 hours lol!

    Reply

  3. Yokuyst

    My crockpot has something in it now. Can I cook this on top my stove on low heat?

    Reply

  4. Erin

    I followed this recipe exactly, but the end results turned out a brownish color, and the taste was really off. Any idea what the reason could be for that?

    Reply

    • Dara

      Hmm...I'm not sure what went wrong as I haven't experienced that, but I'm sorry to hear that it didn't turn out for you. A few possibilities: 1) It's possible that your LOW setting is a little hotter than mine. Perhaps try cooking it for a shorter time. 2) Were the cut apples sitting out for awhile before going into the crockpot? I'm just wondering if they started to brown before being cooked. 3) Were the cranberries really fresh? I know I've bought bags of cranberries in the past that had some less-than-stellar cranberries in the bunch.

      Reply

  5. Amy

    How many servings does this make? I'm hosting somewhere between 15-20 people, and I'm wondering if I need to double the recipe and/or adjust cooking time if so...

    Reply

    • Dara

      Hi Amy, the recipe makes about 4 cups. So, it all depends on how much your guests like cranberry sauce. If you ration 1/4 cup per person, that would serve approximately 16 people. To be on the safe side, I'd probably make 1 1/2 time the recipe, which may require you to cook it slightly longer. I hope you enjoy it!

      Reply

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Apple & Cranberry Sauce with Orange & Crystallized Ginger Recipe (2024)

FAQs

What is the difference between candied ginger and crystallized ginger? ›

In summary, the main differences between crystallized and candied ginger lie in their cooking methods, flavor profiles, and textures. Crystallized ginger tends to have a spicier ginger flavor and a chewy texture, while candied ginger is softer, sweeter, and less intense in its ginger flavor.

How do you use crystallized ginger? ›

Include it as part of a boxed mix for fruit loaves, cakes, or pastries. Use it as a topping for savory rice dishes and dessert dishes alike. Include it as a garnish in a drinks mix for co*cktails such as Moscow Mules. Heat it in fruit juice and reduce the mixture to a syrup to make a delicious drinks mixer.

What can I add to a can of cranberry sauce? ›

Top with dried or fresh fruits

Sure, you can go all meta with some dried cranberries or sliced fresh raw cranberries, but I also like to think about complementary flavors — dried cherries, dried mulberries, golden raisins, chopped apricots. All work great with cranberry sauce.

Does sugar thicken cranberry sauce? ›

Sugar helps the thickening process, and while it's nice to try to keep your cranberry sauce from being too sugary sweet, you will need at least some sugar to make it work well (about 1/2 cup sugar per 12-ounce bag of cranberries).

What are the side effects of crystalized ginger? ›

Other side effects of crystallized ginger — and sugary foods in general — include a greater risk of cavities, metabolic syndrome and nonalcoholic fatty liver disease. Ginger itself is considered safe. However, it may cause bloating and heartburn in some individuals, warns the University of Rochester.

Is eating crystallized ginger good for you? ›

One of the most outstanding benefits of crystallized ginger is its ability to ease motion sickness, morning sickness and general feelings of nausea. Dried ginger supports a healthy digestive system. It can also ease the discomfort associated with intestinal gas. Ginger provides support to your immune system.

Should crystallized ginger be refrigerated? ›

Once opened, refrigerate and consume within three months. Once opened, if stored in an airtight container, crystallised ginger will last for two years.

How much crystallized ginger should you eat a day? ›

How much ginger should you take daily? Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.

Is crystalized ginger anti inflammatory? ›

It's also a centuries-old remedy used to treat inflammation, nausea, and even certain cancers. Eastern medical practice used to use ginger for many health conditions. It is beneficial for conditions including migraines, arthritis, and sore throats.

How do you make Martha Stewart cranberry sauce? ›

Directions. In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.)

How do you get the bitterness out of cranberry sauce? ›

Add A Splash Of Vinegar

While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries. Start with a little, then add more gradually. It's easy to overdo it when in comes to bold vinegars.

What thickens cranberry sauce? ›

The sugar in the syrup helps the mixture thicken. It could also be because you haven't cooked the mixture long enough. The cranberries need to cook long enough to burst so that they release plenty of pectin which is a thickener naturally found in cranberries.

Why does my homemade cranberry sauce taste bitter? ›

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

Why is my homemade cranberry sauce runny? ›

Though they won't tolerate runny sauce, so it's time to fix that. The simplest reason that your cranberry sauce is too runny is that it has too much liquid in it. Usually, this is just water, but some people use orange juice or other flavored fluids. No matter what you're using, the answer is to cook it longer.

Why won't my cranberry sauce set? ›

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

What are the benefits of uncrystallized candied ginger? ›

The uncrystallized has less sugar coating and can be used in the same way as crystallized ginger. Ginger slices helps with indigestion, nausea, colic, heartburn, morning sickness, and acid reflux. Ginger slices can added to trail mixes, cakes, cookies, scones, muffins, ice-cream, chocolates and in savoury sauces.

What is candied ginger good for? ›

Rich in essential oils, vitamin B and minerals potassium, magnesium, manganese and copper, ginger is universal medicine, so it has anti-inflammatory and antibacterial effects, improves circulation and heart function, stimulates the digestive system, reduces allergy symptoms and strengthens the immune system.

Can you eat too much candied ginger? ›

Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.

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