Ginger-Orange Cranberry Sauce Combine 12 ounces (1 bag) fresh cranberries, 1/2 cup sugar, 1/2 cup water, 1/2 cup orange juice and 1/2 cup finely chopped crystallized ginger in a medium saucepan. Bring to a simmer. Simmer uncovered stirring occasionally until about half the berries burst, about 3 minutes. Remove from heat and let cool. Sauce will thicken.