Cranberry Orange Sauce

Why You’ll Love This Recipe

I love this recipe because it requires only a handful of ingredients and very little preparation time. I can make it ahead of time, which helps me save time when preparing a larger meal. The fresh orange flavor balances the tartness of the cranberries, creating a sauce that tastes much fresher than most store-bought versions. I also like how versatile it is, since I can serve it with turkey, chicken, pork, or even spoon it over yogurt and pancakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 ounces fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup orange juice
• 1 tablespoon orange zest
• 1/4 teaspoon cinnamon (optional)
• Pinch of salt

Directions

1. I rinse the cranberries and remove any that are soft or damaged.
2. I place the cranberries, sugar, orange juice, and salt in a medium saucepan.
3. I bring the mixture to a gentle boil over medium heat.
4. I reduce the heat and let the mixture simmer for about 10 to 15 minutes, stirring occasionally.
5. I add the orange zest and cinnamon, if using.
6. I continue cooking until most of the cranberries have burst and the sauce has thickened.
7. I remove the saucepan from the heat and allow the sauce to cool.
8. I transfer the sauce to a serving bowl or storage container and refrigerate until ready to serve.

Servings and Timing

I typically get about 8 servings from this recipe.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 8

Variations

• I sometimes replace part of the orange juice with cranberry juice for a deeper cranberry flavor.
• I add a pinch of ground ginger for extra warmth and spice.
• I stir in chopped pecans or walnuts after cooking for added texture.
• I use brown sugar instead of white sugar when I want a richer sweetness.
• I add a splash of vanilla extract after cooking for a subtle dessert-like flavor.

Storage/Reheating

I store the cranberry orange sauce in an airtight container in the refrigerator for up to one week. For longer storage, I freeze it for up to three months and thaw it overnight in the refrigerator before serving.

When I want to serve it warm, I gently reheat it in a saucepan over low heat, stirring occasionally until warmed through. I can also enjoy it cold directly from the refrigerator.

FAQs

Can I use frozen cranberries?

Yes, I often use frozen cranberries when fresh ones are unavailable. I do not need to thaw them before cooking.

Why did my cranberry sauce become too thick?

The sauce naturally thickens as it cools. If mine becomes too thick, I stir in a small amount of orange juice or water until I reach the desired consistency.

Can I make this recipe ahead of time?

Yes, I frequently prepare it several days in advance because the flavors continue to develop as it chills.

Is cranberry orange sauce served hot or cold?

I enjoy it both ways. I often serve it chilled, but I also like it slightly warm alongside roasted meats.

Can I reduce the sugar?

Yes, I can reduce the sugar to suit my taste preferences, though the sauce may be a bit more tart.

Conclusion

I enjoy making Cranberry Orange Sauce because it is simple, flavorful, and incredibly versatile. The fresh orange flavor complements the tart cranberries perfectly, creating a homemade sauce that works well for holidays and everyday meals alike. Whether I serve it chilled or warm, it always adds a bright and delicious touch to the table.

Cranberry Orange Sauce

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A bright and flavorful cranberry orange sauce with the perfect balance of sweet and tart flavors. This easy homemade condiment pairs beautifully with holiday meals, breakfast dishes, and desserts.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 8 servings
• Category: Sauce
• Method: Simmer
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 ounces fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup orange juice
• 1 tablespoon orange zest
• 1/4 teaspoon cinnamon (optional)
• Pinch of salt

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Instructions

1. Rinse the cranberries and discard any soft or damaged berries.
2. Place the cranberries, sugar, orange juice, and salt in a medium saucepan.
3. Bring the mixture to a gentle boil over medium heat.
4. Reduce the heat and simmer for 10 to 15 minutes, stirring occasionally.
5. Add the orange zest and cinnamon, if using.
6. Continue cooking until most of the cranberries have burst and the sauce has thickened.
7. Remove from the heat and allow the sauce to cool.
8. Transfer to a serving bowl or storage container and refrigerate until ready to serve.

Notes

• Use frozen cranberries without thawing if fresh are unavailable.
• For a deeper cranberry flavor, replace part of the orange juice with cranberry juice.
• Add a pinch of ground ginger for extra warmth.
• Stir in chopped pecans or walnuts after cooking for added texture.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Nutrition

• Serving Size: 1/8 recipe
• Calories: 145 kcal
• Sugar: 31 g
• Sodium: 25 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 0 g
• Cholesterol: 0 mg