Cranberry Orange Sauce That’s Bursting with Citrus & Holiday Warmth
Why You’ll Love This Cranberry Orange Sauce
This sauce isn’t the canned jelly you grew up with, though there’s no shame if you loved that too. It’s fresh, vibrant, and just sweet enough. The cranberries give it that classic tartness, while the orange juice and zest soften the edges with a burst of citrus.
What makes it shine is the balance. I use just enough sugar to mellow the tang without overpowering the natural flavors. When you stir in that final bit of zest at the end, the aroma alone is enough to make the whole kitchen feel festive.
One of my favorite memories is watching my niece sneak spoonfuls of this straight from the fridge. It’s that kind of recipe. No complicated techniques, no exotic ingredients. Just real food cooked down with care.
You can make it ahead, serve it warm or cold, and pair it with almost anything. It holds up beautifully for days and actually gets better as the flavors deepen. If you’re planning your menu for Thanksgiving or just want a quick, flavorful side for any roast, this cranberry orange sauce checks all the boxes.
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Cranberry Orange Sauce
- Total Time: 17 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
This cranberry orange sauce is fresh, citrusy, and perfectly sweet. A simple side that upgrades any holiday meal or sandwich spread.
Ingredients
- 12 oz fresh or frozen cranberries
- 3/4 cup fresh orange juice
- Zest of 1 orange
- 1/2 to 3/4 cup sugar, to taste
- Pinch of cinnamon or clove (optional)
Instructions
1. Combine cranberries, orange juice, and sugar in a saucepan.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat and simmer for 10–12 minutes, until most cranberries burst.
4. Stir in orange zest and optional spices.
5. Let cool before serving.
Notes
Use fresh orange juice and zest for best flavor.
The sauce thickens as it cools.
Taste and adjust sweetness while cooking.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 16g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Next, I’ll walk you through every ingredient and why it matters.
Table of Contents
Table of Contents
Ingredients for Fresh Cranberry Orange Sauce
- You don’t need much to make a standout cranberry orange sauce. In fact, fewer ingredients often mean bigger flavor. The key is using high-quality basics and letting them do the work for you.
- Start with fresh or frozen cranberries. Either works, but I prefer fresh when they’re in season. They should be firm and glossy with a deep red color. If using frozen, don’t thaw just toss them into the pan straight from the bag.
- Next, you’ll need orange juice. Fresh-squeezed is best because it gives a cleaner, brighter flavor. If you’re short on time, choose a pulp-free bottled version with no added sugar. You’ll also want the zest of the orange, which brings that concentrated citrus aroma that makes this dish so memorable.
- Sugar is what balances the cranberries’ natural tartness. I usually go with white sugar for a clean taste, but you can also use honey or maple syrup if you like a deeper, richer sweetness.
- For added warmth, a pinch of cinnamon or clove does wonders. These are optional, but even a little spice goes a long way toward making your sauce taste like fall.
Here’s a quick ingredient breakdown:
| Ingredient | Notes |
|---|---|
| 12 oz cranberries | Fresh or frozen, rinsed |
| 3/4 cup orange juice | Fresh-squeezed preferred |
| Zest of 1 orange | Use a microplane or fine grater |
| 1/2 to 3/4 cup sugar | Adjust to taste |
| Optional: pinch of cinnamon or cloves | Adds depth and holiday spice |
Want to add a twist? Stir in a splash of vanilla extract, a few drops of orange liqueur, or even a handful of chopped pecans after it cools.
Next, I’ll guide you through how to cook this cranberry orange sauce to glossy, jammy perfection.
How to Make Cranberry Orange Sauce
- Making cranberry orange sauce is one of those things that looks fancy but takes almost no effort. You only need one pot, a few ingredients, and about 15 minutes of gentle cooking to bring everything together.
- Start by combining the cranberries, orange juice, and sugar in a medium saucepan. Turn the heat to medium-high and give it a quick stir. You’ll hear the cranberries begin to pop as the mixture heats up—that’s a good sign. It means they’re breaking down and thickening naturally.
- Once it starts to bubble, reduce the heat to a simmer. This is where the magic happens. Stir occasionally and let it cook for about 10 to 12 minutes, until most of the cranberries have burst and the sauce has a glossy, jammy texture. It will thicken more as it cools, so don’t worry if it still looks a little loose at this stage.
- At the very end, stir in the orange zest. I always wait until the last minute so the zest keeps its brightness and doesn’t get lost in the heat. If you’re adding any spice, like a pinch of cinnamon or cloves, now’s the time.
Here’s a step-by-step breakdown:
| Step | Action |
|---|---|
| 1 | Add cranberries, orange juice, and sugar to a saucepan |
| 2 | Bring to a boil over medium-high heat |
| 3 | Reduce to a simmer and cook 10–12 minutes |
| 4 | Stir in orange zest and optional spices |
| 5 | Cool completely before serving |
You can serve this sauce warm, at room temperature, or chilled. For a glossy finish, let it cool uncovered so it doesn’t trap steam.
Next, I’ll show you all the ways to serve cranberry orange sauce, from classic to creative.
How to Serve Cranberry Orange Sauce
- Cranberry orange sauce fits just about anywhere on your holiday table. The obvious choice is alongside turkey or ham, but it brings something special to more than just meat.
- Spread it on leftover sandwiches, swirl it into Greek yogurt, or spoon it over a slice of cheesecake for a simple dessert. It’s also great as a topping for pancakes or tucked into a baked brie appetizer.
- For a dinner party, try pairing it with roasted pork or spooning it onto crostini with goat cheese. Serve it warm for comfort or chilled for a refreshing contrast.
- Next up, I’ll show you how to perfect your cranberry orange sauce with a few smart tweaks.
How to Perfect Cranberry Orange Sauce
Getting cranberry orange sauce just right comes down to balance and timing. Start with the sugar. Add half first, then taste as it cooks. Cranberries vary in tartness, so adjusting sweetness mid-cook gives you control.
If the sauce feels flat, a pinch of salt can wake it up. Want more depth? Add a splash of orange liqueur or a dash of vanilla after cooking. For more citrus punch, stir in extra zest just before cooling.
Texture matters too. Like it chunky? Pull it off the heat early. For a smoother sauce, mash it gently while it simmers.
These small tweaks turn a good sauce into your signature one.
Common Mistakes to Avoid
- Overcooking the cranberries is the fastest way to make your sauce bitter. Once they burst and the sauce thickens, take it off the heat.
- Skipping the zest is another common misstep. Orange juice adds sweetness, but the zest delivers the punch. Don’t toss that peel without using it.
- Avoid adding too much sugar at the start. It’s easier to sweeten gradually than fix an overly sweet sauce.
- Finally, don’t forget to let it cool. The sauce thickens as it sits, and serving it too hot can mask its flavor.
Storage & Reheating Instructions
Store your cranberry orange sauce in an airtight container in the fridge for up to 10 days. The flavors deepen over time, so it often tastes better after a day or two.
Want to freeze it? Let the sauce cool completely, then transfer it to a freezer-safe bag or jar. It keeps well for up to 3 months. Thaw overnight in the fridge before using.
To reheat, warm it gently on the stove over low heat. Add a splash of orange juice if it feels too thick. Stir often and don’t boil, or you’ll lose that bright, fresh flavor.
Frequently Asked Questions
How do you make cranberry sauce with oranges?
Combine cranberries, orange juice, sugar, and zest in a saucepan. Simmer until the berries burst and the sauce thickens. Stir in zest at the end for extra flavor.
Do cranberry and orange go together?
Absolutely. Cranberry’s tartness pairs perfectly with the bright, sweet notes of orange. The citrus rounds out the sauce and adds depth.
Why do you put orange juice in cranberry sauce?
Orange juice balances the sharpness of the cranberries, adds natural sweetness, and brings a citrusy aroma that lifts the entire dish.
What is in Publix cranberry orange relish?
Publix uses fresh cranberries, orange segments, sugar, and often orange peel. It’s a raw relish, not cooked, giving it a brighter, crunchier texture.
Conclusion
There’s something comforting about the simplicity of cranberry orange sauce. A handful of ingredients, a pot on the stove, and in minutes, you’ve got a dish that feels like home. This is the one I make every year at Copper & Thyme, the same one that’s been on my own family’s table since my early days in the kitchen.
It’s not just a side dish. It’s a reminder that real food doesn’t have to be complicated to taste amazing. I hope this cranberry orange sauce brings the same warmth and joy to your table that it’s brought to mine.
