Homemade Cranberry Orange Sauce is a simple, fresh condiment that brings together the tartness of cranberries and the bright sweetness of orange. With just a few ingredients and minimal preparation, this sauce is the perfect addition to any holiday meal.
When the holidays roll around, there are certain flavors that instantly evoke the warmth and coziness of the season. One of those classic combinations is cranberries and oranges. The tartness of fresh cranberries paired with the bright sweetness of oranges makes for a stunning side dish that’s both refreshing and festive. Whether you’re serving a traditional holiday feast or just looking for a way to liven up your meals, fresh cranberry orange sauce is an absolute must.
Making cranberry orange sauce from scratch is surprisingly easy, and it’s the perfect make-ahead condiment for your holiday table. Best of all, it only takes a few simple ingredients and about 20 minutes to whip up a batch that can be enjoyed right away or stored in the fridge for up to two weeks.
This cranberry orange sauce is incredibly easy to make. You just need a few ingredients, and it comes together with a few simple steps. It’s a delightful addition to any holiday meal, and the fresh combination of tart cranberries and zesty orange is simply irresistible. Plus, it’s so much better than the store-bought version, which lacks the vibrant, fresh orange flavor from fresh zest — and it’s homemade, which makes it extra special.
If you have leftovers, you can store them in the fridge for up to two weeks, making this sauce the perfect make-ahead dish for your holiday celebrations. Whether served warm or chilled, making homemade cranberry sauce will quickly become a holiday tradition in your household.
Ingredients for Fresh Cranberry Orange Sauce
For a small batch of fresh cranberry orange sauce, you’ll need the following ingredients:
- 3 cups of fresh or frozen cranberries (One 12 oz bag)
- ¼ cup water
- ¾ cup sugar (feel free to adjust to your sweetness preference)
- 1 orange (zest and juice)
- 1 cinnamon stick (optional, but it adds a nice touch of warmth)
This recipe makes about 2 cups of sauce, but feel free to double the ingredients if you’re serving a crowd. Very large batches won’t cook evenly and may not thicken, so don’t increase the recipe by more than double.
Fresh zest is essential here, and it won’t taste nearly as good without it.
How to Make Fresh Cranberry Orange Sauce
If you’re using fresh cranberries, rinse them thoroughly and remove any stems or imperfections. For frozen cranberries, there’s no need to thaw them before starting — just add them directly to the saucepan.
In a large saucepan, combine the cranberries and water. Cook over medium-high heat for about 10 minutes, stirring occasionally. The cranberries will begin to soften and pop, which is exactly what you want. This will release all the tart goodness into the sauce.
Once the cranberries have softened, add the sugar, cinnamon stick, orange zest, and orange juice. Stir well to dissolve the sugar, and continue cooking for another 5 minutes. You’ll start to notice the sauce thickening up as it cooks.
To check if your cranberry sauce is ready, you can do the “cold plate test.” Simply place a small plate in the freezer before starting the recipe. When you think the sauce is done, drop a spoonful of it onto the cold plate. Let it sit for a minute, then run your finger through it. If the sauce wrinkles and holds its shape, it’s ready. Alternatively, if you have an instant-read thermometer, the sauce should reach 220°F for a perfect gel-like consistency.
Once the sauce has reached your desired thickness, remove the pan from the heat. Discard the cinnamon stick and skim off any foam that may have formed on top.
Let the cranberry orange sauce cool to room temperature before transferring it to an airtight container. You can serve it immediately or refrigerate it for up to 2 weeks. The sauce will continue to thicken slightly as it cools, so don’t be alarmed if it seems a little runnier when hot.
Tips and Variations
- Sugar Amounts: Feel free to adjust the sweetness of your cranberry orange sauce. You can add more sugar if you prefer a sweeter sauce, or reduce it for a more tart flavor. Don’t reduce the sugar below ⅓ of a cup or it won’t gel. It’s still delicious that way, but more of a compote.
- Spices: If you love spices, consider adding a pinch of ground cloves, nutmeg, or allspice. These spices will enhance the warmth of the cinnamon and bring out the best in the cranberries. You can also add a splash of orange liqueur like Grand Marnier for an extra layer of flavor.
- Texture: If you prefer a smoother sauce, use an immersion blender or regular blender to puree the mixture once it’s cooled. For a chunkier version, skip this step and leave the cranberries whole.
If you’d like to make it well ahead of time or out of season, try canning cranberry orange sauce for a shelf-stable version.
Serving Ideas
This fresh cranberry orange sauce is incredibly versatile and can be paired with a wide range of dishes. It’s a classic companion to turkey and stuffing at Thanksgiving, but it can also be served with chicken, pork, or roasted vegetables. Try it as a topping for pancakes, waffles, or even ice cream for a sweet and tangy twist!
You can enjoy this sauce warm or chilled — whichever you prefer. If you want to serve it warm, simply reheat it on the stove or in the microwave for a few seconds. For a chilled version, store it in the fridge for a couple of hours before serving.
Personally, I like it at (or near) room temperature, so I make it about an hour before the meal and allow it to cool completely. (Or, if I made it ahead of time, I take it out of the refrigerator about an hour before the meal to allow it to come up to room temperature.
Cranberry Orange Sauce
Homemade Cranberry Orange Sauce is a simple, fresh condiment that brings together the tartness of cranberries and the bright sweetness of orange. With just a few ingredients and minimal preparation, this sauce is the perfect addition to any holiday meal.
Ingredients
- 3 cups fresh or frozen cranberries (about 12 oz)
- ¼ cup water
- ¾ cup sugar (adjust to taste)
- 1 orange (juice and zest)
- 1 cinnamon stick (optional, but adds warmth)
Instructions
- In a large saucepan, combine the cranberries and water. Cook over medium-high heat for 8-10 minutes, stirring occasionally. As they heat, the cranberries will pop and soften — that’s when the magic begins!
- Stir in the sugar, orange zest, orange juice, and cinnamon stick (if using). Continue to cook for another 5 minutes, allowing the mixture to bubble and thicken. Stir occasionally to prevent sticking.
- Want your sauce nice and thick? Test it by placing a spoonful on a cold plate (you can pop the plate in the freezer for a few minutes beforehand). If the sauce wrinkles when you run your finger through it, it’s done! Alternatively, check with a thermometer — the sauce should reach 220°F.
- Once the sauce has thickened to your liking, remove the pan from the heat and discard the cinnamon stick. If there’s any foam on top, gently skim it off with a spoon.
- Let the sauce cool to room temperature before transferring to a serving dish. Serve immediately or refrigerate for up to 2 weeks. For warm sauce, gently heat in the microwave or on the stove before serving.
Notes
This cranberry orange sauce pairs wonderfully with turkey, chicken, or pork. It’s also a surprising treat on pancakes, waffles, or even vanilla ice cream!
If you prefer a smoother sauce, blend it with an immersion blender after cooling. Enjoy the burst of holiday flavor!
Holiday Recipe Ideas
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