Cranberry Orange Sauce

Skip the canned cranberry sauce this Thanksgiving and make it right at home – it’s embarrassingly easy to make with just 3 ingredients! You can even make it ahead of time!

Cranberry Orange Sauce - Skip the canned cranberry sauce and make it right at home. It's embarrassingly easy with just 3 ingredients!

Can you believe that Thanksgiving is in less than 2 weeks?! It’ll be a Thanksgiving festival here at Damn Delicious until then so stay tuned for many Thanksgiving dishes until now and the big day. And to kick off this Thanksgiving feast, let’s start with this incredibly easy cranberry sauce.

Cranberry Orange Sauce - Skip the canned cranberry sauce and make it right at home. It's embarrassingly easy with just 3 ingredients!

Cranberry Orange Sauce - Skip the canned cranberry sauce and make it right at home. It's embarrassingly easy with just 3 ingredients!

Cranberry Orange Sauce - Skip the canned cranberry sauce and make it right at home. It's embarrassingly easy with just 3 ingredients!

Now I’m not sure how you host Thanksgiving or what you’re responsible for cooking but cranberry sauce has got to be one of the easiest dishes to make. And if you’re like me, any dish that takes minimal effort for the big day is a huge relief since you’ll probably be crazed with a million other things that day.

Cranberry Orange Sauce - Skip the canned cranberry sauce and make it right at home. It's embarrassingly easy with just 3 ingredients!

So how does this come together? Easy. Just 3 ingredients, if you don’t count the water, and all you have to do is let it simmer and thicken. Done and done. Seriously, didn’t I tell you it was embarrassingly easy? It’s also wonderfully sweet and tart, beautifully complementing the orange kick.

Cranberry Orange Sauce - Skip the canned cranberry sauce and make it right at home. It's embarrassingly easy with just 3 ingredients!

Not only is it effortless to make but you can also whip this up ahead of time since it’ll keep for at least a week in the fridge! Although it never lasts that long in ours – we slather it on everything, and they’re also so perfect for Thanksgiving leftover sandwiches!

Cranberry Orange Sauce - Skip the canned cranberry sauce and make it right at home. It's embarrassingly easy with just 3 ingredients!

Cranberry Orange Sauce

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 3 cups

Cranberry Orange Sauce

Skip the canned cranberry sauce this Thanksgiving and make it right at home - it's embarrassingly easy to make with just 3 ingredients! You can even make it ahead of time!

Ingredients

  • 1/4 cup freshly squeezed orange juice
  • Zest of 1 orange
  • 1/2 cup sugar, or more, to taste
  • 1 (12-ounce) bag fresh cranberries

Instructions

  • In a medium saucepan, combine orange juice, orange zest, sugar and 3/4 cup water over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
  • Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 15 minutes.
  • Let cool completely before serving.

Notes

Adapted from Annie's Eats

http://damndelicious.net/2013/11/15/cranberry-orange-sauce/


Comments

  1. says

    This is my first year hosting thanksgiving and my mom asked if there would be cranberry sauce. I was like, ughh no icky cranberry globous goo. But now I’m kind of excited to make it! Thanks!

    • Chung-Ah says

      I’m so glad! Good luck on your first year of hosting! If you need any tips, let me know. My first Thanksgiving feast involved 17 people and it was a bit of a nightmare!

  2. Birgit says

    This is going to be my sauce for this Thanksgiving and might add a touch of Grand Marnier for an extra kick. Thank you!

  3. Syndi says

    “Just 3 ingredients, if you don’t count the water, and all you have to do is let it simmer and thicken.”
    Actually, there are four ingredients listed. Water isn’t one of them.

    • Chung-Ah says

      Actually, Syndi, there are still 3 ingredients:
      1. orange
      2. sugar
      3. cranberries

      Orange zest and orange juice come from 1 ingredient.

    • Chung-Ah says

      Sylie, the water is used in the very first step. As stated in the instructions, “In a medium saucepan, combine orange juice, orange zest, sugar and 3/4 cup water over medium heat.”

  4. says

    I live in Mandarin orange country and it is harvest time. I just brought home 10 lbs of mandarins from my neighbor’s orchard so I am going to prepare this recipe with the mandarins instead of regular oranges. Mandarins are smaller so I will use the zest of two of them instead of one orange, and they are sweeter so I may not need as much sugar. I will give it a try and I bet it will be yummy! Thanks, by the way I found you by googleing cranberry orange sauce and you came up top of the list. I am bookmarking your site, its great!

  5. Jody Blanchard says

    I just finished cooking this. It smells wonderful. I did add a dash or two of salt and a bit of cinnamon. I think salt always makes sweet sweeter. The cinnamon just seemed right. Thanks for a great recipe!

  6. Shalis says

    Okay this is what I’m making but I bought a 3lb bag of cranberrys. I’m not great in the kitchen or conversions. How much should I use?

    • Chung-Ah says

      The recipe calls for 1 pound of cranberries so you can triple the recipe if you want to use the entire 3lb batch of cranberries.

  7. Momo says

    Actually it says 12oz and a pound is 16oz so if you have 3lb that is 48oz and you will need to multiply all of the ingredients by 4, 3 cups of water 2 cups of sugar or more to taste, 1 cup orange juice (I use fresh tangerines here and substitute 2 per orange so 8 of those for zest), zest of 4 oranges, and a 50ml shooter of Grand Marnier at the end. Happy Thanksgiving!!

  8. Gabbie Andrade says

    I just got done making this and it came out great and tastes delicious! I added 1 cinnamon stick to this recipe and it really brought the flavor out more and came out perfect (smells amazing too!) Definitely will be making this every year!

  9. says

    I made this sauce with brown sugar, erring on the low side of the sugar, and added a little bit of Stevia at the end because I had gone a little too low on the suger. The final product tasted great, and the touch of Stevia didn’t detract from the overall flavor. I served it on top of “mashed” butternut squash, topped with roasted hazelnuts. It was delightful. Thanks for the great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *