Cranberry Orange Sauce
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Skip the canned cranberry sauce this Thanksgiving and make it right at home – it is embarrassingly easy to make with just 3 ingredients!
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Cranberry sauce is a Thanksgiving staple, and it has to be one of the easiest dishes to make. It can be made ahead of time, and does not require any oven real estate, which let’s be honest, is a win in and of itself.
Ingredients
Orange
Use freshly squeezed whenever possible. And another bonus of using fresh oranges? All the fresh orange zest! We recommend using a microplane when zesting, working carefully to avoid the bitter white pith.
Sugar
Brown sugar can be substituted.
Cranberries
Fresh cranberries is ideal here but frozen cranberries can also be used. Frozen cranberries will take longer to cook through and simmer.
Optional
Cinnamon stick, ginger, lemon zest (in place of orange zest) or vanilla extract can also be added to your liking.
Serve with your lovely Thanksgiving turkey as needed, and save the leftovers for toast, yogurt, overnight oats, and french toast – we can use it for all of the things.
TIPS AND TRICKS FOR SUCCESS
- Use fresh or frozen cranberries. Fresh or frozen (unthawed) cranberries can be used here. When using fresh, use plump cranberries that are bright red in color and firm to the touch. Avoid using dried cranberries.
- Make ahead of time. Cranberry sauce is one of those holiday side dishes you can make ahead of time and store in the fridge up to 1 week in advance.
- Serve hot or cold. This really depends on personal preference, but cranberry sauce can be served hot, cold or at room temperature.
- Save the leftovers. Leftover cranberry sauce can be frozen up to 3 months. You can also use the leftovers for breakfast (topping off pancakes, waffles or french toast), sandwiches and desserts (cheesecakes, coffee cakes, banana bread or streusel bars).
Cranberry Orange Sauce: Frequently Asked Questions
Some like it hot, some like it cold, but we personally find that cranberry sauce is best served at room temperature or slightly chilled.
Yes! Cranberry sauce can be stored in an airtight container in the fridge for up to a week.
Cranberry sauce can be frozen up to 3 months. Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
This is one of our favorite holiday Instant Pot recipes!
Cranberry Orange Sauce
Ingredients
- ¾ cup water
- ¼ cup freshly squeezed orange juice
- 2 tablespoons orange zest
- ½ cup sugar, or more, to taste
- 1 (12-ounce) bag fresh cranberries
Equipment
Instructions
- In a medium saucepan, combine water, orange juice, orange zest and sugar 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.
Video
Notes
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Absolutely delicious and soooo easy to make!
Very similar to the recipe I’ve been making for years. Sometimes I don’t have orange juice on hand, or I just want to increase the flavor profile, I will add 1/4 tsp or more of orange extract.
Thanksgiving is my favorite holiday. I have been making this cranberry recipe for a couple of years now. I was not a big fan of the canned cranberry but this recipe is amazing. I will be tweaking it a bit this year and add a bit of cinnamon and maybe some cloves. Thanks so much for sharing.
I made fresh cranberry sauce last year for the first time. The basic : berries, sugar, water. Blew me away ! Can’t wait to try the orange addition. Also loving the tweaks from other cooks, as always. (cinnamon stick and added to Greek Yogurt are intriguing).
TO ALL: There are some basic rules of cooking…
1) Everyone’s taste is different. If it isn’t to your liking, it might not be the recipe. (See #2).
2) No recipe is “engraved in stone”. Do not be afraid to change the recipe. All recipes were created with “Tweaks” until the creator was happy with the taste. You are now the creator. Just be advised that there may be some bad tweaks along the way. But don’t give up ! (reminds me of my 3 pan Lasgna Saturday. Didn’t like the first one, so tweaked it, and then again. My neighbors loved that day.)
3) If there is a discrepancy in the recipe, then use common sense, or check another internet recipe to see what the ingredients look like there. (see #2).
Just my thoughts…my mother always said “if you don’t have something nice to say, don’t say anything”.
Thank you Chungah for the great recipes.
This is very good! Actually had a request for it for our Easter dinner. Just wish you would have used a different adjective in the description.
Not sure which adjective you’re referring to, Linda, but we’re glad you still enjoyed this recipe! Happy Easter!
Damn, easy answer to that question!
Hi…can you tell me if this is the same exact recipe for cranberry sauce that you use for your slow cooker cocktail meatballs.? Love your recipes.
Perfect on a spoon, better with your Thanksgiving turkey! It’s Delicious! Easy! Make ahead! Sweet, tangy and tart!
I make this every thanksgiving time. Really love it and it can be made ahead of time so flavors can blend. Yummy on biscuits.
Can you freeze this?
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Have just taken this off the burner – delicious. Will probably reduce the liquid quite a bit next time since we prefer it a little chunkier, but otherwise it’s fab. Love that it’s mainly tart with just a little hint of sweet. Oh, I added a full TBSP of grated ginger for a bit of zing.
This sauce can be canned in a boiling-water bath canner, like jam. It only made a couple of jars, though, so you might want to double it to make it worthwhile running your canner. The orange zest and fresh-squeezed juice are the key: that’s where the pectin is that will make it gel. To test the gel, put a plate or ramekin in the freezer ahead of time, and drop a teaspoonful of sauce onto it when you think it’s done. If it gels, you’re good; if it doesn’t, keep cooking for a few more minutes.
If you really want to set it off, add 1/2 teaspoon of pure vanilla extract.
never heard that tip before. i think I will try it
Doubled the recipe (why isn’t the water on the ingredients list?) And it didn’t want to thicken
I grew up eating a cranberry gel thing that I never thought was any good. I have made this for our family and my son, who would never eat cranberries, goes back for thirds. I add a little nutmeg, cinnamon, cloves and walnuts. It is so good.
I’ve been making cranberry sauce like this for years… wouldn’t have it any other way! I also add a few whole cloves for that extra ‘zing’!
I add Port too – but I am English!
I love cranberry sauce but for the most part, the rest of my family doesn’t care for it. This looks incredible though! I may have to make it for my work potluck.
This sounds delish! How Can I fix this dish where I can enjoy it ?
I just love this cranberry sauce and add them to my margaritas. They were a huge hit this holiday so I added it to my blog. Come by and check it out. http://questfordelish.blogspot.com/2016/12/cranberry-margarita.html
Simple, easy, delicious and elegant! Great recipe, thank you for sharing. I love it! For sure a new addition to our table ♡