Cranberry Orange Sauce
by Chungah
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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!
Featured Comment
Cranberry sauce is a Thanksgiving staple, and it has to be one of the easiest dishes to make. For example, it can be made ahead of time and it 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! Use a microplane when zesting, working carefully to avoid the bitter white pith.
Sugar
Brown sugar can be substituted in a pinch.
Cranberries
Fresh cranberries are best but frozen cranberries can also be used, although they 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.
- Prep 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. Use the leftovers for breakfast (topping off pancakes, waffles or french toast), sandwiches and desserts (cheesecakes, coffee cakes, banana bread or streusel bars).
Tools For This Recipe
Cranberry Orange Sauce: Frequently Asked Questions
Some like it hot, some like it cold! But I personally find that cranberry sauce is best served at room temperature or slightly chilled.
Yes! Store the cranberry sauce in an airtight container in the fridge for up to a week.
Freeze cranberry sauce 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.
Absolutely! This is one of my favorite holiday Instant Pot recipes.
Cranberry Orange Sauce
Video
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
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.
Equipment
Notes
Did you make this recipe?
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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 ♡
Since my questions and comments keep disappearing while others are published, I can only conclude you post only positive comments and nothing that raises any question about your recipe. Most disappointing and disillusioning.
Just finished making for tomorrow. It is amazing. Love it, love it, love it… Just the right balance between sweet and tart. I’ll add this to my arsenal of recipes. Thank you!
I made it today, too. Turned out a bit bitter, and I am hoping the blogger will post my question (sent in earlier) with a possible answer. I’m wondering why your comment shows up and not mine. ???
Perhaps your batch of cranberries are a bit tart? You can add additional sugar as needed. Hope that helps!
I made it this morning, carefully according to the recipe. I did not get any pith in with my zest. But the result is a little bitter. Is there anything I can add to improve the flavor? Will it get better overnight?
Booklady, comments may take 24-48 hours to be moderated. There is no “disillusion” here. It’s also Thanksgiving today and I am on holiday with my family and baby corgi, but doing my absolute very best to answer reader questions. 🙂
Hi! Wondering how many people this recipe serves. Hosting my first thanksgiving and want to make sure I have enough for everyone. Thanks!
Shannon, this recipe yields about 3 cups – that should be enough for 6-8 servings, if not more. It just depends on how much your guests will use!
I’m not normally a big cranberry sauce fan when it comes to Thanksgiving foods. However, I made this last year and everyone LOVED it(including myself 🙂 )! I’m looking forward to making it again this year! Happy Thanksgiving!
I add blackcherry jello nutmeg and cinnamon …. everyone waits for this cranberry!
Can you use Splender in lieu of sugar?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
What is the best way to reheat this recipe for a large group? I’ll be making it ahead of time.
You can heat low and slow until just heated through on the stovetop.
Great recipe! Loooove simple and quick. I also add crushed pineapples and slices of Christmas oranges. After berries stopped popping , I take a potatoe masher and mash in the pineapples and oranges. It’s a huge hit.
Oh my sounds divine! Would you please share your EXACT recipe with measurements and instructions please? Thank you so much!!!
I just discovered your web site today while looking for a Mexican Rice Casserole recipe… After reading recipes after recipes, I’m really impressed with what I see. I’m sooo looking forward to trying some over the weekend 🙂
As far as this Cranberry Orange Sauce recipe goes, I love it! I haven’t made it yet but just 2 nights ago, I got creative in the kitchen as I was craving some Homemade Chunky Cranberry Sauce. I ended up making mine with a 12 oz. bag of fresh cranberries, 2 peeled & diced apples, 1 c. of water, 3/4 c. sugar, juice of 1/2 an orange + zest, a generous sprinkle of cinnamon and a small packet of vanilla sugar: it turned out great! (It yielded 2 16 oz. Ziploc containers)
By the way, I did make a “One Pot Mexican Rice Casserole” inspired by your recipe and it turned out great; even my picky 13 year-old son loved it! Next, I’m going to make your Cranberry Sauce Cheesecake Brownies: sounds divine! So, thank you so much for sharing your culinary talents with us: it’s truly inspiring!
Hi Anne! I have never liked anything cranberry before but for recipe intrigued me … would you please send me your EXACT recipe complete with measurements and instructions? I would greatly appreciate that and ẁould love to make this for my family for the upcoming holidays!!! Thank you friend … Blessings to you
How far in advance can this be made? Was thinking of making it tonight to prep for Thursday’s feast, think that would work?
Yes, absolutely!
I add cinnamon , star anise and a pinch of cloves to mine!
My aunt made fresh cranberries one year and I would like to try it this year. Most of the berries in hers stayed intact and burst in your mouth. Will this be similar or will they be more cooked down and mushy?
The beauty of this recipe is that you can choose to cook the berries down completely or leave them intact.
HI! I have made this before and it is my son’s favourite!!! I am cooking for 40 this year and wondering if I made it this weekend could I throw it in a water bath canner and can some and then have it? I could also make extra and send home as a gift. What do you think? Happy Thanksgiving early 🙂
What a great idea! But without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.