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
Did you make this recipe?
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I have made this for the last three years at Thanksgiving. It’s always a big hit. The only variation I add is 1 cup of chopped pecans.
I have made this recipe in the past and it was delicious. This year I am going to try to use Alaskan High Bush Cranberries in place of the store bought brand. The only question I have, is this recipe safe to water bath can for shelf storage?
Great recipe my Gigi has never had homemade cranberry sauce and she loves it the only thing I did as a twist was add cloves and cinnamon.
GREAT recipe! Thank you so much and Happy Thanksgiving!!!
Just made this for tomorrow (Thanksgiving) and it’s just fantastic! Thanks!! K:-)
This is the ultimate cranberry sauce! Love the simplicity but it’s the amazing flavor.
this is the recipe I make for the fall holidays every year & the family love’s it. Thank you for a great recipe!!!!!
Definitely delicious
I don’t have any oranges on hand. Can I use orange extract instead? TY
Perfect!!!!
Deelicious! There’s also a raw version of this – the recipe was always on the cranberry package, but I have no idea if it still is. A great combination of fruits.
Yes, I remember that it was on the cranberry package and was disappointed this year to discover that the packages I have don’t provide this particular recipe. I had to come to the Internet to find it. We love this combination of flavors; for us, it’s perfect and always welcomed at the Thanksgiving table but also pretty much year-round.
Can you use dried cranberries in place of fresh cranberries?
Exact same ingredients we have used in our family for at least four generations now EXCEPT we do not cook. In food processor, chop berries, then add chunked oranges after you have zested and peeled them, add orange zest and add sugar to taste. Make several days in advance to let flavors meld together. Optional: add chopped apples before serving. Great on turkey sandwiches or just by itself. Have never made with sugar substitute (like monk fruit) but I don’t see why it wouldn’t work!
Love, love, love all your recipes!
This is a quick and delicious cranberry sauce.
This year I kept 1/2 of the sauce for the Turkey,and added 5 diced apples to the other half for cranberry applesauce
Can’t wait to make the shrimp and spiral cut zucchini, thanks
All the Christmas guests loved it.
Excellent and so easy! I’ve made it for both Thanksgiving and Christmas. I love leftovers to mix with yogurt and granola. Yummy breakfast!
Oops! Just saw that the bag is 12 ounces. Sorry!
Not everyone lives where you can buy cranberries by the bag. Pounds? Cups? Grams?
I agree with everyone this is excellent I added a little extra orange rind because my oranges were small but they’re very sweet and come for my organic tree. It was delightful!