Why You’ll Love Cranberry Orange Sauce Recipe
This cranberry orange sauce proves that a flavorful homemade sauce doesn’t need a long ingredient list. Fresh citrus gives the cranberries a lively flavor, while cinnamon adds subtle warmth.
It’s also incredibly easy to prepare. Everything cooks together in one saucepan, and the cranberries naturally release their juices and thicken as they simmer. Since the sauce tastes wonderful chilled or at room temperature, it’s an excellent make-ahead option for Thanksgiving, Christmas, and other special meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cranberries: Fresh or frozen cranberries both work beautifully. Their natural tartness is the foundation of the sauce.
- Orange: Both the juice and strips of orange zest add fresh citrus flavor and complement the cranberries.
- Sugar: Sweetens the sauce and balances the natural tartness of the cranberries.
- Cinnamon stick: Adds gentle warmth without overpowering the fresh fruit flavors.
Directions
- Place the cranberries in a medium saucepan.
- Add the orange juice, strips of orange zest, sugar, and cinnamon stick.
- Set the saucepan over medium heat and bring the mixture to a gentle simmer.
- Continue simmering for approximately 15 to 20 minutes. Stir occasionally as the cranberries begin to burst and release their juices.
- Cook until most of the cranberries have softened and the liquid has developed into a thick, glossy sauce. Keep in mind that the sauce will continue to thicken as it cools.
- Remove the saucepan from the heat and discard the cinnamon stick.
- Allow the cranberry orange sauce to cool to room temperature before serving, or refrigerate it until thoroughly chilled.
Servings and timing
This recipe makes approximately 8 to 10 servings.
Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Difficulty: Easy
Variations
For a sweeter sauce, add a little extra sugar during cooking. If you prefer cranberry sauce with a sharper, more tart flavor, slightly reduce the sugar instead.
For additional citrus flavor, add a little more finely grated orange zest. You can also replace part of the orange with lemon for a brighter and more acidic finish.
For extra warmth, add a small pinch of ground cloves, nutmeg, or allspice along with the cinnamon stick.
If you enjoy more texture, stir in chopped toasted pecans or walnuts after the sauce has cooled. Diced apple or pear can also be simmered with the cranberries for a chunkier fruit sauce.
For a smoother cranberry sauce, allow the cooked mixture to cool slightly and blend it until it reaches your preferred consistency.
Storage/Reheating
Allow leftover cranberry orange sauce to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to one week.
The sauce can also be frozen. Transfer it to a freezer-safe container, leaving a little room for expansion, and freeze for up to three months. Thaw it overnight in the refrigerator before serving.
Cranberry orange sauce is usually served chilled or at room temperature, so reheating isn’t necessary. If you prefer it warm, place the desired amount in a small saucepan and gently heat it over low heat, stirring occasionally. You can also microwave individual portions in short intervals until warmed through.
If refrigerated sauce becomes thicker than you prefer, stir in a small splash of orange juice or water to loosen the consistency.
FAQs
Can I use frozen cranberries instead of fresh cranberries?
Yes. Frozen cranberries work very well and generally do not need to be thawed before cooking. Simply add them directly to the saucepan and allow a little additional cooking time if necessary.
Can I make cranberry orange sauce ahead of time?
Absolutely. In fact, making it ahead can make holiday meal preparation much easier. Prepare the sauce, cool it completely, and refrigerate it in an airtight container until you’re ready to serve.
Why does cranberry sauce thicken as it cools?
Cranberries naturally contain pectin. As the berries cook and burst, they release pectin into the sauce. The mixture may look somewhat loose while hot but becomes noticeably thicker once it cools.
Can I reduce the amount of sugar?
Yes. You can reduce the sugar if you prefer a more tart cranberry sauce. Keep in mind that cranberries are naturally quite sour, so reducing the sugar significantly will produce a noticeably sharper flavor.
Do I need to thaw frozen cranberries first?
No. Frozen cranberries can usually go straight into the saucepan. They may take slightly longer to reach a simmer, but the finished sauce should be very similar.
Should cranberry orange sauce be served hot or cold?
It can be served chilled, at room temperature, or slightly warm. Room temperature is particularly convenient for holiday meals because you can prepare the sauce in advance without needing to reheat it immediately before serving.
How do I know when the cranberry sauce is finished cooking?
The cranberries should have mostly burst, and the liquid should look syrupy and slightly thickened. Don’t wait for it to become extremely thick in the saucepan because it will firm up considerably as it cools.
Can I make this cranberry sauce without cinnamon?
Yes. Simply leave out the cinnamon stick. You’ll have a brighter cranberry and orange flavor without the warm spice notes.
What can I serve with cranberry orange sauce?
It pairs especially well with roasted turkey, chicken, pork, and ham. It can also be served with stuffing, mashed potatoes, roasted vegetables, or spread onto leftover holiday sandwiches.
Can cranberry orange sauce be frozen?
Yes. Once completely cooled, transfer the sauce to an airtight freezer-safe container and freeze it for up to three months. Thaw it overnight in the refrigerator and stir well before serving.
Conclusion
Cranberry orange sauce is a simple way to add fresh, vibrant flavor to a holiday meal. Tart cranberries, sweet sugar, fragrant orange, and warm cinnamon come together in a sauce that’s colorful, flavorful, and surprisingly easy to prepare.
With only a few ingredients and about 25 minutes from start to finish, it’s also an ideal recipe when you want something homemade without adding complicated preparation to your holiday schedule. Prepare it ahead, refrigerate it until needed, and you’ll have a versatile side dish ready for Thanksgiving, Christmas, or any meal that could use a bright burst of cranberry and citrus flavor.
Cranberry Orange Sauce
A bright, tangy cranberry-orange sauce with warm cinnamon and just the right amount of sweetness. A classic accompaniment for holiday meals and roasted dishes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 (8-ounce) packages cranberries, fresh or frozen
- 1 orange, zest cut into strips and juiced
- 1/2 cup sugar
- 1 cinnamon stick
Instructions
- Combine the cranberries, orange zest, orange juice, sugar, and cinnamon stick in a saucepan over medium heat.
- Cook, stirring occasionally, until the cranberries begin to burst and the sauce thickens, about 15 minutes.
- Remove from the heat and allow the sauce to cool before serving. Remove the cinnamon stick before serving.
Notes
- The sauce will continue to thicken as it cools.
- It can be prepared ahead of time and refrigerated until ready to serve.
- Serve chilled or at room temperature alongside turkey, chicken, or other roasted dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 100 kcal
- Sugar: 20 g
- Sodium: 2 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 0.5 g
- Cholesterol: 0 mg
