I’ve learned that the best Thanksgiving dishes often have a story, and this Cranberry Orange Sauce is no exception. For years, our holiday table featured the familiar cylindrical shape of canned sauce; it was tradition, after all. That all changed the year I forgot to buy it at the store. In a panic, I grabbed a bag of fresh cranberries and an orange, and with 20 minutes and one saucepan, I created something that forever changed our holiday spread. The vibrant, fresh flavor and the pride of making it from scratch was such a revelation that it instantly became our new, non negotiable tradition.
This sauce is the perfect balance of tangy, sweet, and bright. The cranberries provide a delightful, piquant tartness that is beautifully mellowed by the sugar. The orange doesn’t just add sweetness; its zest and juice infuse the sauce with a sunny, aromatic citrus depth that canned versions can only dream of. As it simmers, the berries pop and break down, creating a luxuriously thick, jammy texture with lovely bursts of whole berry goodness. It’s a condiment that truly tastes like the holidays in a spoon.
Why You’ll Love This Recipe
- From Scratch in 20 Minutes: Forget the can opener. This gourmet tasting sauce comes together with just 15 minutes of hands off simmering.
- Endlessly Customizable: This is your perfect base recipe. Add a cinnamon stick, a splash of vanilla, or some chopped nuts to make it uniquely yours.
- The Ultimate Make Ahead Side: Free up precious oven and stove space on the big day by making this up to a week in advance.
- Beyond the Turkey: The leftovers are magical swirled into yogurt, spread on toast, or as a glaze for meats.
Essential Tools You’ll Need
- A medium saucepan (about 2-3 quarts is perfect)
- A Microplane zester or fine grater (for getting the fragrant orange zest without the bitter white pith)
- A wooden spoon or silicone spatula for stirring
- Airtight containers or mason jars for storage
Cranberry Orange Sauce Recipe
Yield: About 2 ½ cups | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes, plus cooling
Ingredients
- ¾ cup water
- ¼ cup freshly squeezed orange juice
- 2 tablespoons freshly grated orange zest (from about 2 large oranges)
- ½ cup granulated sugar, or more to taste
- 1 (12 ounce) bag fresh cranberries, rinsed and picked over
Instructions
1Combine Base Ingredients: In your medium saucepan, combine the water, freshly squeezed orange juice, orange zest, and sugar. Place it over medium heat.
2Dissolve the Sugar: Cook, stirring occasionally, for 3-4 minutes, just until the sugar has completely dissolved and the mixture is warm. You should not see any sugar granules at the bottom of the pan.
3Add the Cranberries: Stir in the entire bag of fresh cranberries. Increase the heat to bring the mixture to a lively boil.
4Simmer to Perfection: Once boiling, immediately reduce the heat to low or medium low to maintain a gentle simmer. Let it cook, stirring occasionally, for about 12-15 minutes. You’ll hear the berries pop and the sauce will gradually thicken to a jam like consistency.
5Cool and Serve: Remove the saucepan from the heat. For the best texture and flavor, allow the sauce to cool completely in the pan or in a serving dish. It will continue to thicken as it cools. Serve at room temperature or chilled.
Notes
- Sweetness: Start with ½ cup of sugar. Once the sauce has finished simmering and has cooled slightly, taste it. You can stir in an extra tablespoon or two of sugar if you prefer a sweeter sauce.
- Fresh vs. Frozen Cranberries: You can use a 12 ounce bag of frozen cranberries straight from the freezer; no need to thaw! Just add a couple of extra minutes to the simmering time.
- Make Ahead: This sauce is ideal for making ahead. Prepare it, let it cool completely, and store it in an airtight container in the refrigerator for up to 7 days.
My Top Tips for Success
- Zest First, Juice Second: Always zest your oranges before you cut and juice them. It’s infinitely easier!
- Don’t Rush the Simmer: The 15 minute simmer is key for two reasons: it allows the berries to fully break down and release their natural pectin, and it gives the orange flavor time to deeply infuse the entire sauce.
- The Thickness Test: Sauce thickness is a personal preference. For a thicker, more jam like texture, simmer for the full 15 minutes or a few minutes longer. For a saucier consistency with more whole berries, simmer for closer to 10-12 minutes. Remember, it will thicken significantly as it cools.
- Embrace the Make Ahead: Cranberry sauce tastes even better the next day after the flavors have had time to marry. Making it ahead reduces your Thanksgiving Day stress.
Storing, Freezing & Reheating
- Refrigerator: Store cooled sauce in an airtight container for up to 1 week.
- Freezer: This sauce freezes beautifully for up to 3 months. Let it cool completely, then portion it into freezer safe bags or containers. Lay the bags flat to freeze for easy stacking. Thaw overnight in the refrigerator.
- Reheating: Gently warm thawed or chilled sauce in a small saucepan over low heat, adding a splash of water or orange juice if it seems too thick.
Ingredient Substitutions & Variations
- Sugar: You can use light brown sugar for a deeper, more caramel like flavor.
- Vegan/Dietary: This recipe is naturally vegan, glutenfree, and dairy free.
- Flavor Boosters: Add a cinnamon stick, a few whole cloves, or a 1 inch piece of peeled fresh ginger to the saucepan with the cranberries. Remove before serving. A ½ teaspoon of vanilla extract or a splash of orange liqueur (like Grand Marnier) stirred in after cooking is also divine.
- Texture Add Ins: Stir in ½ cup of chopped toasted pecans or walnuts after the sauce has cooled for a delightful crunch.
What to Serve with Cranberry Orange Sauce
Of course, it’s the perfect companion to your roast turkey or baked ham. But don’t stop there!
- Breakfast & Brunch: Spoon it over pancakes, waffles, French toast, or stir it into your morning oatmeal or yogurt.
- Cheese Boards: Pair it with creamy goat cheese or sharp cheddar on crackers for an impressive appetizer.
- Sandwiches: Use it as a gourmet spread on leftover turkey sandwiches or a grilled chicken panini.
- Desserts: Swirl it into cheesecake batter, use it as a topping for vanilla ice cream, or fold it into muffin or quick bread batter.
Frequently Asked Questions
Can I make this sauce in a slow cooker or Instant Pot?
Absolutely! For the Instant Pot, combine all ingredients, secure the lid, and cook on high pressure for just 1 minute. Let the pressure release naturally for 10 minutes, then quick release. For a slow cooker, combine everything and cook on LOW for 3-4 hours, until thickened.
My sauce is too thin/tart. What can I do?
If it’s too thin after cooling, simply simmer it for a few more minutes to reduce and thicken. If it’s too tart for your taste, stir in an extra tablespoon of sugar at a time until it reaches your desired sweetness.
How can I make it smoother/less chunky?
If you prefer a completely smooth sauce, let it cool slightly and then blend it with an immersion blender or in a regular blender until smooth.
Can I use dried cranberries?
I don’t recommend it for this particular recipe. Dried cranberries won’t break down and create the same saucy consistency, and they are often much sweeter and chewier.
Cranberry Orange Sauce
Ingredients
- ¾ cup water
- ¼ cup freshly squeezed orange juice
- 2 tablespoons orange zest
- ½ cup granulated 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 completely dissolved (3-4 minutes).
- Stir in the fresh cranberries and bring the mixture to a boil.
- Once boiling, reduce the heat to maintain a gentle simmer. Let cook, stirring occasionally, until the cranberries have popped and the sauce has thickened to a jam like consistency, about 12-15 minutes.
- Remove from heat and let the sauce cool completely. It will continue to thicken as it cools. Serve at room temperature or chilled.
Notes
- Fresh vs. Frozen: A 12 oz bag of frozen cranberries can be used without thawing; simmer for an extra 2-3 minutes.
- Sweetness: Taste after cooling and add an extra tablespoon of sugar if desired.
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
