As soon as cranberries hit the store produce section, I gather up several bags and stash them in my freezer for all my Thanksgiving and Christmas cranberry recipes.
This cranberry orange sauce tops the list of must-makes. It’s super simple to put together with fresh cranberries, fresh orange juice, sugar, and a hint of cinnamon. It tastes sweet, tart, and bright, and goes great alongside Thanksgiving turkey or Christmas ham.
But it’s also fantastic on leftover turkey sandwiches, spooned over baked Brie, or tucked into cranberry orange bars for something on the dessert side. And if you’re putting together a charcuterie board, a small bowl of cranberry orange sauce is a festive addition.
If you’ve always bought cranberry sauce in a can, I really urge you to try making it from scratch. It’s beginner-friendly, takes just a few simple ingredients, and the fresh orange gives it such a nice flavor. Once you see how easy it is to make your own, you might not want to go back to the canned kind!
As for what I do with the rest of my cranberry haul, this cranberry jalapeño cream cheese dip is a sweet and spicy appetizer, and I love this cranberry apple crisp for cozy fall nights. These sugared cranberries look like little ornaments and make an appearance on my Christmas spread.
Why You’ll Love This Homemade Cranberry Orange Sauce
- Easy for beginners: This recipe uses simple ingredients and one saucepan, with no special equipment or complicated steps.
- Thickens naturally: You don’t need cornstarch or any other thickener. Cranberries contain a lot of pectin, so the sauce thickens itself as it cools.
- Make it ahead: This is a biggie during the holiday season when you and your kitchen are doing overtime! You can make the sauce up to three days before Thanksgiving or Christmas, then keep it covered in the refrigerator until you’re ready to serve.
- More than a holiday side: Use leftover sauce to top baked Brie, fill turkey sliders, or make cranberry bars.
Ingredients for Cranberry Orange Sauce
- Fresh or frozen whole cranberries
- Granulated white sugar
- Fresh orange juice
- Orange zest
- Water
- Cinnamon stick
- Salt
Ingredient Notes & Substitutions
Cranberries: Fresh or frozen whole cranberries both work well in this recipe. At the beginning of cranberry season, I usually pick up several bags and stash them in my freezer. If I’m planning ahead, I’ll move a bag to the refrigerator the night before. You can also cook the cranberries straight from frozen, but they may need a little extra time.
Sugar: I use white granulated sugar because I want the cranberry and orange flavors to stand out without adding another flavor to the mix. Light brown sugar is also a good option if you prefer a little more depth.
Fresh orange juice: Freshly squeezed orange juice gives this sauce its citrus flavor. Look for oranges with thinner skins, as they can be especially juicy. I juice two oranges for this recipe, which usually gives me about half a cup.
Orange zest: Don’t skip the zest! It adds extra orange flavor without needing more juice. Zest the orange before cutting and juicing it. It’s much easier that way.
Water: You’ll combine the orange juice with enough water to make one cup of total liquid. This keeps the recipe consistent even if your oranges don’t give you quite enough juice. No need to juice a third orange just to make up the difference.
Cinnamon stick: Really, don’t skip the cinnamon! It adds a subtle warmth that complements the cranberry and orange without overpowering them. If you don’t have a cinnamon stick, you can substitute ¼ teaspoon of ground cinnamon. Start with that small amount because you want just a hint of cinnamon flavor.
A little tip about the orange juice: I use ½ cup of fresh orange juice and enough water to make 1 cup of total liquid. When I juice two oranges, I usually get close to ½ cup, but it can vary. If you’re a little short, don’t bother juicing a third orange just for a tablespoon more juice! Just add enough water to make 1 cup total. If you get a little more than ½ cup, use less water to make up the difference.
How to Make Cranberry Orange Sauce
Detailed recipe and instructions are in recipe card at bottom of post.
- Zest and juice the oranges. Zest one orange, then juice two oranges. Measure the juice in a one-cup measuring cup and add enough water to bring the total liquid to one cup.
- Dissolve the sugar. Add the sugar and orange juice mixture to a saucepan over medium heat. Stir until the sugar dissolves.
- Add the cranberries and seasonings. Stir in the washed cranberries, orange zest, a pinch of salt, and cinnamon stick. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes. You may hear some popping as the cranberries burst open while they cook. That’s completely normal!
- Remove from the heat. After simmering for 15 minutes, remove the saucepan from the heat. Take out the cinnamon stick, or leave it in while the sauce cools if you’d like to infuse a little more cinnamon flavor.
- Break up some of the cranberries. Using the back of a spoon, gently press some of the softened cranberries against the side of the saucepan to break them up. They’ll be so soft that this takes very little effort. Leave some whole for a nice mix of textures.
- Cool and serve. Transfer the sauce to a glass or ceramic serving bowl and let it cool. It will thicken as it cools, so don’t worry if it looks a little loose at first. If you’re making it ahead, cover and refrigerate until you’re ready to serve. Bring it to room temperature before serving.
Ready to serve! This cranberry orange sauce is thick, fruity, and full of cranberry pieces in every spoonful.
Recipe Notes & Tips
- Choose glass or ceramic: Cranberries can stain plastic bowls and containers, so I prefer serving and storing the sauce in glass or ceramic.
- Garnish for the holidays: A few whole cranberries, orange zest, orange peel curls, or a cinnamon stick dress up the serving bowl. I like using a little of what went into the recipe.
Ways to Use Cranberry Orange Sauce
This cranberry orange sauce has plenty of uses beyond the holiday dinner table. Here are a few ways to put a batch to work.
Serve with turkey or ham: Add a bowl to your Thanksgiving or Christmas dinner alongside the main dish.
Top baked Brie: Spoon the sauce over a wheel of Brie, sprinkle with toasted pecans, and bake until soft and gooey. Serve with crackers or sliced bread. This maple pecan baked brie is another easy holiday party appetizer.
Make turkey cranberry sliders: Layer sliced turkey, cranberry sauce, and provolone, Swiss, or Havarti cheese on Hawaiian rolls for an easy lunch or casual meal with leftovers.
Bake cranberry bars: Use the sauce as a filling between a buttery crust and crumbly topping for a sweet treat.
Add it to a charcuterie board: Serve a small bowl alongside cheese, crackers, and nuts for a festive touch.
Cranberry Orange Sauce FAQs
Can I use frozen cranberries?
Yes! Add them straight from the freezer. They may need a little extra time to soften.
Can I use brown sugar instead of white sugar?
Yes. White sugar keeps the cranberry and orange flavors bright, while light brown sugar adds a little depth.
Why is my cranberry sauce still thin?
The sauce thickens as it cools, so don’t worry if it looks loose when you first remove it from the heat. Let it cool before deciding it needs more cooking.
How should I store cranberry orange sauce?
Let the sauce cool, then cover and refrigerate it in a glass or ceramic container. For holiday planning, you can make it up to three days ahead and serve it at room temperature.
More Cranberry Recipes to Try
If you have extra cranberries or just want a few more ideas for your holiday table, here are some recipes to add to your list.
- Cranberry Jalapeño Cream Cheese Dip
- Cranberry Brie Bites
- Cranberry Pecan Cheese Ball
- Apple Pecan Fall Salad With Cranberries
Cranberry Orange Sauce
This easy cranberry orange sauce recipe is made with fresh cranberries, fresh orange juice, sugar, and a hint of cinnamon. It's a simple homemade cranberry sauce for Thanksgiving turkey or Christmas ham that you can make ahead for your holiday meal.
Ingredients
- 1 (12-ounce) bag whole cranberries, fresh or frozen (about 2 cups)
- ¾ cup granulated sugar
- ½ cup fresh orange juice
- ½ cup water
- Zest from 1 orange (about 1 teaspoon)
- 1 cinnamon stick
- 1 pinch salt
Instructions
- Zest one orange, then juice two oranges. Measure the juice and adjust the water as needed to make 1 cup of total liquid. See recipe notes below.
- Add the sugar and orange juice mixture to a saucepan over medium heat. Stir until the sugar dissolves.
- Add the washed cranberries, orange zest, a pinch of salt, and cinnamon stick. Bring to a boil, then reduce the heat and simmer for about 15 minutes. You may hear some popping as the cranberries burst open while cooking.
- Remove the saucepan from the heat. Remove the cinnamon stick, or leave it in while the sauce cools for a little more cinnamon flavor.
- Using the back of a spoon, gently press some of the softened cranberries against the side of the pan to break them up. Leave some whole for texture.
- Transfer the sauce to a glass or ceramic serving bowl and let it cool. The sauce will thicken as it cools. Serve at room temperature.
Notes
- Orange juice and water: The recipe uses ½ cup orange juice and ½ cup water for 1 cup total liquid. When juicing two oranges, you may get a little less or more than ½ cup of juice. If you're short, there's no need to juice a third orange just for a tablespoon more! Simply add enough water to bring the total liquid to 1 cup. If you get a little more juice, use less water.
- Fresh or frozen cranberries: Both work well. Frozen cranberries may need a little extra cooking time.
- Cinnamon: If you don't have a cinnamon stick, substitute ¼ teaspoon ground cinnamon.
- Make ahead: Prepare the sauce up to three days ahead. Cover and refrigerate, then bring to room temperature before serving.
- Storage: Store covered in the refrigerator in a glass or ceramic container to avoid cranberry stains on plastic.
Nutrition Information:
Yield: 16 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 40Total Fat: 0gSodium: 5mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 0g