There is no single dish that announces the start of the holiday season quite like a pot of simmering, homemade Cranberry Orange Sauce. For years, I was a devotee of the canned variety, until one year I decided to try making it from scratch. The moment I heard the cranberries start to pop and smelled the fragrant aroma of orange and cinnamon filling my kitchen, I was converted for life. It’s a culinary transformation that is so simple, yet so profound.
You will absolutely adore this recipe because it is the perfect blend of tart, sweet, and fragrant. The bright, zesty notes from the orange cut through the natural tartness of the cranberries, while the optional cinnamon stick adds a beautiful, warm spice that ties it all together. This sauce isn’t just a side dish; it’s a vibrant, jewel-toned condiment that elevates everything else on the holiday plate.
The Ingredients for Your Holiday Sauce
- 1 (12-ounce; 340 g) bag fresh or frozen cranberries
- 1 cup sugar (7 ounces; 198 g)
- 1/2 cup (118 g) water
- 2 strips zest and 2 tablespoons (30 ml) juice from 1 orange (optional)
- 1 cinnamon stick (optional)
- Pinch kosher salt
How to Make This Simple Cranberry Orange Sauce
Step 1: Combine the Ingredients
First, in a medium saucepan, combine the cranberries, sugar, water, and the optional orange zest, orange juice, and cinnamon stick. Give everything a gentle stir to start dissolving the sugar.
Step 2: Simmer and Pop
Place the saucepan over medium heat and bring the mixture to a simmer. Continue to cook, stirring occasionally, for about 10-15 minutes. You will start to hear the cranberries making a delightful popping sound as they burst and release their juices.
Step 3: Thicken the Sauce
Once most of the cranberries have popped, the sauce will begin to thicken. Use the back of your spoon to gently mash some of the remaining whole cranberries against the side of the pot to help thicken the sauce to your desired consistency.
Step 4: Cool and Serve
Remove the saucepan from the heat and stir in the pinch of kosher salt. If you used a cinnamon stick, be sure to remove it now. Let the sauce cool completely in the pan; it will continue to thicken significantly as it cools. Serve it at room temperature or chilled.
My Best Tips for This Cranberry Orange Sauce
My Secret for the Perfect Texture
I love a cranberry sauce that has a mix of textures partly smooth and saucy, partly whole berries. The trick to achieving this is to hold back about a half-cup of the cranberries from the initial simmer. Once the sauce has thickened, stir in the reserved fresh cranberries during the last minute of cooking. This gives you a wonderful contrast of soft, cooked-down berries and bright, firm pops of whole fruit.
Don’t Underestimate the Salt
It might seem like a strange ingredient in a sweet and tart sauce, but that tiny pinch of salt is a flavor powerhouse. It doesn’t make the sauce taste salty; instead, it balances the sweetness of the sugar and enhances the fruity flavors of the cranberry and orange, making the entire sauce taste more vibrant and complex.
Use a Vegetable Peeler for Zest
If you don’t have a microplane, the easiest way to get nice, big strips of orange zest without any of the bitter white pith is to use a vegetable peeler. Simply peel off a couple of wide strips from your orange before you juice it. These large strips infuse the sauce with a wonderful orange aroma and are easy to remove before serving.
Delicious Variations to Try
This Cranberry Orange Sauce is a fantastic base for all sorts of creative additions. For a warmer, spicier version, you can add other whole spices like star anise or a few whole cloves to the pot along with the cinnamon stick (just be sure to remove them before serving). For a richer flavor, try substituting half of the white sugar with brown sugar. A splash of Grand Marnier or bourbon stirred in at the end of cooking also adds a wonderful depth and complexity for an adults-only version.
FAQs
Can I make this sauce ahead of time?
Yes, absolutely! This is the perfect make-ahead dish for the holidays. The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. In fact, the flavor often gets even better after a day or two.
Can I use less sugar?
Of course. The amount of sugar can be adjusted to your personal preference. You can start with a smaller amount, like ¾ of a cup, and then taste the sauce after it has simmered and add more if needed. Keep in mind that cranberries are naturally very tart, so you will need a good amount of sugar to balance them out.
How do I store leftovers?
Leftover cranberry sauce will keep in an airtight container in the refrigerator for about 10-14 days. It also freezes beautifully. Simply place it in a freezer-safe container or bag, and it will last for up to three months. It’s wonderful to have on hand to serve with roasted chicken or even as a topping for yogurt or oatmeal.
Homemade Cranberry Orange Sauce
- Total Time: 20
- Yield: 2.5 cups 1x
Description
Elevate your holiday table with this homemade Cranberry Orange Sauce. A perfect blend of tart cranberries, sweet sugar, and bright, zesty orange, this vibrant, jewel-toned condiment is incredibly simple to make. With a warm hint of cinnamon, it’s a fragrant and delicious accompaniment that will convert you from the canned variety for life.
Ingredients
1 (12-ounce; 340 g) bag fresh or frozen cranberries
1 cup sugar (7 ounces; 198 g)
1/2 cup (118 g) water
2 strips zest and 2 tablespoons (30 ml) juice from 1 orange (optional)
1 cinnamon stick (optional)
Pinch kosher salt
Instructions
Combine the Ingredients:
In a medium saucepan, combine the cranberries, sugar, water, and optional orange zest, orange juice, and cinnamon stick. Stir gently to begin dissolving the sugar.
Simmer and Pop:
Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until you hear the cranberries start to pop and burst.
Thicken the Sauce:
Once most of the cranberries have popped, the sauce will begin to thicken. Use the back of a spoon to gently mash some of the cranberries to help thicken the sauce to your desired consistency.
Cool and Serve:
Remove the pan from the heat and stir in a pinch of salt. If you used a cinnamon stick, remove it. Let the sauce cool completely, as it will thicken significantly as it cools. Serve at room temperature or chilled.
Notes
Make-Ahead Friendly:
This sauce is a perfect make-ahead dish. It can be prepared up to a week in advance and stored in an airtight container in the refrigerator. The flavor often improves after a day or two.
Perfect Texture Tip:
For a sauce with varied texture, hold back about a half-cup of fresh cranberries. Stir them in during the last minute of cooking for a delightful contrast of soft and firm berries.
Storage:
Leftover cranberry sauce can be stored in an airtight container in the refrigerator for up to 14 days or frozen for up to three months, making it a wonderful condiment to have on hand.
- Prep Time: 5
- Cook Time: 15
- Category: Side Dish, Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 72
- Sugar: 15g
- Sodium: 2mg
- Fat: 0.1g
- Saturated Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 0.3g
- Cholesterol: 0mg
Keywords: cranberry orange sauce, homemade cranberry sauce, holiday recipe, Thanksgiving side dish, easy cranberry sauce, from-scratch recipe
