Cranberry Orange Sauce
Cranberry Orange Sauce has the perfect balance of sweet, tangy, and lightly spiced flavors, with a vibrant citrusy twist. It’s incredibly simple to make and pairs beautifully with roasted turkey, ham, or even creamy desserts like cheesecake. A holiday classic that’s as versatile as it is delicious!
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Cooking Cranberries with Orange Juice and Brown Sugar
Cranberry sauce can be made with countless flavor combinations, but using orange juice, zest, and brown sugar is a timeless classic for a reason. The orange juice brings a bright, citrusy balance to the tart cranberries, while the zest adds a fresh intensity that makes the flavors pop. Brown sugar rounds it all out with a subtle caramel sweetness, creating a sauce that’s as simple to prepare as it is irresistible to serve.
Ingredients Needed
- Cranberries (fresh or frozen)– The foundation of the sauce, cranberries bring their signature tartness and vibrant red hue. As they cook, their natural pectin is released, creating a beautifully thick and glossy texture that requires no additional thickeners.
- Granulated sugar– A clean, neutral sweetness that balances the tartness of the cranberries. Its straightforward flavor ensures the other ingredients shine without competing for attention.
- Brown Sugar– Adds warmth and richness with its molasses undertones. It brings a subtle caramel-like depth that pairs beautifully with both the cranberries and the orange.
- Orange Zest– The zest is packed with concentrated citrus oils, adding a fresh and aromatic layer to the sauce. It enhances the bright orange flavor without introducing extra liquid.
- Cinnamon– The perfect spice to round out the sauce, cinnamon brings a warmth and coziness, enhancing the cranberries and citrus with its earthy sweetness and subtle holiday flair.
- Orange Juice– This adds a bright, tangy sweetness that balances the tartness of the cranberries. Its acidity boosts the other flavors, making the sauce taste more vibrant and balanced.
How To Make
- Combine all ingredients in a medium saucepan.
- Set the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- Cook for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Remove from heat and let the sauce cool to room temperature. It will thicken further as it cools.
- Serve immediately, or store in an airtight container in the refrigerator for up to 7 days.
Variations
- Spices– Add a pinch of ground cloves, nutmeg, or ginger for extra warmth and depth of flavor.
- Fruits– Replace up to half the cranberries (6 ounces) with frozen cherries for a sweeter, rich flavor. Dice 1 medium apple or pear (about 6 ounces) and stir it in to the full 12 ounces of cranberries during cooking for added texture and sweetness.
- Dried Fruits– Add 1/4 to 1/3 cup of dried cranberries, raisins, or chopped apricots to complement the tart cranberries.
- Boozy Twist– Add 2–3 tablespoons of Grand Marnier or bourbon for a grown-up variation.
- Sweeteners– Replace some or all of the sugar with maple syrup, honey, or agave for a different kind of sweetness.
Storage and Freezing
Once cooled to room temperature, homemade cranberry sauce can be stored in an airtight container in the refrigerator for up to 7 days. To freeze, transfer the cooled sauce to a freezer-safe container, leaving a little space for expansion, and freeze for up to 3 months. Thaw in the fridge overnight before serving, and stir to restore its texture.
What To Serve Cranberry Orange Sauce With
Cranberry Orange Sauce is a versatile favorite, perfect for holiday dishes or adding a burst of flavor to a variety of dishes. Here are some ideas for inspiration:
- Roasted Meats– Perfect as a tangy-sweet contrast alongside turkey, chicken, pork chops, or ham.
- Sandwiches or Wraps- Spread it on Soft Sourdough Bread or Homemade Flour Tortillas for a festive twist with leftovers or deli meats.
- Cheese Pairings– Serve with creamy cheeses like Brie or goat cheese, and spread it on crackers for an elegant and easy appetizer.
- Breakfast Topping– Spoon over pancakes, waffles, or scones for a fruity topping.
- Ice Cream, Yogurt or Oatmeal– Add a dollop for a tangy kick that brightens creamy desserts or hearty breakfast bowls.
- Dessert Topping– Add over cheesecake or pound cake as a vibrant finishing touch.
- Charcuterie Boards– Use it as a flavorful condiment to complement meats, cheeses, and crackers, or as a festive topping for baked Brie.
Frequently Asked Questions
How far in advance can this sauce be made?
Homemade cranberry sauce can be made up to a week in advance if stored in an airtight container in the refrigerator. For longer storage, freeze it for up to 3 months and thaw it in the fridge overnight before serving. This makes it a great option for prepping ahead of busy holiday meals!
Can frozen cranberries be used?
Yes, frozen cranberries work perfectly for homemade cranberry sauce. There’s no need to thaw them first—simply use them as you would fresh cranberries. They’ll cook down beautifully, and the flavor remains just as vibrant and delicious.
How do I make the sauce perfectly smooth?
To make cranberry sauce perfectly smooth, cook the cranberries until they burst and soften, then blend the mixture using an immersion or countertop blender. For an ultra-silky texture, strain the sauce through a fine-mesh sieve to remove any skins or pulp. This creates a velvety, polished sauce that’s ideal for any occasion.
What do I do if the sauce is too thick?
If your cranberry sauce is too thick, simply stir in a little liquid, such as water, orange juice, or apple juice, one tablespoon at a time until it reaches your desired consistency. Warm the sauce gently on the stove to help the liquid incorporate smoothly.
More Cranberry Orange Recipes
Cranberry White Chocolate Cookies
Cranberry Orange Sauce
Ingredients
- 12 ounces cranberries *either fresh or frozen
- 1 tablespoon orange zest *from about 2 naval oranges
- 3/4 cup orange juice *from about 2-3 oranges
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Add all the ingredients to a medium sized saucepan.
- Place saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- Let the sauce cook for 10–15 minutes, or until the cranberries burst and the sauce thickens. Stir occasionally to prevent sticking.
- Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools.
- Serve immediately or transfer to an airtight container and refrigerate for up to 7 days.See Notes below for troubleshooting.
