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!

Course Side Dish

Cuisine American

Keyword Cranberry Orange Sauce, Homemade Cranberry Sauce

Prep Time 5

Cook Time 15

Servings servings

Calories 105kcal

Author Heather

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

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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.

Notes

Note #1- If the sauce becomes too thick, stir in one tablespoon of additional orange juice at a time until you reach your desired consistency.

Note #2- For a perfectly smooth cranberry sauce, cook the cranberries until they burst and soften, then blend with an immersion or countertop blender. For an ultra-silky texture, press the blended sauce through a fine-mesh sieve to remove any skins or pulp. This velvety sauce adds a refined touch to dishes. Use it as a glossy glaze for roasted meats, a tangy-sweet drizzle over desserts like cheesecake or panna cotta, or a fruity twist in festive cocktails.

Note #3- If the sauce is too tart once made, stir in a bit of honey to balance the flavor. If you find the sauce is too sweet, add a squeeze of fresh lemon juice or a pinch of salt to bring back some tartness.

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