Cranberry Orange Sauce
Fresh, tart-sweet cranberry orange sauce made with real cranberries, orange juice, and zest. Bursting with bright flavor and texture — a massive upgrade from canned sauce, perfect for holiday tables and beyond.
Equipment
- Medium saucepan
- Wooden spoon
- Microplane or zester
- Citrus juicer
Ingredients
- 12 oz fresh cranberries, rinsed
- 1 large orange, juiced and zested
- 0.75 cup granulated sugar (adjust to taste)
- 0.25 cup water (optional, for thinner sauce)
Instructions
- Rinse cranberries and discard any damaged ones. Zest and juice the orange.
- In a medium saucepan, combine cranberries, orange juice, zest, sugar, and optional water. Stir well.
- Bring to a gentle boil over medium heat, stirring occasionally to dissolve sugar.
- Reduce to medium-low and simmer 10–15 minutes, until about half the cranberries burst and sauce thickens slightly.
- Taste and adjust sweetness if needed. Remember it thickens as it cools.
- Cool completely. Serve chilled, room temperature, or slightly warmed.
Notes
Variations: Add cinnamon, ginger, and allspice for a spiced holiday version. Stir in diced apple halfway through cooking for extra texture. Replace half the orange juice with port wine for elegance. Add fresh thyme or rosemary at the end for a sophisticated twist. Make ahead: Can be prepared up to one week in advance — the flavors actually improve with time. Keeps in the fridge for 2 weeks.
Nutrition
Calories: 110kcalCarbohydrates: 28gSodium: 1mgFiber: 3gSugar: 23g
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