The Best Orange Cranberry Sauce Recipe

If you haven’t made cranberry orange sauce at home you are in for a treat!

Thanksgiving is just around the corner, and if you’re anything like me, you’re already in planning mode. One thing I love making from scratch for the holiday table is cranberry sauce. It’s one of those recipes that’s so simple, that you’ll wonder why you ever bought it in a can! In just about 10-15 minutes, with some tart cranberries and a bit of orange zest, you can whip up a bright, tangy sauce that pairs perfectly with Thanksgiving turkey and more. And I bet you’ll love knowing exactly what’s in it—plus, it’s a breeze to make ahead. Keep reading to see this homemade orange cranberry sauce has become our absolute favorite recipe!

This post contains affiliate links, which means I make a small commission at no extra cost to you. You can read my full disclosure.

Why You Will Love This Recipe

• it’s one of the easiest recipes to make, taking no more than 15 minutes
• requires minimal prep
• you can control the amount of sweetness and tart flavors
• this recipe is very flexible in that you can easily add other ingredients
• it’s so much more flavorful than the canned version
• this recipe is perfect for making a double-batch

The Ingredients

For this simple orange cranberry sauce, you’ll need just a few ingredients:

• Cranberries: I like to buy fresh cranberries but frozen ones are great, too
• Sugar: regular cane sugar is all you need
• Orange: I like to add the juice and zest of one organic orange to add some brightness and depth of flavor
• Water: not really an ingredient but I thought I would mention it

That’s it! Simple, classic, and delicious.

Useful Tools and Equipment

Here are some helpful items to make this perfect cranberry sauce even easier:

• Small pot or saucepan: For simmering the cranberries
• Zester or vegetable peeler: For getting those delicate strips of zest of the orange peel
• Wooden spoon: For stirring as the sauce thickens
• Potato masher: You can use this simple tool if you want all your cranberries mashed
• Mason jar or container: Perfect for storing and serving

Substitutions and Variations

• Adjusting sweetness: If you like your cranberry sauce on the sweeter side, just add a bit more sugar to taste. You can also use honey, maple syrup, or brown sugar if you like a more complex taste.
• Adding spices: A touch of cinnamon or a sprinkle of nutmeg can add warmth and depth to your sauce. A pinch of salt can make the sweetness shine more.
• Other citrus options: Lemon or lime zest could work well if you want to change things up! Also, you can add some cinnamon powder or cook the cranberries with a cinnamon stick

How to Serve

Fresh cranberry sauce is a classic holiday meal side, perfect alongside Thanksgiving turkey, ham, or pork tenderloin. While you could warm it up, we love serving it at room temperature. 

Any leftover sauce is great on a turkey sandwich.

It’s also lovely as a topping for oatmeal, yogurt, or mixed into a cheese plate.

Make Ahead of Time?

Yes! You can easily make this classic cranberry sauce ahead of the holiday season. If you get a good seal on your canning jars, you can keep it in a dark and cool place. Otherwise, just store it in a sealed container in the fridge. This saves you some time on the big day and lets the flavors meld nicely.

How Long Does It Last?

Homemade cranberry sauce, thanks to its sugar content and natural acidity, keeps well in the fridge for at least a week or two if you keep it in a 

Other Thanksgiving Recipes You Might Like

• Braised Red Cabbage with Apples: Another vibrant side with a touch of sweetness and tang
• Homemade Stuffing: A classic holiday side that’s full of flavor
• Roast goose: This might be your next favorite bird for your Thanksgiving meal

Shop This Post:

• Mason jars: Ideal for storing and serving homemade sauces
• Zester: To get that fine orange zest without the bitterness
• Small saucepan: A kitchen essential for all your sauce-making needs

How to Make This Dish

1. Prepare the Ingredients:

Add the cranberries, sugar, water, and orange zest to a medium saucepan. If you’re using a whole orange, you can cut a strip of peel and slice it finely.

2. Cook the Cranberries:

Over medium heat, bring the mixture to a gentle boil. Turn the heat to a low boil, stirring occasionally to prevent sticking or boiling over.

3. Watch for the Pop:

As the cranberries start to cook, they’ll pop open and release their juices. In just a few minutes, the sauce will thicken.

4. Adjust Sweetness (Optional):

Taste your sauce for sweetness. If it’s too tart, add a touch more sugar. The sauce will continue to thicken as it cools.

5. Store in Containers:

Carefully transfer the hot cranberry sauce into a pint-size mason jar or other airtight container. Let the sauce cool before storing it. You can also keep it in the refrigerator.

How to Store the Cranberry-Orange Sauce

Store the cranberry sauce in an airtight container in the fridge, where it will stay fresh for at least a week. The tangy, bright flavors get even better with time, so feel free to make it a few days ahead.

And that’s all it takes to make a delicious, homemade cranberry sauce that’s sure to shine on your Thanksgiving table.

Print Recipe

5 from 2 votes

Orange Cranberry Sauce

This delicious cranberry sauce with orange zest takes 10 minutes to make and is so worth it!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Side Dish

Cuisine: American

Servings: 8 servings

Calories: 65kcal

Author: Anja | Our Gabled Home

Cost: $5

Ingredients

• 3 cups cranberries (or 12 oz)
• ½ cup sugar
• 1 whole organic orange
• ½ cup water

US Customary – Metric

Shop Ingredients on Jupiter

Instructions

• Juice the orange and cut the orange peel into very thin strips or use a zester.
• Add all the ingredients to a small pot and bring to a gentle boil over medium heat.
• Continue to simmer over low heat, stirring occasionally, making sure it doesn't boil over.
• After 5-10 mins when all the cranberries have popped and the sauce has thickened, carefully pour into a mason jar or other container.
• Let cool to room temperature. Store in refrigerator.

Nutrition

Calories: 65kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Fiber: 1g | Sugar: 14g | Calcium: 4mg | Iron: 0.1mg

Tried this recipe?Mention @ourgabledhome or tag #ourgabledhome!