My cranberry orange sauce is the perfect balance of sweet and tart with bright citrus flavor that will convert even the most die-hard “canned stuff” loyalist! I serve it hot with my holiday meal and cold on leftover turkey sandwiches.
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My Family Cranberry Sauce Recipe With Orange
The first time I made cranberry orange sauce, I’d planned to grab the canned kind my mom loves. But when my husband Ben generously offered to do the Thanksgiving grocery shopping, I forgot to include it on the list.
I didn’t realize until Thanksgiving morning, when all the grocery stores were already closed. I considered skipping it, but could practically feel my mom side-eyeing the empty spot where the cranberry sauce usually sits.
I rummaged through the fridge, found a bag of cranberries I’d bought and forgotten about, and decided to improvise. I had some oranges on the counter, and before I knew it, I was coming up with a whole new recipe.
My mom loves the overly sweetened, jellied version of the sauce, so I was a little nervous. But as soon as she tried a bite with her turkey, her whole face brightened, and I knew she was a convert!
This has been our tradition ever since! I’ve tried adding other flavors like cloves or vanilla, but I always come back to the simple combo of tart cranberries and fresh orange zest. It’s the perfect balance of sweet and tangy.
For more cranberry recipes, be sure to check out my oatmeal cranberry walnut cookies, cranberry jello salad, and lemon cranberry bars!
Cranberry Sauce with Orange Juice Ingredients
- Cranberries – Fresh ones are great when they’re in season, but frozen work perfectly too. They soften as they cook and give that classic tart flavor.
- Orange zest and juice – The zest gives a bright citrus note while the juice adds natural sweetness and helps the mixture simmer down into a thick, glossy sauce.
- Granulated sugar – Balances out the tart cranberries and helps everything thicken as it cools. I adjust the amount depending on how sweet I want the sauce.
- Ground cinnamon – Adds just a hint of warmth that makes it feel extra festive.
- Cinnamon stick – Optional, but I sometimes toss one into the saucepan while it simmers for a little extra spice and holiday flavor.
How to Make Cranberry Orange Sauce
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a saucepan over medium heat, combine the cranberries, orange zest and juice, sugar, and ground cinnamon.
STEP TWO: Stir, add a cinnamon stick (if using), and simmer it for 15 to 20 minutes or until the cranberries burst and the sauce thickens.
STEP THREE: Remove it from the heat, discard the cinnamon stick, and allow the sauce to cool to room temperature.
Tips for the Best Orange Cranberry sauce
- I always use fresh orange zest for the brightest flavor. I think this is what really makes my dish pop!
- The citrus makes the sauce. I love the way it balances the tartness of the cranberries and adds natural sweetness, so I never skip it.
- I start with less sugar and stir in more if it’s too tart. My thought is that I can always add more, but if I over-sweeten it, that’s much harder to fix.
- When cooking, I use a medium saucepan over medium heat. This is perfect to get the berries to pop slowly and helps the sauce thicken evenly.
- I let the sauce cool at room temperature to get the perfect texture.
- For a smoother cranberry sauce, I’ll use a potato masher to break down the sauce even more.
Cranberry Sauce Orange Variations and Substitutions
- I sometimes use honey or maple syrup if I want a natural sweetener instead of sugar. Plus, they add a fun twist on the flavor!
- A splash of vanilla extract adds even more depth and warmth. I stir it in after taking the cranberry sauce off heat so it doesn’t evaporate.
- I occasionally use brown sugar to replace some of the white sugar for a deeper, caramel-like sweetness. I love making this version at Christmas!
- A pinch of nutmeg or cloves brings cozy holiday warmth. These warm spices go so well with the cinnamon!
- I like to add a tablespoon of brandy or Grand Marnier to make my cranberry sauce feel extra fancy. The alcohol cooks off during the simmering process, so this version is great for all ages.
What to Serve with Cranberry Sauce Recipe with Orange
For my all-time favorite Thanksgiving spread, I love to serve orange cranberry sauce alongside my green bean casserole, air fryer turkey breast, and rosemary mashed potatoes!
When I’m hosting for Christmas, I usually serve up my sauce with a spiral ham, boneless turkey breast, roasted baby carrots, and twice baked mashed potatoes!
Cranberry Orange Sauce FAQs
Ways to use leftover cranberry sauce with orange juice
Leftover cranberry orange sauce never lasts long in my house! I spread it on toast, swirl it into yogurt, or even add some to a smoothie for breakfast. My husband is very partial to drizzling it over a slice of cheesecake for dessert.
How do I get bitterness out of orange cranberry sauce?
If my cranberry sauce tastes too bitter, I stir in a little more sugar or add a splash of orange juice so the acidity can balance out the flavor. Some maple syrup, honey, or a pinch of salt can also help sweeten the flavor.
How to store leftovers
I keep my cranberry orange sauce in an airtight container in the fridge for up to 2 weeks. It thickens as it chills, so I just give it a quick stir before serving. If I have extra, I freeze it in smaller portions and store it in the freezer for up to 2 months.
More EASY Holiday Recipes
- Apple crumble cheesecake
- Sweet potato casserole
- Turkey stuffing casserole
- Cornbread stuffing
- Spiral ham in the crock pot
- Orange dreamsicle salad
- Apple cobbler
- Sauteed butternut squash
Easy Cranberry Orange Sauce
Ingredients
- 12 ounces cranberries fresh or frozen
- 1 zest from 1 orange
- 4-5 tablespoons orange juice use same orange
- 1/2 – 1 cup sugar
- 1/2 teaspoon ground cinnamon
Optional
- 1 cinnamon stick
Instructions
- Place the cranberries, orange zest and juice, sugar, and ground cinnamon in a saucepan set it over medium heat.
- Stir it, then add a cinnamon stick (if using), and simmer it 15-20 minutes, or until the cranberries burst and the sauce thickens.
- Remove the sauce from the heat, remove and discard the cinnamon stick, and allow to cool to room temperature. Serve or refrigerate until ready to serve.
Notes
- Leftovers are great for everything from smoothies to yogurt to sandwiches, and even cheesecake!
- Always use fresh orange zest for the brightest flavor.
- The citrus makes the sauce. It balances the tartness of the cranberries and adds natural sweetness.
- Start with less sugar and stir in more if it’s too tart.
- Let the sauce cool at room temperature to get the perfect texture.
- For a smoother cranberry sauce, use a potato masher to break down the sauce even more.
- Store leftovers in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
