Nothing says the holidays like a bright, homemade cranberry orange sauce on the table. The sweet citrus of fresh orange pairs perfectly with tart cranberries for a flavorful, festive side that beats the canned variety every time.
Easy Homemade Cranberry-Orange Sauce
If you usually reach for the canned cranberry sauce, give this simple homemade version a try — it will likely become the new holiday favorite. Fresh ingredients and bright orange flavor make this sauce taste lively and homemade, and it comes together with just a few pantry staples.
Made from scratch in minutes, this cranberry orange sauce adds a thoughtful, seasonal touch to your Thanksgiving or Christmas table. It stores well and is versatile enough to use beyond the main meal.
Ways To Serve Homemade Cranberry Orange Sauce
This sauce is an obvious match for turkey or ham, but it’s useful in many other ways. A few favorite ideas:
- Leftover Sandwiches: Spread a little on turkey sandwiches for a bright, flavorful boost.
- With Baked Brie: Spoon cranberry sauce over a warm wheel of baked brie and serve with baguette slices or crackers for an elegant appetizer.
- Yogurt or Oatmeal Topping: Spoon over yogurt or oatmeal at breakfast, or use on toast instead of jam.
- Breakfast Syrup: Thin with a tablespoon or two of maple syrup and use to top pancakes, waffles, or French toast.
- Dessert Topping: Use as a fruity sauce over cheesecakes or a scoop of vanilla ice cream.
Ingredients You Will Need
- Fresh cranberries (about 3 cups / 12 ounces)
- Granulated sugar (adjust to taste)
- Fresh orange juice (freshly squeezed if possible)
- Orange zest (for extra citrus brightness)
- Optional: a cinnamon stick or 1/2 teaspoon ground cinnamon for warmth, or a splash of vanilla extract for richness
How to Make Homemade Cranberry Sauce with Orange Juice
STEP 1. Rinse the cranberries and pick out any soft or damaged berries.
STEP 2. In a medium saucepan, combine cranberries, sugar, orange juice and orange zest. Stir to combine. If using, add a cinnamon stick or 1/2 teaspoon ground cinnamon.
STEP 3. Place the saucepan over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle boil.
STEP 4. Reduce heat and simmer for 5–10 minutes, stirring occasionally. The cranberries will pop and the sauce will thicken as it cooks.
STEP 5. When the sauce has reached your desired thickness, remove from heat and let cool. If it becomes too thick, thin with a tablespoon of water. Transfer to a serving bowl or jar, cover, and chill in the refrigerator or let cool at room temperature for 30–60 minutes before serving.
Tips
- Fresh or frozen: Fresh cranberries give the best texture, but frozen cranberries work well too.
- Add mix-ins: For extra texture, fold in chopped pecans or dried fruit like raisins, cherries, or blueberries.
- Zest first: Zest the orange before squeezing for juice. Use a fine grater so the zest blends smoothly into the sauce.
Variations for this Cranberry Orange Sauce Recipe
- Adjust sweetness: Add more sugar if you like a sweeter sauce, or stir in a tablespoon of honey or maple syrup.
- Add alcohol: For a grown-up twist, add a splash of orange liqueur, raspberry liqueur, whiskey or bourbon while cooking.
FAQ’S
Yes. Make it up to a week in advance and refrigerate in an airtight container. If it thickens in the fridge, stir in a little water to reach the desired consistency before serving.
Store leftovers in an airtight container in the refrigerator for 7–10 days, or freeze for up to two months.
Yes. Reduce the sugar for a tarter sauce, or sweeten with honey, maple syrup, or a bit of fruit juice to balance the cranberries’ tartness.
More Holiday Recipes
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Oreo Dip
Appetizers
Bacon Wrapped Shrimp
Cocktail Recipes
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Dips
Dip Recipes
Cranberry Orange Sauce
Equipment
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Medium Saucepan
Ingredients
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
Instructions
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Rinse cranberries and remove any soft or damaged berries.
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Combine cranberries, sugar, orange juice and orange zest in a medium saucepan. Add a cinnamon stick or ground cinnamon if desired.
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Heat over medium, stirring until the sugar dissolves and the mixture comes to a gentle boil.
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Reduce heat and simmer 5–10 minutes, stirring occasionally, until cranberries pop and sauce thickens.
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Remove from heat, cool to the desired thickness (add a tablespoon of water if needed), then transfer to a bowl or jar and chill or let sit at room temperature 30–60 minutes before serving.
Notes
Zest the orange before squeezing the juice for easier grating and a finer texture in the sauce.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.