Cranberry Orange Sauce

Cranberry Orange Sauce

Tart cranberries simmer with fresh orange juice and zest into a glossy, chunky sauce.

Total 3 hr Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This cranberry orange sauce balances sharp, tart berries with bright citrus and a touch of sweetness, simmered just until the cranberries burst and thicken naturally. It comes together in one pot in under half an hour and tastes better once chilled, making it an easy make-ahead side for holiday dinners.

Ingredients

  • 12 ounces fresh cranberries, rinsed and picked over
  • 3/4 cup granulated sugar
  • 3/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 cinnamon stick (optional)

Method

  1. In a 6-quart saucepan, combine the orange juice, water, and sugar. Stir over medium heat until the sugar dissolves, about 2 minutes.

  2. Add the cranberries, orange zest, salt, and cinnamon stick if using. Bring to a boil over medium-high heat.

  3. Reduce heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 to 15 minutes.

  4. Remove from heat and discard the cinnamon stick. Mash a few remaining whole berries against the side of the pan with a spoon for a thicker texture, if desired.

  5. Let the sauce cool to room temperature in the pan, about 30 minutes.

  6. Transfer to a jar or airtight container and refrigerate until fully chilled and set, at least 2 hours before serving.

Rate this recipe

★ 4.2 (1)

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    Cranberry Orange Sauce

    This cranberry orange sauce balances sharp, tart berries with bright citrus and a touch of sweetness, simmered just until the cranberries burst and thicken naturally. It comes together in one pot in under half an hour and tastes better once chilled, making it an easy make-ahead side for holiday dinners.

    3 hr 16 oz 95 cal

    Ingredients

    • 12 ounces fresh cranberries, rinsed and picked over
    • 3/4 cup granulated sugar
    • 3/4 cup fresh orange juice
    • 1 tablespoon orange zest
    • 1/4 cup water
    • 1/8 teaspoon salt
    • 1 cinnamon stick (optional)

    Method

    1. 1

      In a 6-quart saucepan, combine the orange juice, water, and sugar. Stir over medium heat until the sugar dissolves, about 2 minutes.

    2. 2

      Add the cranberries, orange zest, salt, and cinnamon stick if using. Bring to a boil over medium-high heat.

    3. 3

      Reduce heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 to 15 minutes.

    4. 4

      Remove from heat and discard the cinnamon stick. Mash a few remaining whole berries against the side of the pan with a spoon for a thicker texture, if desired.

    5. 5

      Let the sauce cool to room temperature in the pan, about 30 minutes.

    6. 6

      Transfer to a jar or airtight container and refrigerate until fully chilled and set, at least 2 hours before serving.