Cranberry sauce is a Thanksgiving tradition. This Orange Cranberry Sauce is my family’s favorite recipe because it’s so delicious, fresh, and really easy to make!
There’s nothing better than a perfectly sweet and fragrant side of orange cranberry sauce. This one is made with fresh cranberries, freshly squeezed orange juice and zest, sugar, as well as cinnamon for aromatic tones.
It only takes 20 minutes and it’s make-ahead and freezer friendly.
I’m kinda picky when it comes to cranberry sauce. I’m definitely not into bland cranberry sauce…I like flavored ones, such as this delicious orange cranberry sauce!
Making cranberry sauce is one of the easiest things in the world. It only requires that you combine all the ingredients in a saucepan and simmer until the cranberries pop and until it’s thickened.
This orange cranberry sauce is one of my favorite recipes because it’s made with fresh ingredients: fresh cranberries, freshly squeezed orange juice, and fresh orange zest. It’s also got the perfect amount of granulated sugar and a stick of cinnamon to infuse it with aromatic tones. It comes out so delicious and has the perfect consistency.
I love serving it with my Turkey Roulade and Orange-Glazed Turkey Breast, and of course turkey gravy!
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Making the Perfect Cranberry Sauce
- It’s best to use fresh cranberries, but frozen will work too. Buy cranberries that look round and plump, and stay away from wrinkled or mushy ones.
- Don’t be tempted to add too much liquid. For 12 ounces of cranberries, you need about ½ cup liquid. It may not seem like a lot, but cranberries release moisture as they cook down. You can always add more liquid later if needed.
- For best flavors, use freshly squeezed orange juice.
- Use a small or medium saucepan for proper heat distribution.
Ingredient Notes
Here are the ingredients you’ll need, plus a few helpful notes. Specific ingredient quantities can be found in the recipe card down below.
- Fresh or frozen cranberries: Pick cranberries that look round and plump, and stay away from those that look old, wrinkled, or mushy.
- Orange zest: From 1 orange. Remember to zest the orange before squeezing.
- Freshly squeezed orange juice: From about 2 to 3 oranges. Don’t use pre-bottled juice because they contain artificial flavors.
- Granulated sugar: Not only does sugar add sweetness, but it also helps the sauce thicken up.
- Cinnamon stick: To infuse with aromatic tones.
- A pinch of salt: To balance out the sweetness a tad bit.
My biggest advice when it comes to the ingredients is pick cranberries that look round and plump (avoid wrinkled or mushy ones) and use freshly squeezed orange juice.
Step-by-Step Instructions
1. Combine all ingredients
In a small or medium saucepan, mix all the orange cranberry sauce ingredients over medium-low heat. Bring to a simmer, stirring.
2. Cook until thickened
Simmer over medium-low heat, uncovered, for 12-15 minutes, or until the cranberries start to pop and cook down. Stir and press them down as needed to help those really stubborn cranberries pop. However, it’s preferred to leave some unpopped for consistency.
Tip: Cranberries release natural thickeners when they cook down. Make sure you cook them long enough (12-15 minutes) so they have a chance to pop and thicken the sauce.
Common Issues and Fixes
If you follow the recipe as written, you should be okay, but things happen. If you encounter issues with the consistency or taste, here are a few ways to fix it:
- It’s too thick: If your cranberry sauce is too thick, it’s perhaps overcooked or lacking liquid. To fix, simply add a little bit more liquid, such as orange juice and water.
- It’s too runny: This means you added too much liquid or didn’t add enough sugar. To fix, cook the sauce a little longer (cranberries release a natural thickener when cooked down). If that still doesn’t work, whisk some cornstarch with water and whisk it in for a few minutes. Also, remember that cranberry sauce will continue to thicken as it cools down.
- It’s bland: Using orange juice (freshly squeezed) instead of water helps. Other aromatics to add include cinnamon, a cinnamon stick, cloves, orange or lemon zest, or a tad bit of vanilla extract.
Make Ahead and Freezing
Orange cranberry sauce is best when it’s made in advance. That’s because it will continue to thicken as it cools down, making the consistency just right!
Once you’ve made the cranberry sauce, let it cool down completely and refrigerate in a sealed container for 3-5 days. To serve, you can reheat it a little bit in the microwave oven.
Freezing: Let the cranberry sauce cool completely and transfer to freezer-friendly resealable bags to prevent freezer burn. Remove any air from the bag and seal. Freeze for up to 2 months. Thaw in the fridge overnight.
Substitutions and Variations
Here are a few ingredient substitution ideas:
- Fresh cranberries: Frozen cranberries work too, although they may take a few extra minutes to cook.
- Orange juice: If you’re afraid it may taste too orange-y, use equal parts of orange juice and water. So, for this recipe, use ¼ cup orange juice and ¼ cup water.
- Sugar: Brown sugar or honey work too.
- Cinnamon stick: This is optional, but highly recommended. Other add-ons to spice up the orange cranberry sauce are ground cinnamon, cloves, lemon zest, or ground nutmeg.
Recipe FAQs
Yes, although you may need to cook them just a few minutes longer.
Cook it down for a few more minutes – cranberries release natural thickeners as they cook down. If that still doesn’t work, dilute some cornstarch (start with 1 teaspoon at a time) with some cold water, and whisk it in for a few minutes. Also, it will continue to thicken as it cools down. See “common issues and fixes” section above.
This likely means it’s overcooked. Try adding more orange juice or water. See “common issues and fixes” section above.
It’s optional, but it helps to give it aromatic tones. You can also use a few sprinkles or ground cinnamon. Other great add-ons are cloves, nutmeg, lemon zest, and a tad bit of vanilla extract.
Yes! In fact, it’s preferred to make it ahead so it has time to set. Store in the fridge, in a covered container, for up to 3-5 days. You can reheat it a little bit prior to serving. You can also freeze it in a resealable bag for up to 2 months, and thaw in the fridge overnight.
Thanks for reading! I hope you find these tips and tricks helpful. Happy Thanksgiving!
If you haven’t, check out these amazing Thanksgiving side dishes:
Tips for Success
- Don’t be tempted to add too much liquid in the beginning – cranberries naturally contain water. For 12 ounces of cranberries, you need about ½ cup liquid. You can always add more liquid later if needed.
- Buy cranberries that look round and plump. Avoid those that look wrinkled or mushy.
- For best results, use freshly squeezed orange juice.
- If you’re worried the orange may be too overpowering, use ¼ cup orange juice and ¼ cup water instead.
Orange Cranberry Sauce
Equipment
- Small or medium saucepan
Ingredients
- 12 ounces fresh or frozen cranberries
- ½ cup freshly squeezed orange juice - from about 2 to 3 oranges
- Orange zest from 1 orange - plus more for garnish
- ¾ cup granulated sugar
- 1 cinnamon stick
- A pinch of salt
Instructions
- In a small or medium saucepan over medium-low heat, evenly combine cranberries, orange juice, orange zest, granulated sugar, cinnamon stick, and a pinch of salt. Tip: If you're worried about the orange being overpowering, you can do ¼ cup orange juice and ¼ cup water instead. Up to you!
- Bring to a simmer and cook for about 12-15 minutes, uncovered, until most of the cranberries have burst open, stirring occasionally. It will start to thicken as it cooks down. If needed, press down any stubborn unpopped cranberries, but I like to keep some unopened for texture and consistency. Note: if using frozen cranberries, it may take a few extra minutes.
- Let it cool down to room temperature (it will continue to thicken), and remove the cinnamon stick. Garnish with more orange zest if desired, and serve at room temperature.
Notes
- If using frozen cranberries, it may take a few more minutes on the stovetop.
- Cranberry sauce is best served at room temperature. As it cools down, it will thicken more and settle. You can warm it up a little bit in the microwave oven though, if preferred.
- Make ahead: Refrigerate in a container for 3-5 days.
- Freezing: Let it cool down completely and transfer to a freezer-friendly resealable bag. Remove any air from the bag and seal (this prevents freezer burns). Freeze for up to 2 months. Thaw in the refrigerator overnight.
- Too thick: Add more liquid, such as orange juice and water.
- It’s too runny: Cook the sauce a little longer (cranberries release a natural thickener), and remember that it will continue to thicken as it cools down. If it’s still too runny, whisk some cornstarch with water and stir it in for a few minutes over medium-low heat.
- Too bland: Add cinnamon stick, ground cinnamon, cloves, ground nutmeg, lemon or orange zest, or a tad bit of vanilla extract.
- Fresh cranberries: Frozen cranberries.
- Orange juice: If you’re afraid it may taste too orange-y, use equal parts of orange juice and water. So, for this recipe, use ¼ cup orange juice and ¼ cup water.
- Granulated sugar: Brown sugar or honey.
- Cinnamon stick: This can be optional, but highly recommended. Other add-ons to spice it up: ground cinnamon, cloves, lemon zest, ground nutmeg.
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