Orange Cranberry Sauce
This orange cranberry sauce is super easy to make and takes just 20 minutes. I love that it's infused with aromatic orange flavors with a hint of cinnamon. It's a great make-ahead and freezer-friendly recipe as well.
Servings: 8 people
Calories: 109kcal
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.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 98mg | Fiber: 3g | Sugar: 24g | Vitamin A: 101IU | Vitamin C: 23mg | Calcium: 21mg | Iron: 1mg