Cranberry and Orange Sauce

Homemade Cranberry and Orange Sauce combines the bold tartness of fresh cranberries with the vibrant, bright flavor of orange zest and freshly squeezed orange juice. This is a perfectly balanced upgrade to any store-bought cranberry sauce. It's subtly spiced with cinnamon and sweetened with maple syrup and brown sugar.

Serve with Rotisserie Chicken and Stuffing Casserole for a meal with a holiday flavor combination any time of year!

Jump to:

• ⭐ Why Melinda Loves Cranberry and Orange Sauce
• 🍊 Ingredients to Have on Hand
• ♨️ Step-by-Step Instructions
• 💭 Recipe FAQs
• 🍗 What to Serve with Cranberry and Orange Sauce
• 🥣 Leftovers and Storage
• 🍽 Other Tasty Thanksgiving Recipes
• Recipe
• Comments

🍊 Ingredients to Have on Hand

Fresh Cranberries: You'll need 12 ounces of fresh cranberries which is the standard size of the packages sold in the produce section of the grocery store, especially during the holidays.

Fresh Squeezed Orange Juice: There's nothing better than fresh squeezed juice, it's bright flavor pairs beautifully with tangy cranberries.

Maple Syrup: Don't use pancake syrup, use real maple syrup which is great to keep on hand for other recipes like Buttermilk French Toast and Carrot and Banana Muffins. This tart and tangy cranberry sauce is also sweetened with brown sugar.

Cinnamon Sticks: Look for these in the spice section of the grocery store. I recommend using cinnamon sticks, not ground cinnamon since we remove the sticks after cooking. Ground cinnamon can't be removed.

Fresh Ginger: This is an optional ingredient but it complements the tangy cranberries and brings out the best in the other ingredients. (Scroll down for a substitional suggestion in the Recipe FAQs.)

Scroll to the recipe card below for a full list of ingredients and measurements.

♨️ Step-by-Step Instructions

Step 1: Squeeze the juice from 2 or 3 oranges to equal ¾ cup of freshly squeezed juice. You could do this at any step in the process leading up to the cooking time, but I like to do it first so the juice is ready when I am. You'll use the peel from the oranges to make the orange zest. (Photo #1)

Pro Tip: Zest the oranges before squeezing the juice. It's easier to handle a whole orange than a half orange when "zesting!"

Step 2: Place the cranberries in a strainer over the sink and drain. (Photo #2)

Step 3: Place the cranberries in a saucepan on the stove. Add the brown sugar, maple syrup and orange juice. (Photo #3)

Step 4: Over medium-high heat, bring the ingredients to a boil. Reduce the heat slightly but keep it simmering. (Photo #4)

Step 5: Add the cinnamon sticks, orange zest and grated ginger. Stir to combine. Simmer for 10 minutes, uncovered, stirring frequently, until most of the cranberries have burst. (Photo #5)

Step 6: Stir until most of liquid has evaporated and the ingredients have thickened into a thick sauce. (Photo #6) Remove the pan from the heat, remove the cinnamon sticks and cool to room temperature then chill before serving.

Pro Tip: You never need to add cornstarch or any thickening ingredient to your cranberry sauce. Fresh cranberries naturally contain pectin, a soluble fiber that acts as a gelling agent-that's why cranberry sauce thickens as it cools after cooking.

💭 Recipe FAQs

🍗 What to Serve with Cranberry and Orange Sauce

I like to serve cranberry orange sauce chilled from the refrigerator but you could also warm it up a bit or serve it at room temperature. Here are some great options for serving:

🥣 Leftovers and Storage

Store Cranberry Orange Sauce leftovers in a covered container in the refrigerator for up to a week. Freeze for up to three months, then defrost and enjoy.

🍽 Other Tasty Thanksgiving Recipes

Cranberry and Orange Sauce has a classic and delicious flavor that's wonderful with your holiday meal. Here are a few more recipes to get you ready for the feast!

If you make Cranberry and Orange Sauce I'd love to hear how it turned out. Please leave a 🌟 star rating and a comment below. I'm looking forward to hearing from you!

Recipe