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!
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⭐ Why Melinda Loves Cranberry and Orange Sauce
It's super easy to make! Ready to chill in about 20 minutes.
This recipe is a great option to serving canned cranberry sauce, which admittedly I always enjoyed when I was growing up.
It's versatile. Serve cranberry orange sauce with a holiday meal or spread it on sandwiches with leftover turkey, or even top your favorite Vanilla Cheesecake with it!
🍊 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
Yes, but the flavor of freshly squeezed orange juice really can't be beat. If time allows, I recommend using fresh orange juice when you can.
Sure. Fresh ginger is an optional ingredient, but it blends beautifully with the cranberries, orange and cinnamon and its aromatic qualities help amplify all the flavors in the sauce. In a pinch, you could substitute ¼ teaspoon of powdered ginger for 1 teaspoon of fresh ginger, although the taste of powdered ginger is not as vibrant as fresh ginger.
Yes, and there's no need to defrost them first. Just keep in mind that since they are so cold the frozen cranberries will take a little more time to reach the boiling point on the stove.
That's the best part of this recipe! Make it a day or two before you plan to serve your holiday meal. The cranberry sauce will be chilled and ready when you are!
🍗 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:
Turkey: This is the perfect, tangy flavor to serve alongside your Thanksgiving turkey or Turkey Pot Pie. It also goes great with the traditional sides like stuffing and Orange-Spiced Sweet Potato Casserole.
Pork Tenderloin or Pork Chops: Tart cranberry orange sauce pairs beautifully with your favorite pork chop recipe, serve it with German Pork Chops for a delicious flavor combination.
Serve as a Condiment on a Charcuterie Board: Switch jam or other condiments that go so well with meats and cheeses on your charcuterie board for this tart cranberry sauce.
Spread on Turkey Sandwiches: Ditch the mayo and mustard and spread cranberry orange sauce on your leftover turkey sandwiches, delicious!
Topping for Dessert: This tart tangy cranberry orange sauce is versatile and delicious from dinner to dessert. Serve as a topping for Sweet Creamy Vanilla Cheesecake or pumpkin desserts like Marbled Pumpkin Cheesecake Bars or a slice of Pumpkin Pie with Sweetened Condensed Milk.
🥣 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!
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Melinda O'Malley Keckler says
(Admin Melinda's rating)