Homemade Cranberry Sauce Recipe With Orange

This cranberry sauce recipe is bright, fresh, and balanced with orange juice, orange zest, and a touch of cinnamon. It comes together in one pot with simple ingredients and gives you a homemade holiday side that tastes fresher than canned cranberry sauce.

The natural pectin in cranberries helps the sauce thicken as it cools, so you do not need cornstarch or gelatin. If you are looking for an easy homemade cranberry sauce with orange, this is a dependable version for Thanksgiving, Christmas, or any roast dinner.

Why You’ll Love This Cranberry Sauce Recipe

• Made with fresh or frozen cranberries.
• Orange juice and zest add brightness without overpowering the berries.
• Easy to make ahead.
• No artificial thickeners needed.
• Works with both savory holiday dishes and leftover sandwiches.

Ingredients

• 12 ounces fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/2 cup orange juice
• 1/2 cup water
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon ground cinnamon
• Pinch of salt

How to Make Homemade Cranberry Sauce

1. Combine the liquid and sugar

Add the orange juice, water, sugar, cinnamon, and salt to a medium saucepan. Bring the mixture to a gentle simmer and stir until the sugar dissolves.

2. Add the cranberries

Stir in the cranberries and return the mixture to a simmer. As the berries heat, they will begin to pop and release their natural juices.

3. Simmer until thickened

Cook until most of the cranberries have burst and the sauce looks glossy and slightly loose. It will continue to thicken as it cools, so avoid cooking it until it becomes stiff in the pan.

4. Finish with orange zest

Remove the pan from the heat and stir in the orange zest. Taste after the sauce cools slightly and adjust sweetness if needed.

How Sweet Should Cranberry Sauce Be?

Cranberries are naturally tart, so the ideal sweetness depends on how you plan to serve the sauce. For a traditional holiday side, 3/4 cup sugar gives a balanced sweet-tart flavor. For a more tart fresh cranberry sauce, reduce the sugar slightly. If you prefer a softer caramel note, replace part of the white sugar with brown sugar.

Make-Ahead Tips

This cranberry sauce with orange juice is an excellent make-ahead recipe because the flavor improves after chilling. Prepare it up to 3 days before serving, refrigerate in a covered container, and bring it to room temperature for about 20 minutes before serving if you prefer a softer texture.

Storage and Freezing

Store homemade cranberry sauce in a clean airtight container in the refrigerator for 5 to 7 days. For longer storage, freeze it in a freezer-safe container for up to 2 months, leaving a little room for expansion. Thaw overnight in the refrigerator and stir before serving.

Ways to Use Leftover Cranberry Sauce

Use leftovers in turkey or chicken sandwiches, swirl them into yogurt or oatmeal, spoon them over baked brie, or add a small amount to a vinaigrette. The orange flavor also makes this sauce useful as a topping for pancakes or French toast.

What to Serve With Cranberry Sauce

Homemade cranberry sauce is especially good with roast chicken, stuffing, mashed potatoes, and casseroles. For more easy sides, pair it with our green bean casserole recipe, oven roasted cauliflower, or easy fried cabbage.

Recipe Card

Yield: About 2 cups, 8 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes plus cooling
Method: Stovetop
Diet notes: Pork-free, vegetarian

Ingredients

• 12 ounces fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/2 cup orange juice
• 1/2 cup water
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Combine orange juice, water, sugar, cinnamon, and salt in a medium saucepan and bring to a gentle simmer.
2. Stir until the sugar dissolves, then add the cranberries.
3. Simmer until most berries burst and the sauce looks glossy and slightly loose.
4. Remove from the heat, stir in orange zest, and cool before serving.

Nutrition Card

Approximate nutrition per serving: 105 calories, 0g fat, 27g carbohydrates, 0.5g protein, 2g fiber, 5mg sodium.

Calories Card

Calories: Approximately 105 calories per serving, depending on the amount and type of sugar used.

Recipe Development & E-E-A-T Notes

The sauce should look slightly thinner in the saucepan than you want it on the table. Cranberries contain natural pectin, which sets as the mixture cools. For a chunkier cranberry sauce, stop cooking once most berries have popped. For a smoother sauce, simmer a little longer and gently press some berries against the side of the pan.

Frequently Asked Questions

Can I use frozen cranberries?

Yes. Add them directly from frozen; they may need an extra minute or two of simmering.

Can I make cranberry sauce without orange?

Yes. Replace the orange juice with water or apple juice and omit the zest.

How long does homemade cranberry sauce last?

Stored in a clean airtight container, it generally keeps well in the refrigerator for about 5 to 7 days.

Final Thoughts

This easy cranberry sauce recipe gives you a fresh, make-ahead holiday side with bright citrus flavor. It is especially useful if you want homemade cranberry sauce with orange, fresh cranberry sauce, or a simple Thanksgiving cranberry sauce recipe made from scratch.

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Homemade Cranberry Sauce With Orange

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings: 8 servings

Calories: 105

Ingredients Method

Ingredients

  

• 12 oz fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/2 cup orange juice
• 1/2 cup water
• 1 tsp finely grated orange zest
• 1/4 tsp ground cinnamon
• 1 pinch salt

Method

 

1. Combine orange juice, water, sugar, cinnamon and salt in a saucepan; bring to a gentle simmer and dissolve sugar.
2. Stir in cranberries and simmer until most berries burst and sauce is glossy and slightly loose.
3. Remove from heat, stir in orange zest and allow to cool before serving.