Fresh Cranberry Orange Sauce
Fresh cranberries, orange juice, and a touch of cinnamon come together in this tangy-sweet cranberry sauce that's anything but boring. Cozy, bright, and a little zingy—this is the ultimate side dish for holiday dinners and beyond.
8
servings
Ingredients
Cranberry Sauce
- 12 oz (340 g) fresh or frozen cranberries about 3 cups, rinsed and picked over
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) fresh orange juice
- 1 tsp orange zest from 1 orange
- 1/4 tsp (0.25 tsp) ground cinnamon optional
Equipment
- Medium saucepan
- Spoon
- Colander
- Zester
Instructions
- Rinse cranberries in a colander and discard any mushy or wrinkled ones. Set aside 1/2 to 1 cup of the nicest cranberries for later.
- In a medium saucepan, combine remaining cranberries, sugar, water, and orange juice. Stir to combine.
- Bring mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves and the mixture looks syrupy.
- Reduce heat to medium-low and let simmer for 10–15 minutes, stirring frequently, until cranberries pop and sauce starts to thicken and turn glossy.
- Remove from heat. Stir in orange zest, cinnamon (if using), and the reserved raw cranberries for texture.
- Allow sauce to cool before serving. Serve warm or chilled, as desired.
Notes
This cranberry sauce is forgiving and customizable! Swap the sugar for maple syrup, use lemon juice/zest instead of orange, or add a splash of port or red wine for extra depth. Try adding a handful of dried cherries or golden raisins or swapping cinnamon for other warm spices.
Stores well in the fridge for 7-10 days, or freeze up to 2 months. Delicious with turkey, chicken, pork, over pancakes/waffles, swirled into yogurt, or as a cheese board companion.
Nutrition
Calories: 105kcal | Carbohydrates: 27g | Sodium: 1mg | Potassium: 63mg | Fiber: 2g | Sugar: 22g | Vitamin A: 60IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 0.2mg