Cranberry-Orange Sauce Recipe
If you’re looking to brighten up your holiday table (or make an everyday meal a little more dazzling), Cranberry-Orange Sauce is the sparkling jewel you’ve been waiting for. Tart cranberries pair perfectly with vibrant orange, creating a sauce that bursts with color, flavor, and a little zing that perks up turkey, chicken, or even a plain piece of toast. It’s my can’t-miss side for big family feasts, but it’s so easy that I’ll whip it up just for a weekday dinner when I’m feeling fancy. This classic gets even better when made from scratch, and I can’t wait to show you how!
Ingredients You’ll Need
Ingredients You’ll Need
Simple, but mighty—this ingredient list is short, yet each item plays a big part in making your Cranberry-Orange Sauce shine. From the snap of fresh cranberries to the bright kick of citrus, every component brings balance and depth to the final sauce.
- Fresh Cranberries: The star of the show, delivering that signature tart flavor and deep ruby color.
- Orange Zest and Juice: Adds a sunny brightness, tying every spoonful together with citrusy aroma and flavor.
- Sugar: Tames the cranberries’ tartness and gives the sauce a glossy, jammy finish.
- Water: Helps everything simmer evenly and turn into a luscious sauce.
- Pinch of Salt: Just enough to keep the flavors bold and well-balanced—don’t skip it!
How to Make Cranberry-Orange Sauce
Step 1: Prepare the Orange
Start by washing your orange thoroughly, since you’ll be using both the zest and the juice. Using a microplane or zester, remove the orange zest first—try to get only the bright skin, not the bitter white pith. Then cut the orange in half and squeeze out all its juicy goodness. This step infuses your Cranberry-Orange Sauce with irresistible, fresh aroma.
Step 2: Combine Ingredients in a Saucepan
Grab a medium saucepan and add your cranberries, orange juice, orange zest, sugar, water, and a pinch of salt. Give it a quick stir so that everything is combined. The vivid colors already look inviting, and the anticipation starts to build!
Step 3: Simmer Away
Place the saucepan over medium heat. Let the mixture come to a gentle boil, then reduce the heat to a low simmer. Be patient: the cranberries will start to pop and burst after about 5-10 minutes, thickening the sauce and filling your kitchen with the most glorious scent.
Step 4: Adjust and Finish
Taste your Cranberry-Orange Sauce, and adjust the sweetness if you’d like—some folks love it a bit more tart, others prefer a little extra sugar. Once the sauce has thickened and most of the berries have burst, remove it from the heat. It will continue to thicken as it cools!
Step 5: Cool and Serve
Let the sauce cool to room temperature, then transfer it to your favorite bowl or a pretty jar. It’s ready to dazzle your table and your taste buds!
How to Serve Cranberry-Orange Sauce
Garnishes
A sprinkle of extra orange zest on top adds a fresh pop of color and a fragrant citrusy note just before serving. If you want to get fancy, you can even toss on a few whole cranberries or a small sprig of fresh rosemary for a festive touch.
Side Dishes
Of course, Cranberry-Orange Sauce is a must alongside roast turkey at Thanksgiving, but don’t stop there. It’s fantastic with roast chicken, pork loin, or ham, and honestly, it brightens up a sandwich spread or grazing board just as beautifully. Don’t be afraid to spoon it over roasted veggies or even your mashed potatoes for a tangy twist!
Creative Ways to Present
Try serving the sauce in small mason jars for guests to take home, swirl it into Greek yogurt for breakfast the next morning, or dollop it over vanilla ice cream for a surprisingly delicious dessert. It’s so versatile, you might find yourself making extra just to experiment.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Cranberry-Orange Sauce to an airtight container and stash it in the refrigerator. It will stay fresh for up to a week, and honestly, the flavors only get better with a day or two of mingling.
Freezing
This sauce freezes beautifully! Let it cool completely, then pop it in a freezer-safe container or resealable bag. Store it for up to three months, and thaw overnight in the fridge when you’re ready for a bright burst of cranberry-citrus cheer.
Reheating
To reheat, just warm the sauce gently in a saucepan over low heat, stirring occasionally. If it’s too thick, you can add a splash of orange juice or water to bring back that perfect texture.
FAQs
Can I use frozen cranberries for Cranberry-Orange Sauce?
Absolutely! Frozen cranberries work just as well as fresh. Just add them straight to the saucepan without thawing first. Your sauce will turn out just as vibrant and tasty.
Is it possible to make Cranberry-Orange Sauce ahead of time?
Yes, and I actually recommend it. The flavors deepen as it chills, and it takes one more thing off your busy holiday to-do list. Make it up to a week ahead and store it in the fridge!
How do I fix Cranberry-Orange Sauce if it’s too thick?
It’s easy to adjust! Stir in a tablespoon or two of extra orange juice or water until you reach your ideal consistency. Be sure to add liquids slowly so the sauce doesn’t become runny.
What can I do with leftover Cranberry-Orange Sauce?
Let your creativity shine! Besides slathering it on sandwiches, try stirring it into oatmeal, spreading it on pancakes, or swirling it into cheesecake batter. There are so many delicious possibilities.
Is this recipe very sweet?
It strikes a lovely balance between sweet and tart, but you can always adjust the sugar to suit your taste buds. Start with the recipe amount and tweak as needed!
Final Thoughts
Whether you’re serving it for a holiday feast or jazzing up your weekday meal prep, homemade Cranberry-Orange Sauce brings a little sparkle to every table. I can’t wait for you to try it—once you do, you’ll never go back to the canned stuff!
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Cranberry-Orange Sauce Recipe
- Total Time: 25 minutes
- Yield: About 2 cups 1x
- Diet: Vegetarian
Description
This Cranberry-Orange Sauce is a vibrant and tangy condiment that pairs perfectly with roasted meats, holiday dishes, or even as a spread on sandwiches. The combination of tart cranberries and citrusy orange creates a flavorful sauce that is both sweet and tart.
Ingredients
Cranberry-Orange Sauce:
- 1 pound fresh cranberries
- 1 cup orange juice
- 1 cup granulated sugar
- Zest of 1 orange
- 1/2 teaspoon cinnamon
Instructions
- Prepare the Ingredients: Rinse the cranberries and remove any stems or debris. Zest the orange.
- Cook the Sauce: In a saucepan, combine the cranberries, orange juice, sugar, orange zest, and cinnamon. Bring to a simmer over medium heat.
- Simmer: Reduce the heat to low and simmer the sauce for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Cool and Serve: Remove from heat and let the sauce cool to room temperature. The sauce will continue to thicken as it cools. Serve chilled or at room temperature.
Notes
- This sauce can be made ahead and stored in the refrigerator for up to a week.
- You can adjust the sweetness of the sauce by adding more or less sugar, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 7g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
