This easy Cranberry Orange Sauce recipe, featuring fresh cranberries, orange juice and zest, spices, and honey, makes a perfect addition to your Thanksgiving table.
The sweet and tangy flavor of oranges beautifully complements the tartness of cranberries. Plus, this cranberry-orange sauce is quick and easy to prepare. Its festive appearance adds a pop of color to your table, while its vibrant taste surpasses any store-bought option.
I make this recipe every year, and it never fails to impress.
Why you will love this recipe?
- Quick, Easy, and Versatile: Perfect for Thanksgiving and Christmas but delicious year-round as a spread on bread or a topping for yogurt and desserts.
- Make it ahead of time: Prepare this best cranberry sauce in advance to save time on busy days.
- Ideal for Canning: A great way to preserve fresh cranberries and enjoy their flavor beyond the season.
Homemade cranberry orange sauce ingredients
Cranberries
You can use either fresh or frozen cranberries for this recipe. Frozen cranberries contain more moisture, so simply cook the sauce a bit longer to reduce excess liquid and achieve the desired thickness.
Alternatively, you can use these honey-fermented cranberries.
Honey
I used honey as a natural sweetener, but you can also substitute with brown sugar, maple syrup, or homemade orange cordial. Recommended quantities are provided in the recipe card.
Orange
Fresh orange juice and orange zest work the best and bring a refreshing aroma, natural sweetness, and a vibrant color to the sauce. You can, however, use canned orange juice or powdered orange zest.
Spices
Cinnamon and vanilla bean are the star spices here, adding warmth and depth to the flavor. You can substitute the vanilla bean with vanilla extract.
How to make cranberry orange sauce
First step: Prepare the fruits
If using fresh cranberries, rinse and discard any damaged ones. If using frozen cranberries, there’s no need to thaw. For a smoother texture, you can mash the cranberries in a food processor, but I prefer using whole cranberries. Zest the orange and squeeze its juice.
Second step: Cook the mixture
In a medium saucepan, combine the cranberries, orange juice, orange zest, and spices. Heat over medium, stirring occasionally. Once it starts to boil, reduce heat to low and simmer for 15–20 minutes, or until the cranberries burst and the mixture thickens. Stir occasionally.
Third step: Adjust the taste and texture
Once the sauce reaches your desired consistency, remove the vanilla bean and cinnamon stick. If the sauce is too runny, cook a bit longer to evaporate excess liquid. If too thick, add more orange juice to adjust.
When you’re happy with the texture, add honey, but avoid further simmering to preserve its natural benefits.
Fourth step: Serve
This sauce can be served hot, cold, or at room temperature.
How long does this orange cranberry sauce last?
Uncanned homemade cranberry sauce lasts 7-10 in the refrigerator.
If you need to keep it longer, freezing or canning are good options to extend its shelf life up to 1 year.
Canning Homemade orange cranberry sauce
To extend the shelf life of your homemade cranberry orange sauce, you can process it in a water bath.
Step 1: Sterilize the Jars
Sterilizing jars is essential for safe preservation. Start by washing the jars in hot, soapy water, then rinse thoroughly to remove any soap residue. For additional sterilization, place the clean jars in a preheated oven at 225°F (110°C) for about 15 minutes or boil them in water for 10 minutes. Let the jars cool slightly before filling with sauce.
Step 2: Fill and Seal the Jars
Ladle the hot sauce into the sterilized jars, leaving about ¼ inch of headspace at the top. Seal the jars with lids while the sauce is still hot.
Step 3: Process the Jars in a Water Bath
Place the sealed jars on a rack in a large pot, ensuring they’re covered by at least 1 inch of water. Bring the water to a boil and let it boil for 5 minutes. Turn off the heat, carefully remove the jars, and allow them to cool at room temperature.
Step 4: Check for Seals and Store your canned cranberry sauce
Listen for a popping sound that indicates a proper seal as the jars cool completely. If a jar doesn’t seal, store it in the refrigerator for up to 6 months. Properly sealed jars can be stored in a cool, dark place for up to a year, though they’re best enjoyed within that time for optimal flavor and texture.
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work well in this recipe. Just cook the sauce a bit longer to account for the extra moisture in frozen berries, which will help thicken it to the desired consistency.
How to store leftover cranberry sauce?
Store any leftover of this cranberry sauce recipe in an airtight container. Store in the fridge for up to 10 days. You can also freeze it for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I make this sauce ahead?
Yes, this cranberry-orange sauce is perfect for making ahead! Prepare it up to a week in advance and refrigerate until ready to serve. The flavors will deepen over time, making it even more delicious.
other dips and sauces you want to try
How to serve Cranberry Orange Sauce Recipe
- Serve it alongside Thanksgiving turkey, ham, or stuffing during thanksgiving dinner.
- Use this cranberry sauce with orange as a spread on toast, biscuits, or croissants for a sweet, tangy breakfast.
- Add a spoonful of orange flavor cranberry sauce to yogurt or oatmeal.
- Drizzle it over cheesecake, ice cream, or pound cake for a festive dessert topping.
- Serve it with a cheese board, pairing well with brie, goat cheese, or aged cheddar.
- Use it as a glaze for chicken, pork, or meatballs, brushing it on during the last few minutes of cooking.
- Spread it on sandwiches, especially turkey or roast beef.
Easy Cranberry Orange Sauce Recipe
Equipment
Ingredients
Instructions
- If using fresh cranberries, rinse and discard any damaged ones. If using frozen cranberries, there’s no need to thaw. For a smoother texture, you can mash the cranberries in a food processor, but I prefer using whole cranberries. Zest the orange and squeeze its juice.
- In a medium saucepan, combine the cranberries, orange juice, orange zest, and spices. Heat over medium, stirring occasionally. Once it starts to boil, reduce heat to low and simmer for 15–20 minutes, or until the cranberries burst and the mixture thickens. Stir occasionally.
- Once the sauce reaches your desired consistency, remove the vanilla bean and cinnamon stick. If the sauce is too runny, cook a bit longer to evaporate excess liquid. If too thick, add more orange juice to adjust.
- When you’re happy with the texture, add honey, but avoid further simmering to preserve its natural benefits.
- This sauce can be served hot, cold, or at room temperature.
