This 6-ingredient orange cranberry sauce is an easy Thanksgiving side! Made with fresh or frozen cranberries, it’s ready in under 20 minutes.
This homemade Cranberry Orange sauce is quick and easy to make and is tart sweet with the perfect hint of spice and fragrance. It is one of my favorite make-ahead sides for fall, Thanksgiving dinner and the holidays.
And while I love making this cranberry orange sauce from scratch (so easy to tweak the flavor just how I like it), I’ve definitely grabbed a store-bought version when time’s tight, no judgment here. Convenience counts, especially during the busy, busy holidays.
Table of Contents
Why Make This
Here’s why I am a huuuuuuuuge fan this recipe, and why I think you’ll like it too:
- Quick and easy: No fancy tools or equipment needed just about 15 minutes from start to finish
- Only 6 ingredients: You probably already have most of them on hand.
- Make ahead: So you spend more time enjoying Thanksgiving Day, Fall dinners and the holidays, and less time cooking.
- Adjustable: Vary the ingredients and how you serve it to your preference.
The Simple Ingredient and Variations
Here’s what goes into my cranberry orange sauce. I am talking just six simple things, all working together to create that perfect sweet-tart balance.
- Cranberries: You can use either fresh (just give them a quick rinse) or frozen (you don’t even have to thaw them first). Just discard any that look damaged. You can also add in some sweet diced apples.
- Sugar: I used white granulated sugar to balances the cranberry’s natural tartness and help thicken it. However I have used brown sugar and honey too.
- Orange juice: I prefer using fresh-squeezed for the best flavor and love that citrusy, natural sweetness this adds. Use apple cider for a fall twist.
- Water: Use tap water to help keep the sauce from getting thick too quickly.
- Orange zest: I love the pop of citrus fragrance this adds and the little bit of chew. I sometimes add a pinch of lime zest too. Use apple cider for a fall twist.
- Cinnamon: I prefer to cinnamon sticks but have also used ground cinnamon. Great way to add that warm fragrance to your sauce. Other spices I have used include allspice, cloves and nutmeg. A little vanilla extract is perfect too.
- Other options: a pinch of salt to bring out flavor and a few chopped nuts or dried cranberries for extra chew and texture.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How to Make Cranberry Orange Sauce
Get the full ingredients and full method in the recipe card below.
- Combine the base ingredients: In a medium saucepan, stir together the orange juice, water, sugar, orange zest and cinnamon stick. Warm over medium heat, stirring now and then, until the sugar has completely dissolved.
- Add the cranberries: Add in the cranberries and bring to a gentle boil.
- Simmer: Reduce the heat and let the sauce bubble away for about 15 minutes, or until the cranberries have burst and the mixture has thickened into a jam like consistency.
- Cool and serve: Remove from the heat and let it cool completely. The sauce will continue to thicken as it stands, perfect for spooning over everything, or sneaking a bite straight from the fridge.
Bintu’s Tips For Success
I’ve made this enough times to know that these tips and tricks make a big difference:
- Avoid overcooking. Once most of the cranberries have burst, switch off the heat, so this does not become too thick.
- Adjust sweetness to your taste. If you or your guests have a sweet tooth or citrus tooth you may want to add more sweetness or zest.
- For a smooth sauce: Blend it after it cools for a smoother version.
- Make it ahead! This sauce actually tastes better after a day in the fridge.
- Don’t toss the leftovers. Try it on yogurt, pancakes, or even a turkey sandwich. You’ll thank me later.
Storage
- Store: Stored the cooled sauce in the refrigerator, this will last for 5-6 days.
- Freeze: Freezes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Serving Suggestions
I do spoon this straight into my mouth but I also love serving it with Stuffed Turkey Breast, or this easy Sheet Pan Turkey Dinner as well as this Air Fryer Whole Chicken or easy Instant Pot Whole Chicken and Crockpot Mashed Potatoes as well as this Green Bean Casserole.
It is certainly a major part of all my Thanksgiving sides and alongside all my Thanksgiving Mains. Leftovers can me served over Ninja Creami Vanilla Ice Cream, Cheese Cakes, yogurt, pancakes, or even a turkey sandwich.
FAQS
Absolutely. Double or triple the ingredients and cook for the same amount of time. Just make sure your sauce pan is big enough to hold it.
You sure can. Try a little bit of vodka, orange liquer or bourbon.
Absolutely. Reduce the sugar by a quater and adjust to taste. Remember thought, less sugar will mean this sauce is slightly more tart.
Orange Cranberry sauce
Ingredients
Instructions
- Combine the base ingredients: In a medium saucepan, stir together the orange juice, water, sugar, orange zest and cinnamon stick. Warm over medium heat, stirring now and then, until the sugar has completely dissolved.
- Add the cranberries: Add in the cranberries and bring to a gentle boil.
- Simmer: Reduce the heat and let the sauce bubble away for about 15 minutes, or until the cranberries have burst and the mixture has thickened into a jam like consistency.
- Cool and serve: Remove from the heat and let it cool completely. The sauce will continue to thicken as it stands, perfect for spooning over everything, or sneaking a bite straight from the fridge.
Notes
- Avoid overcooking. Once most of the cranberries have burst, switch off the heat, so this does not become too thick.
- Adjust the sweetness to your taste. If you or your guests have a sweet tooth or citrus tooth, you may want to add more sweetness or zest.
- For a smooth sauce, Blend it after it cools for a smoother version.
- Make it ahead! This sauce actually tastes better after a day in the fridge.
- Don’t toss the leftovers. Try it on yogurt, pancakes, or even a turkey sandwich. You’ll thank me later.
- Storage – Store the cooled sauce in the refrigerator; this will last for 5-6 days.
Nutrition
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
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