Cranberry Orange Sauce is a bright, tangy complement to any holiday table. This easy homemade cranberry sauce requires just a handful of ingredients and comes together quickly, delivering the perfect balance of tart cranberries and sweet citrus.
The contrast of tart and sweet makes this sauce ideal with roast turkey or glazed ham, and it’s also delicious spooned over baked brie or used in desserts. It keeps well, so you can make it ahead to simplify your holiday preparations.
Why We Love Homemade Cranberry Sauce
Homemade cranberry sauce tastes fresher and brighter than canned varieties. Fresh cranberries burst as they cook, creating a vibrant sauce that highlights orange juice and zest. It’s versatile: pair it with turkey, ham, pork tenderloin, or use it as a topping for baked brie and desserts.
Ingredients
This cranberry orange sauce uses simple pantry ingredients. For best flavor use fresh orange juice and either fresh or frozen cranberries.
- Sugar – white sugar
- Water
- Orange Juice – fresh squeezed is best
- Cranberries – fresh or frozen
- Cinnamon Sticks
- Whole Cloves
- Ground Ginger – ground is convenient, fresh ginger may also be used
⭐️ Full ingredient measurements and step-by-step instructions are provided in the recipe card below.
Tips for Making Homemade Cranberry Sauce
- Use Fresh Cranberries – they provide the best texture and flavor, though frozen berries work well too.
- Cook Until They Pop – combine water, sugar, orange juice, cranberries, cinnamon sticks, ginger and orange zest in a saucepan. Bring to a boil and stir until sugar dissolves, then simmer until berries begin to pop.
- Maintain Medium Heat – cook over medium heat and stir frequently to avoid scorching the sugar on the pan bottom.
- Choose Your Texture – for a chunkier sauce, remove from heat once berries start to burst. For a smoother, jelly-like sauce, cook a bit longer and mash or blend before chilling.
Making Ahead and Storing Cranberry Sauce
This sauce is excellent to make ahead. Transfer it to an airtight container and refrigerate for up to two weeks. Keep it chilled until serving.
You can also freeze the sauce for up to three months in a freezer-safe container. Thaw in the refrigerator at least 24 hours before serving.
Other Thanksgiving Favorites
- Cranberry Salsa
- Sweet Potato Casserole
- Green Bean Casserole
- Creamy Corn Casserole
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Cranberry Orange Sauce
10 mins
10 mins
Ingredients
- ¾ cup sugar
- ½ cup orange juice fresh
- 1 tablespoon orange zest
- ½ cup water
- 12 ounces cranberries fresh or frozen
- 2 cinnamon sticks
- 5 whole cloves
- ¼ teaspoon ground ginger
Instructions
- Combine sugar, orange juice, water, cranberries, cinnamon sticks, ginger and orange zest in a saucepan over medium heat. Bring to a boil and stir until the sugar is dissolved.
- Continue to cook and stir for about 10 minutes until cranberries begin to pop. Remove from heat when desired texture is reached; shorter cooking yields chunkier sauce, longer yields a smoother result.
- Spoon out the cinnamon sticks and cloves and discard.
- Allow the sauce to cool; it will thicken as it cools. Transfer to a jar and refrigerate.
Notes
- Nutrition facts are an estimate.
- Pour warm sauce into a warm jar; it will thicken further as it cools.
- For a smoother texture, mash the berries with a fork or blend briefly before chilling.
- Store in the refrigerator up to two weeks or freeze for up to three months.
Nutrition
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