This bright and tangy cranberry orange sauce is the perfect side for your holiday feast! With fresh cranberries and a splash of orange juice, it’s a burst of flavor in every bite.
It’s so easy to make, and your guests will think you spent all day on it. I love serving it with turkey, but it’s also yummy on sandwiches—it’s like a fruit party on your plate! 🦃🍊
Key Ingredients & Substitutions
Fresh Cranberries: These are the star of the sauce, providing that tart flavor. If you can’t find them fresh, frozen cranberries work well too—just thaw them before cooking.
Granulated Sugar: This balances the tartness of the cranberries. If you want a healthier option, you might try honey or maple syrup, but start with less, as they are sweeter.
Orange Juice & Zest: Freshly squeezed orange juice brings brightness and acidity. If you’re short on oranges, bottled juice can substitute, but stay away from concentrates, as they can taste different.
Cinnamon & Cloves: These spices add warmth to the sauce. If you’re not a fan, feel free to leave them out. Ginger or nutmeg can be exciting alternatives!
How Do You Ensure the Perfect Sauce Consistency?
Getting the right thickness for your cranberry sauce is essential. You want it to be syrupy but not too runny. Here’s how:
- Cook on medium-low heat and stir often, allowing cranberries to burst and release their natural pectin.
- If the sauce seems too thin after it cools, simmer it a little longer until it thickens to your liking.
- Remember, it will thicken up more as it cools, so don’t overcook it.
A nice tip I learned is to make the sauce a day in advance. It lets the flavors meld together beautifully! Plus, it’s one less thing to worry about on the big day.
Cranberry Orange Sauce
Ingredients You’ll Need:
- 12 oz (about 3 cups) fresh cranberries
- 1 cup granulated sugar
- 1 cup freshly squeezed orange juice (about 2-3 medium oranges)
- 1 tablespoon orange zest (from 1 orange)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground cloves (optional)
- 1 sprig fresh rosemary (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. Additionally, it’s best to let the sauce cool for a bit, as it will thicken further while cooling. If you’re making it ahead of time, it can be refrigerated for up to a week!
Step-by-Step Instructions:
1. Rinse the Cranberries:
Start by rinsing the fresh cranberries under cold water to clean them up. As you do this, look for any soft or damaged berries and remove them. We want you to have only the best cranberries in your sauce!
2. Combine Ingredients:
In a medium saucepan, mix the rinsed cranberries with the granulated sugar, orange juice, orange zest, and if you’re using them, the ground cinnamon and cloves. Give everything a good stir to combine the flavors.
3. Cook the Mixture:
Place the saucepan over medium-high heat and bring the mixture to a boil. Once it reaches a boil, lower the heat to medium-low. Let it simmer gently, stirring occasionally, until most of the cranberries have burst and the sauce thickens, which should take about 10-15 minutes.
4. Cool the Sauce:
After cooking, remove the saucepan from the heat. Allow the sauce to cool for a bit—it will thicken even more as it cools. It’s perfectly fine to leave it at room temperature for about 30 minutes before serving or refrigerating.
5. Serve and Enjoy:
Once cool, transfer your cranberry orange sauce to a serving bowl. If you’re feeling fancy, garnish it with a slice of orange and a sprig of rosemary for a beautiful presentation. Serve it chilled or at room temperature alongside your favorite dishes!
Enjoy the bright, tangy, and sweet flavors that complement everything from turkey to sandwiches!
Can I Use Frozen Cranberries Instead?
Absolutely! Frozen cranberries work perfectly. Just make sure to thaw them before using, and there’s no need to adjust the cook time significantly—though they may take a minute or two longer to soften.
How Can I Store Leftovers?
Store any leftover cranberry orange sauce in an airtight container in the fridge for up to a week. It can even be frozen for up to 3 months if you want to save it for later; just thaw it in the fridge overnight when you’re ready to use it!
What Can I Substitute for Sugar?
If you’re looking for a healthier option, you can substitute granulated sugar with honey or maple syrup. Start with about 3/4 cup, as they are sweeter than sugar. Adjust to taste as you cook!
Can I Make This Sauce Ahead of Time?
Yes, it’s a great idea! You can prepare the sauce 1-2 days in advance and store it in the fridge. Making it ahead allows the flavors to meld beautifully for a tastier result!