Make this easy, delicious Cranberry Orange Sauce in minutes … it’s made with fresh, simple ingredients and is perfect for Thanksgiving or any holiday meal!
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Are you pro Cranberry Sauce?
Personally, I LOVE it. But I just can’t get behind the canned stuffed, especially when it’s so easy to make from scratch. I mean, what is even in that canned jelly?
Thankfully, this homemade Orange Cranberry Sauce recipe couldn’t be simpler to make, and I’m so excited to share it with you today!
You are going to love this delicious sauce so much. And the fact that it takes minutes to make? Even better!
Cranberry Orange Sauce
Whether you’ve never made your own Cranberry Sauce before, or you’re looking for an easy twist on the classic, this Cranberry Orange Sauce is for you!
If you can stir a few ingredients together, you can make this recipe. Trust me on this one. It’s super simple and fast.
This homemade Cranberry Sauce is made with fresh orange juice and zest, and those flavors just scream Thanksgiving to me. The combination of cranberries and oranges is super classic, but this recipe also has an secret ingredients that makes it slightly different … find out what it is in the next section!
The nice thing about this homemade Cranberry Sauce recipe—especially when you’re serving it with a multi-course Thanksgiving meal—is that it can be made ahead. And less things to cook equals less stress on the big day. Which is never a bad thing during the holidays, right?
Orange Cranberry Sauce Ingredients
This fresh Cranberry Sauce is made with simple ingredients you’ll find in any grocery store. Here’s what you’ll need:
- Fresh Cranberries
- Fresh Ginger, Optional
You can find fresh cranberries in the produce section around holiday time. My grocery store always seems to be running short though, so I’d recommend stocking up when you see them. They’ll keep for about two to three weeks refrigerated.
As far as the orange goes, look for a big, juicy naval orange. You’ll be using the zest and the juice, so make sure the exterior is fresh and unblemished.
And the secret ingredient is …. fresh ginger. I love the bright, spicy flavor ginger adds to holiday foods. If you’re not feeling it though, then you can skip the ginger. You’ll be left with a traditional Cranberry Orange Sauce that’s still super tasty.
How to Make Cranberry Orange Sauce
Let’s get started on this simple sauce!
Start by picking over your cranberries and removing any that are soft or shriveled. Then, give the cranberries a quick rinse.
Zest the orange next. A microplane zester makes this super easy, but if you’re using a regular zest, make sure to mince the zest.
Once you’ve zested the orange, juice it. Combine the orange juice with enough water to equal one cup liquid. (For example, if you have 1/2 cup juice, you’ll add 1/2 cup water to it.)
Finally, grate the ginger. A microplane zester works great for this, too.
Tip: hold your microplace zester upside down as you zest the orange, and it will “catch” your zest.
Combine the cranberries, orange zest and juice, sugar, and ginger in a small saucepan.
Bring this mixture to a boil over high heat, then reduce the temperate to a simmer. As the sauce simmers, the cranberries will get tender and start to pop.
You’ll know the sauce is done when it has thickened slightly and most of the berries have popped. It should take about 10 minutes or so.
Once the sauce is done, let it cool a bit. Then, transfer it to an airtight container and store it in the refrigerator until you’re ready to eat it.
And that’s all there is to it! Couldn’t be simpler, right?
This recipe is practically fool proof, as long as you have high-quality ingredients. And the end result is super delicious.
Give it a try this Thanksgiving, and let me know what you think!
By that way … if you have any leftovers, use it to make this yummy Cranberry Jalapeño Dip.
What to Serve with Orange Cranberry Sauce
While Cranberry Sauce is a tasty addition to any fall / winter meal, it’s especially at home on the holiday table!
Here’s a special vegetarian holiday meal plan that I created to inspire your holiday feast … with all new recipes that I’m sharing this week:
- Baked Ricotta – a crave-worthy start to the meal that’s so easy to prepare!
- Garlic Mashed Potatoes – these yummy potatoes are the BEST. Serve them drizzled with melted butter or with my fave Mushroom Gravy.
- Mushroom Stuffing – no holiday meal is complete without an awesome dressing recipe, and this one is a fave.
- Cranberry Orange Sauce – you are here!
- Vegetable Pie – this showstopping entree will be the talk of your party.
- No Bake Pumpkin Cheesecake – you’re going to love this fun, easy twist on the classic pumpkin pie!
Looking for More Cranberry Recipes?
If you’re looking for even more cranberry recipes, make sure to try my Cranberry Jalapeño Dip, Baked Brie with Cranberries and Pecans, Wheat Berry Salad, White Chocolate Cranberry Cookies, Roasted Butternut Squash with Cranberries, or my Cranberry Sage Stuffed Acorn Squash.
Cranberry Orange Sauce
- 1 large orange
- 1 (12-ounce) bag cranberries
- 1/2 cup sugar
- 2 teaspoons grated fresh ginger
- Zest orange, then mince zest. Juice orange, then add enough water to juice to equal 1 cup.
- Combine orange juice and zest, cranberries, sugar, and ginger in a small saucepan.
- Bring to a boil over high heat. Reduce heat to a simmer, then cook until cranberries have softened and most have popped, stirring occasionally (about 10 minutes).
- Refrigerate sauce until ready to serve. Enjoy!