Best Easy Cranberry Orange Sauce Recipe

My homemade cranberry sauce with orange zest is so easy that you’ll never need to buy the canned kind again. It takes just 4 ingredients and about 10 minutes on the stove. The berries pop, the sauce thickens, and the whole kitchen smells like oranges.

 

My Best Cranberry Sauce

For years I suffered through Thanksgiving after Thanksgiving with the cranberry sauce that comes in the can. You know the kind. It slides out in one jiggly log and you slice it. I never liked cranberry sauce as a kid, and I never understood why.

Then my Mom made homemade cranberry sauce one Thanksgiving, and we both wondered why on earth we had never made it from scratch. It is so simple, and it tastes fresh and bright, nothing like the can.

My favorite part is stirring the cranberries into the sugar water. The reds come to life, and you can hear the berries pop as they crack open. It’s such a satisfying recipe to make!

For more easy Thanksgiving recipes, check out my cornbread stuffing, green bean casserole, one-hour dinner rolls, and pumpkin pie.

Why My Cranberry Orange Sauce Is The Best

• Make ahead friendly – it chills in the fridge until you’re ready to serve, which takes one dish off your Thanksgiving day list.
• Fresh orange zest – it adds a bright citrus flavor that makes this taste so much better than plain cranberry sauce.
• Only 4 ingredients – no fancy pantry items, so it’s budget friendly and easy to pick up at any grocery store.

Cranberry Sauce Ingredients

• Fresh cranberries – the star of the sauce. They burst as they cook and give it that thick, jammy texture.
• Water – the base of the sugar syrup that the cranberries simmer in.
• Sugar – balances the tartness of the cranberries.
• Orange juice – adds sweetness and citrus flavor. Juice a fresh orange, or use store-bought orange juice.
• Orange zest – the secret to the amazing smell and bright flavor. You’ll need a zester for this.

Substitutions and Variations

• No fresh orange? Use orange juice from a carton in place of the juice of one orange.
• Only have frozen cranberries? Use them straight from the freezer. They may need a couple extra minutes to burst.
• Want it less sweet? Cut back a little on the sugar. Taste at the end and stir in more if you need it.
• Want extra flavor? Add a cinnamon stick while the sauce simmers and remove it before serving.
• Want a smoother sauce? Mash the berries with a spoon or potato masher after cooking.

How to Make Homemade Cranberry Sauce

1. Bring 3/4 cup of water and the juice of one orange (or 1/4 cup or orange juice) to a boil in a medium sauce pan.
2. Add cranberries and orange zest (about 2 teaspoons) and return to a boil.
3. Reduce heat and boil gently for about 10 minutes, until the cranberries burst and the sauce starts to thicken.
4. Pour sauce into a bowl, cover and let rest at room temperature.
5. Cover and chill until ready to serve.

What Do You Eat Cranberry Sauce With?

As my Mom and I were making the cranberry sauce this year, my daughter asked, “What do you eat with cranberry sauce?”

Good question.

We explained it’s like a Thanksgiving condiment. Many people eat cranberry sauce with a bit of turkey, or with a bite of stuffing. Other eat it with their mashed potatoes.

Still others put is on a sandwich the next day with a mixture of all the fixings for the perfect post holiday leftover.

I’ve got a tip for you too, add some of this homemade cranberry sauce to the inside of refrigerator croissant rolls before you bake them!

Cranberry Sauce FAQs

Can I make cranberry sauce ahead of time?
Yes. It holds up well in the fridge and gets better as the flavors blend.

Why didn’t my cranberry sauce thicken?
It thickens as it cools. If it still looks thin once chilled, simmer it a few more minutes and chill it again.

Do I have to use fresh oranges?
Fresh orange zest gives the best flavor, but you can use orange juice from a carton in place of the fresh juice.

Can I use frozen cranberries?
Yes. Use them straight from the freezer, no thawing needed.

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