With its bright red color and lively sweet‑tart flavor, homemade cranberry orange sauce is a Thanksgiving essential. It’s simple to make from scratch, stores well, and can be prepared ahead of time. Beyond the holiday table, this versatile sauce is delicious on sandwiches, cheese boards, pancakes, waffles, yogurt, ice cream and cheesecake.
A holiday staple
This is a straightforward cranberry orange sauce recipe that belongs on any holiday table.
As the cranberries cook they burst and release juices that mingle with orange for a bright, balanced sauce — sweet with a pleasant tang.
Serve it with turkey and gravy or alongside classic sides such as roasted Brussels sprouts, green bean casserole and candied sweet potatoes. It also lifts breakfast and dessert dishes, and adds a pop of flavor to sandwiches and charcuterie boards.
- Easy and healthier: making this sauce from scratch is quick and far more satisfying than canned versions, and you control the sugar and ingredients.
- Versatile: use it for morning toast, waffles or pancakes, stir it into yogurt, spoon it over cheesecake or ice cream, or pair it with roasted meats and cheeses.
Skip the can and make your own cranberry sauce — it’s a simple way to impress guests and enjoy a fresher, more vivid flavor.
Can I make cranberry orange sauce in advance?
Yes. This sauce keeps well in the refrigerator for several days and can be frozen for longer storage. Cool completely before refrigerating in an airtight container, and reheat gently when ready to serve.
Ingredient notes
Measure the ingredients listed below when you are ready to make the sauce. In general:
- Cranberries: fresh or frozen both work. No need to thaw before cooking.
- Orange juice: fresh-squeezed gives the best flavor, but bottled or reconstituted concentrate is fine in a pinch.
- Orange zest: adds brightness; use grated zest or thin strips of peel.
- Salt: a pinch helps round the flavors. Use your preferred salt.
- Spices: a cinnamon stick or a small vanilla bean will soften the tartness and add depth; ground cinnamon or vanilla extract are suitable substitutes.
Variations & substitutions
- Sweetener: swap white sugar for honey or pure maple syrup for a different flavor profile.
- Savory twist: a touch of minced garlic or shallot and freshly ground pepper can balance sweetness for a savory condiment.
- Apple cranberry: fold in diced apples for added texture and natural sweetness.
- Nuts: toasted chopped walnuts or pecans add crunch and richness.
- Liqueur: a splash of orange liqueur added during cooking gives a subtle aromatic note; the alcohol will cook off.
Adjust to your taste
You can control texture and sweetness easily. For a smoother sauce, puree briefly; for more texture, leave some whole berries or add chopped nuts or fruit.
Sweeter or milder: cooking with a cinnamon stick or a split vanilla bean softens the tart edge and lends a mellow background flavor. Omit these if you prefer a brighter, tarter sauce.
Kitchen notes
- Be organized: read through the recipe, have ingredients measured and equipment ready for a smooth process.
- Bursting cranberries: if some berries remain whole, gently mash them with the back of a spoon or a potato masher to release juices.
- Too tart or too sweet: add a little more sugar or sweetener if it’s too tart; if it’s too sweet, balance with a splash of lemon juice or extra cranberries.
- Too thin: simmer a few minutes longer to reduce liquid, or whisk in a small cornstarch slurry and cook briefly until thickened.
- Texture preferences: use an immersion blender for a silky sauce, or leave it chunky and fold in nuts or dried fruit for contrast.
- Make-ahead: cool to room temperature, then store in an airtight container in the refrigerator for several days or freeze for longer storage.
Storage
Use airtight containers to keep the sauce fresh and to prevent it from absorbing refrigerator odors.
- Refrigerate: cool the sauce, transfer to a sealed container (glass jars are ideal) and refrigerate for up to a week.
- Freeze: cool completely, place in a freezer-safe container or resealable bag, remove excess air and freeze. Label with the date; it will keep for about a month.
- Thawing: thaw slowly in the refrigerator overnight, or reheat gently on the stovetop over low heat, stirring to prevent scorching.
More cranberry recipes:
-
Turkey Cranberry Sandwich -
Baked Cranberry French Toast (overnight option)
-
Cranberry Coffee Cake
-
Cranberry Sangria (holiday drink)
If you try this recipe and enjoy it, please leave a comment and a rating. If you run into any problems, describe them below and I’ll help troubleshoot. You can also subscribe to the site newsletter to receive baking tips and recipe updates.
As an Amazon Associate I may earn from qualifying purchases. Read the site disclosure policy.
Cranberry Orange Sauce (easy)
Paula Montenegro
2 cups
Sauces
Ingredients
- 12 ounces cranberries, fresh or frozen
- ½ cup orange juice
- ½ teaspoon orange zest
- ½ cup light brown sugar
- ¼ cup white granulated sugar
- ¾ cup water
- pinch of salt
For a sweeter flavored sauce:
- 1 small cinnamon stick or a pinch of ground cinnamon (optional)
- 1 small vanilla bean (optional)
- ⅛ teaspoon vanilla extract (optional; add at the end if used instead of the bean)
Instructions
- In a medium saucepan, combine the cranberries, orange juice, orange zest, light brown sugar, granulated sugar, a pinch of salt and the water.
- If using, add the cinnamon stick and/or a split vanilla bean. (If using vanilla extract, reserve it to add at the end.)
- Stir and bring the mixture to a simmer over medium heat. Reduce heat to medium‑low and cook, stirring occasionally, until the cranberries have burst and the sauce becomes thick and jammy, about 10 minutes.
- Remove the pan from the heat. If you used a vanilla bean, remove it now. If using vanilla extract, stir it in.
- Let the sauce cool to room temperature. It will thicken as it cools. Transfer to an airtight container or jars and refrigerate.
Notes
Juice options: fresh orange juice provides the brightest flavor, but bottled or concentrate will work.
Storage: refrigerate cooled sauce in airtight jars for up to one week. For longer storage, freeze in a labeled freezer-safe container for up to one month. Thaw overnight in the refrigerator or reheat gently on the stovetop over low heat.
If cranberries remain whole: mash gently to release juices or simmer a bit longer until they soften.