Why You’ll Love This Recipe
I love how quick and simple this cranberry sauce is to make—just 15 minutes start to finish. It’s bursting with fresh flavor and the balance of sweet and tart is just right. The orange juice adds a citrusy twist that makes it stand out, and the brown sugar gives it a deeper richness. It’s also make-ahead friendly, which makes my Thanksgiving prep way less stressful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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¼ cup white sugar
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¼ cup brown sugar
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Zest of one orange
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Juice of one orange (about ½ cup)
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½ cup water
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1 (12 oz) bag fresh cranberries
Directions
First, I zest the orange using a zester and then cut it in half to squeeze out all the juice—I usually end up with about half a cup.
Next, I heat a large pot over medium heat and add the white sugar, brown sugar, and water. I stir occasionally until the sugar is fully dissolved.
Then I stir in the orange zest, orange juice, and the fresh cranberries. I let everything simmer gently for about 10 minutes. The cranberries begin to pop and burst, creating that thick, jammy texture I’m looking for.
Once the cranberries are soft and the sauce has thickened slightly, I remove it from the heat and let it cool completely at room temperature. After that, I chill it in the fridge until I’m ready to serve.
Servings and timing
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Servings: 6
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: 15 minutes
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Calories (estimated): ~100–120 per serving (based on sugar content)
Variations
If I want to switch it up, I sometimes add a cinnamon stick or a pinch of ground cloves while it simmers. For extra texture, I mix in chopped pecans or walnuts after cooking. I’ve also added diced apples or a splash of port wine for a fancier twist. If I want a slightly less sweet version, I cut back on the sugar by a tablespoon or two—it still comes out great.
Storage/Reheating
This sauce is perfect for making ahead. I usually make it 2–3 days before Thanksgiving and store it in the fridge. Once cooled to room temperature, I transfer it to an airtight container. It keeps well for up to 7 days in the refrigerator.
If I have leftovers, I freeze them in a freezer-safe container or bag for up to 3 months. When I’m ready to use it, I thaw it overnight in the fridge. I never need to reheat it—this sauce is best served chilled or at room temperature.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, I can. I don’t even need to thaw them—just add them straight into the pot. I might need to simmer for an extra couple of minutes, but it works just as well.
Can I reduce the sugar?
Absolutely. I sometimes reduce the total sugar by a few tablespoons if I want a tarter flavor. I just make sure not to cut too much, or the sauce can get overly sharp.
How do I know when the cranberry sauce is done?
I look for most of the cranberries to have burst and the sauce to thicken slightly. It will continue to thicken as it cools, so I don’t overcook it.
What can I do with leftover cranberry sauce?
Leftovers are amazing on turkey sandwiches, stirred into oatmeal, spooned over yogurt, or even used as a glaze for roasted meats. I also use it as a base for cranberry vinaigrette.
Can I double the recipe?
Yes, I often do when I’m feeding a crowd. I just double each ingredient and keep an eye on the pot—it may need a couple more minutes to cook through, but otherwise it scales perfectly.
Conclusion
This cranberry orange sauce is one of the easiest—and most rewarding—dishes I make during the holidays. It’s bright, bold, and full of real flavor that canned versions just can’t match. I love how quickly it comes together and how well it pairs with turkey, chicken, or even pork. It’s a small side that makes a big impact, and once I started making it from scratch, I never went back.
Print
Easy Homemade Fresh Cranberry Orange Sauce Recipe
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This easy homemade fresh cranberry orange sauce recipe is bursting with sweet and tangy flavor—perfect for Thanksgiving dinner or any time you need a fruity side dish.
Ingredients
¼ cup white sugar
¼ cup brown sugar
Zest of 1 orange
Juice of 1 orange (about ½ cup)
½ cup water
1 (12 oz) bag fresh cranberries
Instructions
Zest the orange using a zester and set aside.
Juice the orange—aim for about ½ cup of juice.
In a large pot, combine white sugar, brown sugar, and water. Heat over medium and stir occasionally until sugars dissolve.
Add in the orange zest, orange juice, and cranberries.
Simmer for about 10 minutes, stirring occasionally. The cranberries will begin to pop and break down into a sauce.
Remove from heat and let cool completely.
Serve chilled for best flavor.
Notes
Make Ahead: This sauce is best made 2–3 days in advance and served chilled, making it a stress-free Thanksgiving side.
Storage: Store cooled sauce in an airtight container in the fridge for up to 1 week.
Freezing: Cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
