Description
This Homemade Cranberry Orange Sauce is a vibrant, tangy, and sweet accompaniment perfect for holiday meals or any occasion. Made from fresh cranberries simmered with orange juice, zest, cinnamon, and a hint of vanilla, this sauce offers a glossy, thick texture with a fresh citrus aroma. It’s easy to prepare on the stovetop and can be made ahead, served chilled or at room temperature, making it an ideal complement to turkey, chicken, or festive dishes.
Ingredients
Scale
Ingredients
- 12 ounces fresh or frozen cranberries, rinsed and drained
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/4 cup water
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 teaspoon extra orange zest for garnish
- 4 fresh rosemary or thyme sprigs for garnish
Instructions
- Prepare the Orange Zest and Juice: Finely zest one large orange to measure 1 tablespoon of zest for the sauce and reserve an additional 1 teaspoon for garnish. Juice the orange (and a second one if needed) until you have 1/2 cup of fresh orange juice. Set the reserved zest aside for serving.
- Combine and Simmer Base Ingredients: In a medium, heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/2 cup orange juice, 1/4 cup water, 1 tablespoon orange zest, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon sea salt. Stir to mix well, then bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
- Add Cranberries and Cook: Add the 12 ounces of cranberries to the saucepan, stirring to coat them evenly with the hot orange mixture. Return to a steady simmer and cook for 10–12 minutes, stirring occasionally, until the majority of cranberries have burst and the sauce is thick and glossy.
- Adjust Texture: For a smoother, less chunky sauce, gently smash some extra cranberries against the side of the pan using the back of a spoon while cooking, until you achieve your preferred consistency.
- Add Vanilla and Cool: Remove the saucepan from heat and stir in 1/2 teaspoon vanilla extract. Allow the sauce to cool to room temperature in the pan, during which it will continue to thicken.
- Refrigerate: Transfer the cooled sauce into a serving bowl or airtight container, cover, and refrigerate for at least 2 hours to chill and set.
- Garnish and Serve: Just before serving, sprinkle the reserved 1 teaspoon of orange zest over the sauce and tuck in 4 fresh rosemary or thyme sprigs for garnish. Serve chilled or at cool room temperature.
Notes
- The sauce can be made 1-2 days ahead and stored in the refrigerator to develop deeper flavors.
- Adjust the sugar level to taste if you prefer a less sweet or tangier sauce.
- Fresh or frozen cranberries may be used; if frozen, do not thaw before cooking.
- For a smoother sauce, blend after cooking or strain to remove seeds.
- Substitute cinnamon with a pinch of ground cloves or allspice for a different spice profile.
- This sauce pairs beautifully with turkey, chicken, pork, or as a spread on sandwiches.
