Description
This Homemade Cranberry Orange Sauce is a vibrant, flavorful condiment perfect for holiday meals or year-round enjoyment. It combines fresh cranberries simmered in a sweet and tangy orange juice mixture with hints of cinnamon and vanilla, resulting in a glossy, thick sauce with a perfect balance of sweet and tart. Garnished with fresh orange zest and rosemary or thyme, this sauce adds a refreshing and aromatic touch to any dish.
Ingredients
Scale
Sauce 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
Garnish
- 1 teaspoon extra orange zest
- 4 fresh rosemary or thyme sprigs
Instructions
- Prepare the Orange Zest and Juice: Finely zest one large orange, measuring out 1 tablespoon of zest for the sauce and reserving 1 teaspoon for garnish. Juice the orange (and a second 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 granulated sugar, orange juice, water, orange zest, ground cinnamon, and sea salt. Stir to mix, then bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
- Add Cranberries and Cook: Stir in the cranberries, coating them evenly in the orange mixture. Bring the mixture back to a steady simmer and cook for 10–12 minutes, stirring occasionally, until most cranberries pop and the sauce thickens with a glossy finish.
- Adjust Texture: For a less chunky consistency, gently smash a few extra cranberries against the pan’s side using the back of a spoon until you reach your preferred texture.
- Finish with Vanilla and Cool: Remove from heat and stir in vanilla extract. Allow the sauce to cool to room temperature in the pan; it will thicken further as it cools.
- Chill the Sauce: Transfer the cooled sauce to a serving bowl or airtight container. Cover and refrigerate for at least 2 hours or until fully chilled and set.
- Garnish and Serve: Just before serving, sprinkle the reserved orange zest over the sauce and tuck in fresh rosemary or thyme sprigs. Serve chilled or at cool room temperature.
Notes
- For a sweeter sauce, adjust sugar to taste.
- The sauce thickens more as it cools; adjust cooking time if thinner texture is desired.
- Can be made up to three days ahead and refrigerated.
- Use fresh herbs for garnish to add aroma but remove before serving if preferred.
- Can be served alongside turkey, chicken, pork, or as a spread on sandwiches.
