Fresh cranberries and orange make a bright make-ahead sauce for the festive table.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Substitutions
Use half orange juice and half water for a milder citrus flavor. Reduce sugar to 1/2 cup / 100 g for a tarter sauce.
Practical tip
Stop cooking while some berries remain whole for a pleasantly textured sauce.
Storage and reheating
Refrigerate for up to 7 days or freeze for up to 2 months.
Recipe card
Homemade Cranberry Orange Sauce
Ingredients
Method
- Combine cranberries, sugar, orange juice, zest, optional cinnamon, and salt in a saucepan.
- Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes, stirring occasionally, until most berries burst.
- Remove the cinnamon stick. Cool for 20 minutes; the sauce thickens as it cools.
- Transfer to a covered container and chill or serve at room temperature.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 82 kcal |
| Protein | 0.3 g |
| Fat | 0.1 g |
| Saturated fat | 0.0 g |
| Carbohydrate (including fiber) | 21.1 g |
| Fiber | 1.3 g |
| Sugar | 18.0 g |
| Sodium | 1 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can I use frozen cranberries?
Yes. Add them directly from frozen and allow a few extra minutes to return to a simmer.
Why is it thin while hot?
Natural pectin thickens the sauce as it cools.
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