Go Back

Cranberry Sauce with Orange

This cranberry sauce with orange beats the canned version by miles, and it takes barely 20 minutes from start to finish. The combination of tart cranberries and bright citrus creates a sauce that is both vibrant and elegant, working perfectly alongside turkey, ham, or even roasted chicken.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces fresh cranberries about 3 cups
  • 1 cup granulated sugar
  • 1 cup fresh orange juice from 2 to 3 medium oranges
  • 2 tablespoons fresh orange zest
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon optional but recommended
  • Pinch of ground cloves optional

Equipment

  • Medium saucepan with a heavy bottom
  • Wooden spoon or silicone spatula
  • Microplane or fine grater for zesting
  • Citrus juicer or hand squeezer
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Glass storage jars or containers

Method
 

  1. Rinse the fresh cranberries under cool water and pick through them to remove any stems or shriveled berries.
  2. Use a microplane to zest the orange, measuring out 2 tablespoons of zest and setting it aside in a small bowl. Then juice the orange into a measuring cup until you have 1 cup of juice.
  3. Pour the orange juice and sugar into your saucepan and stir to combine.
  4. Dump the rinsed cranberries into the saucepan and give everything a good stir to coat the berries with the juice mixture.
  5. Set the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally. Once it reaches a boil, you should see the cranberries beginning to pop.
  6. Lower the heat to medium and simmer the sauce for 10 to 12 minutes, stirring occasionally. The berries will continue to burst and break down, thickening the sauce naturally.
  7. Stir in the orange zest, salt, cinnamon, and cloves if using.
  8. Drop a small spoonful of sauce onto a cold plate and let it sit for 30 seconds. If it wrinkles slightly when you push it with your finger, the sauce has reached the proper consistency.
  9. Remove the saucepan from heat and let the sauce cool for 15 minutes before transferring to jars or a serving bowl. The sauce will thicken more as it cools.

Notes

Do not skip tasting the sauce before serving, as the balance of sweetness and tartness varies depending on the juice from your oranges. Add a pinch more sugar if needed, or a squeeze of fresh lemon if it tastes too sweet. Make the sauce a day or two ahead if you are hosting a large meal. It keeps covered in the refrigerator and actually improves as flavors meld overnight. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.