Sides · Thanksgiving, Christmas
Cranberry Orange Sauce
A bright cranberry-orange sauce with enough citrus to balance a rich Thanksgiving plate, easy to make ahead and one less thing to handle while guests arrive.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- About 2 cups
The recipe card
Cranberry Orange Sauce
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- About 2 cups
Ingredients
- 12 oz (340 g) fresh or frozen cranberries
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) orange juice
- 1/2 cup (120 ml) water
- 1 tsp finely grated orange zest
Method
- Combine sugar, orange juice, and water in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add cranberries. Return to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, until most berries burst and the sauce thickens slightly.
- Remove from the heat and stir in orange zest. The sauce will thicken more as it cools.
- Transfer to a serving dish and cool before serving, or refrigerate in a covered container.
Make Ahead
Make it up to 1 week ahead. It thickens as it cools and tastes better after a night in the fridge, which makes it the easiest dish on the menu to get out of the way early.
Storage and Reheating
Storage: Refrigerate in a covered jar up to 10 days. Freeze up to 2 months; thaw overnight in the fridge and stir.
Reheating: Serve cold or at room temperature. For warm sauce, heat gently in a small pan with a splash of water or orange juice.
Make It a Meal
Goes well with:
