Homemade cranberry sauce is so simple that you will never go back to the can. Fresh cranberries pop and soften in orange juice and sugar, creating a glossy, tangy-sweet sauce in about 15 minutes.
This easy orange cranberry sauce uses fresh cranberries with orange juice and zest for bright flavor. It is a make ahead cranberry sauce that keeps for days, which frees up your Thanksgiving Day.
Recipe at a Glance
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Total Time | 20 minutes (plus chilling) |
| Servings | 10 servings (about 2 cups) |
| Category | Side Dish / Condiment |
Why You’ll Love This Homemade Cranberry Sauce
- Only 5 ingredients and 20 minutes
- Bright, fresh orange flavor with the perfect tang
- Can be made up to a week ahead
- Easy to adjust the sweetness and texture
- Delicious on turkey, toast, and yogurt
Ingredients You’ll Need
- 12 ounces fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- ¾ cup fresh orange juice and ¼ cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1 pinch salt
How to Make Fresh Cranberry Sauce with Orange Juice
- Rinse the cranberries and pick out any soft or shriveled ones.
- Combine the sugar, orange juice, water, cinnamon stick, and salt in a medium saucepan over medium heat and stir until the sugar dissolves.
- Add the cranberries and bring to a boil.
- Reduce the heat and simmer for 10 to 12 minutes, stirring occasionally, until most of the berries have popped and the sauce thickens.
- Remove from the heat, discard the cinnamon stick, and stir in the orange zest.
- Cool to room temperature, then chill for at least 2 hours; the sauce will thicken as it cools.
Tips for the Best Make-Ahead Cranberry Sauce
- Do not overcook; the sauce thickens significantly as it cools.
- Add a splash of water if it looks too thick after chilling.
- Taste before serving and add a little more sugar if you prefer it sweeter.
- Use fresh orange juice for the brightest flavor.
- Mash some berries for a smoother texture, or leave them whole.
Variations to Try: Orange Cranberry Sauce Ideas
- Add a splash of port wine or bourbon at the end.
- Stir in chopped pecans or toasted walnuts.
- Replace half the sugar with maple syrup.
- Add a pinch of ground ginger or cloves.
How to Store It
Store in an airtight container in the fridge for up to 10 days. Freeze for up to 3 months and thaw overnight in the fridge. Stir before serving and add a splash of orange juice if it has thickened too much.
Frequently Asked Questions
Can I use frozen cranberries for cranberry sauce?
Yes. Use them straight from the freezer and add a couple of extra minutes to the simmer time.
How far ahead can I make homemade cranberry sauce?
Up to 10 days ahead. It keeps beautifully in the fridge and the flavor improves over time.
Why is my cranberry sauce bitter?
Underripe cranberries or too little sugar can taste bitter. Add a bit more sugar and simmer a couple more minutes.
How do I thicken cranberry sauce?
Simmer a few minutes longer and let it cool completely; the natural pectin in cranberries thickens it as it chills.
Homemade Cranberry Sauce
Ingredients
Equipment
Method
- Step 1: Rinse the cranberries and discard any soft ones.
- Step 2: Combine the sugar, orange juice, water, cinnamon stick, and salt in a saucepan and stir until the sugar dissolves.
- Step 3: Add the cranberries and bring to a boil.
- Step 4: Simmer 10 to 12 minutes until most berries pop and the sauce thickens.
- Tip: The sauce will thicken more as it cools.
- Step 5: Discard the cinnamon stick and stir in the orange zest.
- Step 6: Cool, then chill at least 2 hours before serving.
Notes
Make it up to 10 days ahead to free up time on Thanksgiving Day.