This Homemade Cranberry Sauce with Orange Juice is perfect for Thanksgiving. It’s easy to make and adds a delicious tartness to your Thanksgiving feast.
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Homemade Cranberry Sauce with Orange
Cranberry Sauce is one of my favorite things for Thanksgiving. But one of the things I don’t like about the classic cranberry sauce is that it’s loaded with sugar.
Instead, I like using freshly squeezed orange juice and less sugar, which makes it a bit healthier and adds a bright, tart flavor to the recipe.
Cranberries are tart, so the orange juice adds a citrus tang and sweetness, and increases the depth of flavor.
You also get even vitamin C from the freshly squeezed orange juice, so it’s a win-win situation.
Love dips and sauces? Try our In n Out Sauce (Copycat), 3 Ingredient BBQ Sauce, Spicy Honey Mustard, Roasted Red Pepper Feta Dip, and Mango Chili Sauce.
Ingredient Notes and Substitutions
- Cranberries – You can use either fresh or frozen cranberries.
- Sugar – we used granulated sugar for this recipe, but you can also use honey or maple syrup if you prefer.
- Orange Juice – Freshly squeezed orange juice gives the best flavor. If you don’t have freshly squeezed orange juice, you can use store bought orange juice. Sweetened cranberry juice is also an option if you want an even sweeter sauce.
- (Optional) Orange zest
How to Make Cranberry Sauce
In a medium saucepan, combine cranberries, orange juice, and sugar.
Bring to a simmer over medium heat and cook until all the cranberries have burst and the sauce has thickened – about 10 minutes.
Taste and adjust sweetness as needed by adding more sugar if desired.
Once finished, remove from heat and let cool for 15 minutes before serving.
Recipe Tips and Variations
- I highly recommend using the orange zest for extra flavor.
- Add some spices such as cinnamon, allspice, or nutmeg for a festive flair. Or a cinnamon stick during the simmering.
- Use up to 1 1/2 cups of sugar instead of orange juice for a more traditional Cranberry sauce.
Make ahead and Storage Instructions
This sauce can easily be prepared ahead of time. Let it cool completely, and then store it in an airtight container in the refrigerator for up to 5 days.
You can also freeze it for up to 3 months. Let it thaw overnight in the fridge before serving.
Get the Full Cranberry Sauce Recipe Below
Cranberry Sauce
Equipment
- medium saucepan
Ingredients
- 12 ounces (1 bag) fresh or frozen cranberries
- ¾ cup sugar
- ⅓ cup orange juice (for freshly squeezed, this equals 1 large orange or 2-3 mandarin oranges)
optional
- 2 teaspoons orange zest
Instructions
- In a medium saucepan, add the fresh or frozen cranberries, sugar, orange juice, and orange zest (if using). Bring to a simmer over medium heat (3-5 minutes).
- Lower the heat to medium-low to keep a low simmer. Cook, uncovered, stirring occasionally until the cranberries are soft and starting to burst (about 10 minutes).
- Remove the saucepan from the heat, the sauce will thicken as it cools. Let cool at least 10-15 minutes before serving. Serve chilled or at room temperature. Store in the fridge for up to 5 days for a make-ahead recipe.
Notes
- I highly recommend using the orange zest for extra flavor.
- Add some spices such as cinnamon, allspice, or nutmeg for a festive flair. Or a cinnamon stick during the simmering.
- Use up to 1 1/2 cups of sugar instead of orange juice for a more traditional cranberry sauce.
Nutrition
