Bright and Tangy Orange Cranberry Sauce Recipe
This classic cranberry sauce recipe combines fresh cranberries with orange juice and zest for a bright, tangy flavor that's perfect as a holiday side dish or condiment. Sweetened with sugar and simmered until bursting with juicy goodness, it's easy to make and ideal for making ahead or freezing.
- Prep Time: 5 Minutes
- Cook Time: 12 Minutes
- Total Time: 17 Minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- ½ cup water
- ½ cup fresh orange juice, from two oranges
- ¾ cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
Instructions
- Combine Liquids and Sugar: In a medium saucepan over high heat, combine the water, fresh orange juice, and sugar. Bring the mixture to a rolling boil, ensuring the sugar fully dissolves.
- Add Cranberries and Flavorings: Stir in the fresh or frozen cranberries, orange zest, and a pinch of salt. Return the mixture to a boil.
- Simmer the Sauce: Reduce the heat to medium and let the sauce boil gently for 12 minutes. During this time, most cranberries will burst open. Use a spoon to mash any remaining whole cranberries to release their juices and create a thick sauce.
- Cool and Chill: Transfer the cranberry sauce to a serving bowl. Cover the bowl and refrigerate until ready to serve, allowing the flavors to meld and the sauce to thicken further.
Notes
- Cranberry sauce can be made ahead and stored in a covered container in the refrigerator for up to 10 days.
- You can freeze cranberry sauce for up to two months; thaw it overnight in the refrigerator before serving.
- If you prefer a smoother sauce, blend the cooked sauce slightly after removing from heat.
- Adjust the sugar amount if you prefer a tarter or sweeter sauce.
- Fresh orange zest adds bright citrus notes, but lemon zest can be substituted if desired.
