| Prep | 5 minutes |
| Cook | about 12 minutes |
| Total | about 2 hours 45 minutes, including cooling and 2 hours in the fridge |
| Serves | 8 (about 2 cups) |
| Equipment | medium saucepan, wooden spoon, fine grater, citrus juicer, heatproof bowl |
Most homemade cranberry sauces start with a cup of water. This one leaves the water out entirely and simmers the berries in orange juice instead. Every drop of liquid in the pan carries flavor, so the finished sauce tastes of bright citrus all the way through rather than just at the finish, and a spoonful of fresh zest stirred in at the end adds a fragrant top note.
It takes four ingredients plus a pinch of salt and about twelve minutes on the stove. The cranberries burst as they simmer, the sauce looks loose in the pan, and then it sets into a thick, glossy, spoonable sauce as it chills. Make it a few days before a holiday meal and it is one less thing to think about on the day.
Ingredients
- 12 oz (340 g) fresh cranberries, about 3 cups – frozen berries work too and can go into the pan straight from the freezer.
- 1 cup (240 ml) orange juice, preferably freshly squeezed from 3 to 4 oranges – replaces the usual water and gives the sauce its citrus base.
- 3/4 cup (150 g) granulated sugar – balances the tartness of the berries; use as little as 1/2 cup for a sharper sauce.
- 1 tbsp finely grated orange zest – added at the end so its aroma stays fresh.
- A pinch of salt – rounds out the sweetness and makes the fruit taste brighter.
Zest the oranges before you juice them; it is much easier while the fruit is still whole and firm.
How to Make It
1. Dissolve the sugar – medium-high heat, 2 to 3 minutes
Pour the orange juice into the saucepan, add the sugar and bring it to a simmer over medium-high heat, stirring until the sugar dissolves. The liquid should look clear, with no grains of sugar left on the bottom of the pan.
2. Add the cranberries
Rinse the cranberries and pick out any soft or shriveled ones. Tip them into the simmering juice with the salt and stir. The berries will float at first and the liquid will briefly stop bubbling.
3. Simmer until the berries burst – 8 to 10 minutes
Let the sauce simmer, stirring now and then, until most of the cranberries have popped and the sauce has started to thicken. Lower the heat slightly if it spits. You will hear the berries popping; the sauce is ready when most of them have split and it coats the back of the spoon.
4. Stir in the zest
Take the pan off the heat and stir in the orange zest. The sauce will still look runny at this stage; that is expected.
5. Cool, then chill – at least 2 hours
Transfer the sauce to a heatproof bowl and let it cool at room temperature for about 30 minutes. Cover and refrigerate for at least 2 hours. It is ready when it has set into a thick sauce that holds a soft mound on a spoon.
Why It Thickens as It Cools
There is no cornstarch or gelatin in this sauce, yet it sets. The thickener comes from the fruit itself. As the Penn State Extension explains, cranberries are naturally rich in pectin and acid, and when they are cooked with sugar they form a gel much the way jelly does.
Simmering does two things: it bursts the berries, releasing the pectin into the liquid, and it reduces the juice so the sugar and pectin are concentrated enough to set. The gel only firms up once the sauce cools, which is why it always looks thinner in the pan than it will on the table.
That gives you control over the texture. Take it off the heat as soon as most berries burst for a looser, saucy result. Simmer a few minutes longer for a thicker, almost jammy sauce. For a chunkier texture, hold back about a quarter of the cranberries and stir them in once the first batch has burst, so some stay whole.
Ways to Use the Leftovers
A batch makes about 2 cups, and the sauce is useful well beyond the holiday plate. Several recipes on this site are built around it:
| Use | How |
|---|---|
| Baked brie | Spoon over a whole brie before baking, as in our cranberry baked brie |
| Leftover turkey sandwich | Spread inside a turkey and brie grilled cheese |
| Meatball glaze | Use in place of canned cranberry sauce in a meatball glaze |
| Breakfast | Swirl into yogurt or oatmeal |
| Cheesecake or pancakes | Spoon over as a ready-made fruit topping |
| Cheese board | Serve beside sharp cheddar, goat cheese or crackers |
| Roast chicken or pork | Serve on the side, like a relish |
For the sandwich, our turkey cranberry brie grilled cheese uses exactly this kind of thick sauce, and the glaze on our turkey stuffing meatballs is another good home for it.
Storing and Make-Ahead
Cranberry orange sauce is one of the best dishes to make ahead, because it needs time in the fridge to set anyway. Keep it covered in the refrigerator for up to a week. It also freezes well in an airtight container; thaw it overnight in the fridge and stir before serving.
If you buy fresh cranberries in season, keep a bag or two in the freezer. Penn State Extension recommends freezing them unwashed, or drying them well if they have been rinsed, so you can make this sauce whenever you need it.
Frequently Asked Questions
Can I use frozen cranberries?
Yes. Add them straight from the freezer; there is no need to thaw them. They may take a minute or two longer to burst.
Why is my cranberry sauce runny?
It is probably still warm. The sauce only sets as it chills. If it is still thin after a few hours in the fridge, return it to the pan and simmer for 2 to 3 minutes more.
Can I use less sugar?
Yes, down to about 1/2 cup. The sauce will be noticeably tart, which works well alongside rich roasts and cheese. Taste once the berries have burst and adjust then.
For a sweet way to finish the same meal with the same flavors, try our cranberry orange custard pie, and find more holiday sides and mains among our dinner recipes.
Cranberry Orange Sauce
Ingredients
Method
- Bring the orange juice and sugar to a simmer in a medium saucepan over medium-high heat, stirring until the sugar dissolves.
- Rinse the cranberries, discard any soft ones, and add them to the pan with the salt.
- Simmer, stirring occasionally, for 8 to 10 minutes, until most of the cranberries have burst and the sauce coats the back of a spoon.
- Remove from the heat and stir in the orange zest.
- Cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours, until thick.
Notes
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