Fresh Cranberry Orange Sauce: Tangy & Bright (Print Version)

Make vibrant Fresh Cranberry Orange Sauce with ease! A zesty, sweet-tart homemade recipe for holidays or everyday meals.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 12 oz (340g) fresh cranberries, rinsed
02 - 1 cup (200g) granulated sugar
03 - 1/2 cup (120ml) water

→ Flavor Boosters

04 - 1 tablespoon orange zest (from 1 medium orange)
05 - 1/2 cup (120ml) fresh orange juice
06 - Pinch of salt

→ Optional Extras

07 - 1 cinnamon stick
08 - 1 star anise pod

# Instructions:

01 - First things first, grab all your ingredients. Rinse your fresh cranberries thoroughly; you don't want any stray bits in your sauce! Then, zest your orange. This is honestly my favorite part, watching those vibrant orange curls fall, smelling that incredible citrus aroma. Be careful not to get too much of the white pith, as it can be bitter. A microplane makes this step super easy, and it really sets the stage for a bright, flavorful sauce.
02 - Now, into a medium saucepan, toss your rinsed cranberries, granulated sugar, water, fresh orange juice, and that beautiful orange zest. Add your tiny pinch of salt and any optional spices like a cinnamon stick or star anise now. Give it a good stir to combine everything. Bring this mixture to a gentle boil over medium heat, watching as the sugar dissolves. This is where the magic starts to happen, creating a vibrant base.
03 - Once it's boiling, reduce the heat to a simmer. You'll start to hear little popping sounds—that's the cranberries bursting! This usually takes about 5-7 minutes. Keep stirring occasionally to prevent sticking. The sauce will look a bit watery at first, but don't worry, it'll thicken as it cools. This step is crucial for getting that perfect texture.
04 - Continue to simmer for another 5-10 minutes, or until most of the cranberries have burst and the sauce has thickened to your liking. It should coat the back of a spoon. Remember, it will get much thicker as it cools down, so don't overcook it! I always taste a tiny bit here to check for sweetness and tartness, carefully, because it's hot!
05 - If you added a cinnamon stick or star anise, carefully remove them from the sauce. They’ve done their job infusing all that lovely flavor. Now, take the saucepan off the heat and let the sauce cool completely. As it cools, it will continue to thicken, becoming that beautiful, spoonable consistency we all love. Don't rush this part!
06 - Once cooled to room temperature, transfer your homemade sauce to a clean jar or an airtight container. Pop it into the refrigerator for at least an hour to chill thoroughly. Chilling not only helps it set beautifully but also allows the flavors to meld and deepen. Serve it cold or at room temperature, honestly, it's delicious either way! Enjoy your hard work.

# Notes:

01 - Don't overcook the cranberries; they burst pretty quickly and then the sauce thickens as it cools.
02 - You can make this sauce a few days ahead and store it in the fridge; it actually tastes better the next day!
03 - A splash of Grand Marnier at the end? Trust me, it adds a little something special, I tried it once and it was *chef's kiss*.
04 - Serve it warm or chilled, honestly, it's good both ways, but I love it slightly warm with turkey.

# Equipment Needed:

01 - Medium saucepan
02 - Microplane or zester
03 - Whisk or spoon
04 - Airtight container

# Nutrition (Per Serving):

Calories: 150
Total Fat: 0g
Total Carbohydrate: 38g
Protein: 0g

Back