Sun-bright cranberries meet fresh orange for a sauce that sparkles with sweet-tart flavor. This 15-minute recipe is foolproof, make-ahead friendly, and a holiday essential I make every single year.
Cranberry Sauce with Orange Juice (15 Minutes)
Equipment
- 1 Medium saucepan
- 1 Colander
- 1 Microplane or fine grater
- 1 Wooden spoon
- 1 Immersion blender (optional)
Ingredients
Cranberry Sauce
- 12 oz fresh cranberries rinsed and drained (about 3 cups)
- 1 cup freshly squeezed orange juice
- 1 tsp orange zest finely grated
- 0.5 cup granulated sugar to taste; add up to 3/4 cup
- 1 pinch fine sea salt
Optional aromatics & finish
- 1 cinnamon stick add during simmer; remove before serving (optional)
- 0.25 tsp ground cinnamon optional alternative to cinnamon stick
- 0.25 tsp ground ginger optional
- 1 tsp vanilla extract optional
- 1 tbsp orange liqueur (Grand Marnier or Cointreau) optional; up to 2 tbsp
Instructions
Make the Sauce
- Rinse and sort the cranberries: Place cranberries in a colander, rinse with cool water, and pick out any soft or shriveled berries.
- Combine ingredients in a saucepan: Add cranberries, orange juice, sugar, and a pinch of salt to a medium saucepan. If using a cinnamon stick, add it now.
- Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves and the liquid begins to simmer, about 3 to 4 minutes.
- Cook until the berries burst: Simmer 6 to 8 minutes, stirring occasionally, until most berries pop and the sauce thickens slightly. Reduce heat if it bubbles too vigorously.
Finish & Cool
- Remove from heat. Stir in orange zest, vanilla, and orange liqueur if using. Taste and adjust sweetness or acidity with a little more sugar or juice.
- Discard any whole spices. The sauce will look loose when hot but thickens as it cools. Cool to room temperature, then refrigerate until serving.
Notes
Nutrition
Why You’ll Love This Cranberry Sauce with Orange Juice
- Fast and reliable on a busy cooking day
- Fresh orange juice and zest add natural brightness
- Easy to adjust sweetness to your taste
- Make ahead up to a week for stress-free hosting
- Wonderful on turkey, ham, sandwiches, and cheese boards
Cranberry Sauce with Orange Juice Ingredients & Substitutions
- 12 ounces fresh cranberries, rinsed and drained (about 3 cups)
- 1 cup freshly squeezed orange juice (from about 3 to 4 oranges)
- 1 teaspoon finely grated orange zest
- 1/2 to 3/4 cup granulated sugar, to taste
- Pinch of fine sea salt
- Optional aromatics: 1 cinnamon stick or 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1 teaspoon vanilla extract
- Optional finish: 1 to 2 tablespoons orange liqueur such as Grand Marnier or Cointreau
Substitutions & Swaps
- Cranberries: Frozen work perfectly. No need to thaw, just add 1 to 2 extra minutes of simmer time.
- Sweetener: Use 1/2 cup maple syrup or honey in place of sugar. For less sweet sauce, start with 1/3 cup and add more at the end.
- Juice: Mix orange juice with up to 1/2 cup water or apple cider for a milder citrus note.
- Warming spices: Try allspice, cloves, or star anise in place of cinnamon. Remove whole spices before serving.
- Citrus: Swap in some lemon zest for extra zing or fold in a few segments of peeled clementine at the end.
Step-by-Step Instructions to Make Cranberry Sauce with Orange Juice
Rinse and Sort the Cranberries
Place cranberries in a colander, rinse with cool water, and pick out any soft or shriveled berries.
Combine Ingredients in a Saucepan
Add cranberries, orange juice, sugar, and a pinch of salt to a medium saucepan. If using a cinnamon stick, add it now.
Bring to a Gentle Simmer
Set over medium heat and cook, stirring occasionally, until the sugar dissolves and the liquid begins to simmer, about 3 to 4 minutes.
Cook Until the Berries Burst
Simmer 6 to 8 minutes, stirring occasionally, until most berries pop and the sauce thickens slightly. Reduce heat if it bubbles too vigorously.
Add Zest and Adjust
Remove from heat. Stir in orange zest, vanilla, and liqueur if using. Taste and add a tablespoon of sugar or a splash of juice if needed.
Cool to Set
Discard any whole spices. The sauce will look loose when hot but thickens as it cools thanks to natural pectin. Cool to room temperature, then refrigerate.
Tips for Success
- Use freshly squeezed juice for the best flavor and aroma.
- Do not overcook. Pull it when most berries have burst and the bubbles look glossy, not frothy.
- Remember it thickens as it cools. If you like it looser, stir in 1 to 2 tablespoons of orange juice after chilling.
- A tiny pinch of salt makes the fruit taste sweeter without extra sugar.
- Make it ahead at least 4 hours so the flavors can marry.
Variations of Cranberry Sauce with Orange Juice
- Maple Bourbon: Sweeten with maple syrup and stir in 1 tablespoon bourbon off heat.
- Spiced Orange: Add cinnamon, ginger, and a strip of orange peel while simmering. Remove before chilling.
- Low Sugar: Start with 1/3 cup sugar or maple, then adjust. A splash of apple cider helps balance tartness.
- Jalapeño Lime: Add 1 to 2 teaspoons minced jalapeño and finish with 1 teaspoon lime zest for a lively kick.
- Pomegranate Twist: Replace 1/2 cup orange juice with pomegranate juice and add 1/4 cup arils at the end.
Serving Suggestions: What to Pair with Cranberry Sauce with Orange Juice
- Classic with roast turkey, ham, or chicken
- Spoon over baked brie or goat cheese with crackers
- Spread on leftover turkey sandwiches with sharp cheddar
- Swirl into yogurt, oatmeal, or chia pudding
- Drizzle over cheesecake, panna cotta, or vanilla ice cream
Storage & Reheating Instructions
- Refrigerator: Store in an airtight container up to 7 to 10 days.
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge and stir well.
- Reheat: Warm gently in a saucepan over low heat with a splash of orange juice or water, or serve cold or at room temp.
Memories Made Around the Table
The first year I hosted Thanksgiving, this bright cranberry-orange sauce saved my sanity. I made it two days early and everyone asked for the recipe between second helpings.
FAQs
Can I use frozen cranberries?
Yes. Use the same amount straight from the freezer and simmer 1 to 2 minutes longer.
How do I fix sauce that is too thin or too thick?
If thin, simmer a few more minutes. If too thick, stir in 1 to 2 tablespoons orange juice or water until it loosens.
Can I make it ahead?
Absolutely. Make up to a week in advance and refrigerate. The flavor improves over time.
How do I make a smooth cranberry sauce?
Blend the warm sauce with an immersion blender until smooth, or push through a fine mesh sieve for a seedless finish.
Is orange zest necessary?
It is optional, but it adds aromatic oils that make the orange flavor pop. Zest only the colored peel, not the bitter white pith.
Final Thoughts
With fresh citrus, a quick simmer, and a few smart tips, this cranberry sauce with orange juice delivers bright flavor in minutes. Make it once and it will become your holiday tradition too.