Cranberry sauce is the perfect side dish for any holiday meal. It is great with turkey, stuffing, plain, or on leftover turkey sandwiches. Every Thanksgiving I make fresh cranberry orange sauce. I love the flavor the orange juice and zest adds to the tart cranberries.
Every year on our Thanksgiving table we have my fresh cranberry orange sauce and a blob of jellied cranberry sauce from a jar. My brother loves the jiggly cranberry sauce that tastes like the can. I don’t know why, I can’t stand it. My dad likes to please everyone so we always serve both. My cranberry sauce is always a hit, while the blob usually only has one slice missing.
Fresh cranberry sauce is simple to make. I love watching the cranberries burst when they start to boil. I add fresh orange juice and zest to compliment the cranberries. The sauce will thicken as it cools. I always make it the day before the big meal and chill it in the refrigerator. This classic cranberry sauce is a must make every holiday season. Skip the jiggly jar sauce and make fresh cranberry orange sauce this year.
If you like this fresh cranberry sauce, you might like our Maple Cranberry Sauce too!
Fresh Cranberry Orange Sauce
- 2 cups sauce
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup orange juice
- 4 cups fresh or frozen cranberries
- 1 tablespoon orange zest
- 1. Rinse cranberries with cold water. In a medium saucepan, add sugar, water, and orange juice. Stir until sugar dissolves. Bring to a boil and add cranberries and orange zest. Return to a boil and then reduce heat to medium low. Cook until cranberries start to burst, about ten minutes.
- 2. Remove from heat and let cool to room temperature. Pour sauce into a serving bowl and chill in the refrigerator. Serve chilled.
- *Note-you can make the sauce 1-2 days in advance.