Fresh Cranberry Orange Sauce

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Fresh Cranberry Orange Sauce Recipe on twopeasandtheirpod.com The BEST cranberry sauce and it's so easy to make!

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

Fresh Cranberry Orange Sauce

5 from 5 votes
Servings
2 cups sauce

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup orange juice
  • 4 cups fresh or frozen cranberries
  • 1 tablespoon orange zest

Instructions

  1. 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. 2. Remove from heat and let cool to room temperature. Pour sauce into a serving bowl and chill in the refrigerator. Serve chilled.
  3. *Note-you can make the sauce 1-2 days in advance.

 

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I actually have an old school cranberry grinder that I use to make sauce. I’m so excited to whip it out this year. We usually add apples, oranges & walnuts to ours. It is my favorite part of the Thanksgiving meal!!

  2. I have always loved cranberry sauce, even the canned kind, but when I tried Betty Crocker’s cranberry orange relish, I stopped looking further. I LOVE it. You don’t have to cook, only chop it up in the Cuisinart and let it sit a few hours or overnight. So fresh. My daughter makes it now, but she cuts the sugar way down. I have to admit, it’s still good, but it’s really tart! When she’s not looking I sneak in some more sugar. I use it to top ice cream when the turkey is gone.

  3. I grew up with the cranberry sauce in a can and didn’t know what I was missing until I started using fresh cranberries. I love how they burst also and so easy to prepare. I use orange juice/zest plus chopped apples. Homemade is the way to go.

  4. Love cranberry sauce of any kind. (Even the jellied kind that holds the shape of the can.) Has anyone tried to can their own sauce? It seems like this recipe would work well preserved. Any recommendations?

    1. Uncle Paul if you come visit you can have whatever you want:) Let us know if you need help with anything. We can come up sometime!

  5. This looks delicious, easy-to-make AND I can make it in advance! Adding this to my Thanksgiving menu. Thanks Maria. …And what is it about there being one person in every family that likes canned cranberry sauce? ICK! I just don’t get it.

  6. I always loved the jellied cranberry sauce. Then two years ago I made homemade and have never looked back. I don’t have a “go to” recipe so I’ll give yours a try this year.
    ~ingrid

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  8. I made this for Thanksgiving and it converted a few people to the non-canned kind. Yum! Even better on turkey sandwiches the next day.

  9. I always make my cranberry sauce the exact same way. Same ingredients as you except for the water. And I grind them fresh- no cooking. It has to be amde at least one day ahead so the flavors can marry. Happy Thanksgiving.

  10. I just made this recipe and it smells yummy and tastes yummy! It was also fun with the cranberries cooking and popping. I know it is going to be hit for my Christmas Eve dinner tomorrow. Thanks for sharing your creative dish! Two Peas, Merry Christmas!

  11. Hi, was looking for similar as first tried when living 6 months in Steamboat Springs 2006-07. We bought cranberry/orange sauce from the salad bar at one of the supermarkets there and I was hooked! We don’t get fresh cranberries here so will be trying the dried ones which are still very juicy. Any day now! I am sure it won’t disappoint.

  12. I’ve never made cranberry sauce, but I want to make it this year I ly problem is I’m diabetic any way I could make a sugar free version if it???

  13. I LOVE this recipe! I make it every Thanksgiving and Christmas, and everyone raves about it! It’s so simple and smells amazing as it cooks! Not to mention that it’s sooo pretty!

  14. This year I made homemade cranberry jelly. I used an old pumpkin can that I had cleaned and let it sit in that overnight. I also sprayed it with cooking spray and then wiped out the excess. On thanksgiving I took a frosting knife and loosened it from the can and slid it onto a plate. It was as a hit. It was so easy to make, was so good, and even had the lines like the store bought stuff. It didn’t have the clear look of store bought jelly but it is so tasty. Maybe your brother and others would like this?!

    Bring 4 cups cranberries, 2 cups sugar, 1 cup water, 2 tablespoons lemon juice, 2 strips of lemon peel, and a pinch of salt to a boil. Reduce the heat to medium and simmer until the berries pop and the sauce thickens, 20 to 25 minutes; cool. Puree, then strain. Chill.

  15. This sounds so good. We have cranberries whenever I serve a poultry meal. I found this wonderful cranberry dip recipe that has apricot (or peach) jam and pecans served over cream cheese on Allrecipes site. I love cranberries whatever the season!!

  16. Hey, is there a way or a recipe to cut down on the sugar or substitute Stevia or something? Over half of us are diabetic now but we love cranberry sauce and feel so deprived-lol . Also that pie sounds fabulous but the same sweet problem there. Love your blog and your recipes!


  17. This was absolutely delicious.  I don’t really like cranberry sauce but thought it was great.  My mom (who does love it) raved about it, as did all of the other guests.  Will put this in the permanent T-day recipe book!  Thanks!


  18. This is my go-to recipe every Thanksgiving! So delicious! I usually add a bit of cinnamon and nutmeg in too. Everyone raves about it and there are never any leftovers. Thank you for a great recipe!

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