This Cranberry Orange Sauce is easy to make with cranberries, freshly squeezed orange juice, orange zest, and sugar. It’s a 20-minute condiment you NEED at your holiday dinner! Make it ahead of time or freeze it for later.
For more easy vegan holiday side dishes, check out my Vegan Dinner Rolls, my Easy Vegan Gravy, and these Creamy Vegan Mashed Potatoes.
I don’t know about you, but I can always tell when the cranberry sauce at our holiday dinners came from a can. A dead giveaway? The mouth-puckering sweetness. Homemade cranberry sauce is just so much better!
And once you try this Cranberry Orange Sauce recipe, I know you’ll feel the same. I made it with fresh cranberries, oranges I juiced and zested myself, and granulated sugar. Its sweet (but not too sweet), tart, and citrusy flavors are well-balanced and a hit with everyone at the table (even the cranberry sauce skeptics).
I make it every year for Thanksgiving and Christmas dinner! It brings a mouthful of brightness to every bite of my Vegan Turkey Roast and Vegan Stuffing. I absolutely love spreading the leftovers on sandwiches after the holidays, too.
Why make cranberry sauce with orange juice?
- Bright and citrusy – Adding orange juice and orange zest to cranberry sauce is an easy way to turn this underrated side into a must-try.
- The best holiday condiment – I’ll take homemade cranberry and orange sauce over the super sweet canned sauce any day! Its bright, tart, and sweet flavors are much tastier.
- Customizable – Aside from the orange juice and zest, my cranberry sauce recipe can also be customized with a splash of orange liqueur, warm spices, and natural sweeteners.
How to make orange cranberry sauce
Find the complete recipe with measurements in the recipe card below.
Add the cranberries to a saucepan. Add the sugar, water, and orange juice.
Recipe Tip
Adjust the flavor of your cranberry sauce! For a less sweet sauce, add 1/2 cup of sugar. For a sweeter sauce, increase the sugar by 1 to 2 tablespoons. Alternatively, if you prefer not to have it orange-flavored, omit the orange juice and zest and use 1 cup of water instead.
Heat the mixture to a boil over medium-high heat, then reduce the heat and simmer the sauce until most of the berries have burst and the mixture is slightly reduced.
Remove the pot from the heat and stir in the orange zest.
Transfer the cranberry sauce to a bowl and let it cool at room temperature for at least 30 minutes. After, chill it in the fridge for at least 2 hours before serving.
Serve and enjoy!
Frequently asked questions
You obviously need to spoon this cranberry orange sauce over slices of my Vegan Turkey Roast at Thanksgiving or Christmas dinner. It’s a perfect garnish for my Vegan Wellington and Vegan Ham Roast, too!
Got leftover cranberry sauce to use up? There’s nothing better than spreading it on toasted bread for a vegan turkey sandwich after Thanksgiving. You can even dollop it on a vegan yogurt parfait, top it on vegan vanilla ice cream, swirl it into vegan cheesecake bars, or layer it in your overnight oats.
Yep, frozen cranberries work just as well as fresh here. They’ll just take a little longer to break down.
I personally love this cranberry sauce as-is, but you could always stir in a pinch of cinnamon, nutmeg, or ginger if you’d like it to be on the cozier side. A splash of orange liqueur, like Grand Marnier, would also be delicious!
1/2 cup of pure maple syrup, coconut sugar, and date sugar/date paste can all be used as substitutes for granulated sugar.
Yes, you can make the sauce up to 1 week in advance. Just keep it covered in the refrigerator until you’re ready to serve.
After letting the sauce cool to room temperature, transfer it to an airtight container. It can be stored in the fridge for up to 5 days or in the freezer for up to 2 months.
Cranberry Orange Sauce
Ingredients
- 12 ounces fresh cranberries or frozen
- 1/2 cup granulated sugar
- 1/3 cup water
- 2/3 cup fresh orange juice
- 2 tablespoons orange zest
Instructions
- Rinse the cranberries, then add to a medium saucepan. Add the sugar, water and orange juice.
- Bring to a boil over medium-high heat, then reduce the heat and let simmer for 10-15 minutes, stirring occasionally, until most of the berries have burst and the mixture is slightly reduced.
- Remove from heat and stir in the orange zest.
- Transfer the cranberry sauce to a bowl or glass container and let cool for 30 minutes at room temperature. Transfer to the refrigerator and let chill for at least 2 hours before serving. It will thicken as it cools.
Notes
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Cranberry sauce will keep for up to 1 week in a covered container in the refrigerator. It can also be frozen.
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May use 1/2 cup pure maple syrup or coconut sugar or date sugar/date paste instead of the granulated sugar, if desired.
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If you don’t want it orange flavored, omit the orange juice and zest and use 1 cup of water instead.
I’ve make cranberry relish for years. I use the whole orange with the cranberries and grind it together. Add sugar mix well and refrigerate. It keeps for a month or more. I hope you will try it and enjoy. Eat it with turkey, chicken, pork etc. Great on a sandwich and makes a wonderful salad with pineapple with juice, dark red jello, and pecans.
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