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Overhead view of a bowl of orange cranberry sauce topped with orange zest with orange slices and fresh cranberries on the side.
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5 stars (1 ratings)

Cranberry Orange Sauce

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!
Prep Time5 minutes
Cook Time15 minutes
Chilling time2 hours
Total Time2 hours 20 minutes
Course: Sauce, Side Dish
Cuisine: American
Servings: 10 servings
Calories: 63kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. Cranberry sauce will keep for up to 1 week in a covered container in the refrigerator. It can also be frozen.
  2. May use 1/2 cup pure maple syrup or coconut sugar or date sugar/date paste instead of the granulated sugar, if desired.
  3. If you don't want it orange flavored, omit the orange juice and zest and use 1 cup of water instead.

Nutrition

Serving: 1of 10 servings | Calories: 63kcal | Carbohydrates: 16g | Protein: 0.3g | Sodium: 1mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 15mg | Calcium: 7mg | Iron: 0.1mg