This Cranberry Sauce with Orange Juice is the perfect balance of sweet and tart with a burst of citrus flavor. Easy to make in just 20 minutes, this classic Thanksgiving recipe is make ahead-friendly and tastes so much better than canned.
Living in a town filled with cranberry bogs, cranberry season feels extra special. Every October, I watch the cranberry-filled trucks drive by my house. And on my morning walk, I'm treated to the sight of farmers harvesting the floating crimson berries from flooded bogs.
Needless to say, making fresh cranberry sauce is one of my favorite Thanksgiving traditions.
I like to add orange juice and zest to my cranberry sauce recipe. Not only does it add a vibrant citrus flavor that’s perfect for the holidays, but it also helps balance the tartness of the cranberries.
Today, I’m walking you through how to make the best cranberry sauce with orange juice, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite ways to repurpose this seasonal recipe.
Craving more cranberries? Try my Christmas cranberry jam, cranberry walnut sourdough bread, or cranberry orange sourdough muffins.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Cranberries- Use either one 12-ounce bag of fresh cranberries or about 4 cups of frozen cranberries. Both work perfectly. If using frozen cranberries, there’s no need to worry about thawing them.
- Orange Juice- Approximately four oranges will yield one cup of fresh orange juice. A citrus squeezer can help extract the most juice from each orange. You can also substitute some or all of the orange juice for water.
- Sugar- By using only ¾ cup of sugar, the natural cranberry and orange flavors shine through.
- Orange Zest- Adding fresh orange zest gives the cranberry sauce a more intense orange flavor. Use a microplane or cheese grater, being mindful to avoid the bitter white rind.
Tips for Success
- Use fresh ingredients. Opt for fresh, ripe oranges and plump, firm cranberries for the best flavor and texture.
- Adjust sugar to taste. I’ve reduced the sugar in this recipe slightly to highlight the cranberries’ natural tartness. However, feel free to use more or less sugar to suit your taste.
- Control consistency. If you prefer a chunkier, thinner consistency, leave more cranberries whole. For a smoother, thicker sauce, mash the cranberries thoroughly.
- Cool before chilling. Allow the sauce to cool to room temperature before refrigerating to prevent condensation and maintain the correct consistency.
- Make ahead. You can prepare homemade cranberry sauce with orange juice up to one week ahead of time, making it easy to fit into your busy holiday schedule.
- Experiment with flavors. Don’t be afraid to make this cranberry sauce recipe your own and experiment by adding different flavors.
How to Make Cranberry Sauce with Orange Juice
Here is how to make homemade orange cranberry sauce.
Step 1: Dissolve the sugar. In a medium saucepan over medium heat, combine the freshly squeezed orange juice and granulated sugar. Whisk continuously until the sugar is completely dissolved and the mixture comes to a gentle boil.
Step 2: Cook the cranberries. Reduce the heat to low and carefully add the whole cranberries to the pot. Let the mixture simmer for about 10 minutes, or until most of the cranberries have burst. If you prefer a smoother texture, you can use the back of a wooden spoon to gently mash the cranberries to reach your desired consistency.
Step 3: Stir in orange zest. Once the cranberries have cooked down, remove the saucepan from the heat. Stir in the zest from half of an orange.
Step 4 (optional): Strain the cranberry sauce. If you prefer a completely smooth cranberry sauce, strain it before chilling. Place a fine-mesh sieve over a clean bowl. Gently pour the cooked cranberry mixture into the sieve, using the back of a spoon to press it through. This will remove any remaining solids, leaving you with a silky, smooth sauce. Discard the solids and transfer the strained sauce to your dish for chilling.
Step 5: Chill the cranberry sauce. Allow the cranberry sauce to cool to room temperature. Then, transfer it to a dish and place it in the refrigerator to chill. As it cools, the sauce will naturally thicken.
Serving Suggestions
Cranberry sauce is a must-have for Thanksgiving dinner, pairing well with classic dishes like turkey and stuffing. It also pairs well with other Thanksgiving side dishes such as roasted balsamic Brussels sprouts, sautéed green beans, and butternut squash.
How to Store & Make Ahead
Fresh cranberry sauce can be stored in an airtight container in the refrigerator for 10-14 days. If you're making it ahead for Thanksgiving, I recommend only making it up to a week before for the best flavor.
If you want to save it for longer, freeze it in a freezer-safe container for up to 3 months. Just remember to thaw it in the fridge overnight before serving!
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Cranberry Sauce with Orange Juice
Equipment
- Fine mesh sieve optional
Ingredients
- 1 cup (about 4 oranges) freshly-squeeze orange juice
- ¾ cup granulated sugar
- 12 ounces (about 4 cups) whole cranberries fresh or frozen
- Zest from ½ of an orange
Instructions
- In a medium saucepan over medium heat, combine the freshly squeezed orange juice and granulated sugar. Whisk continuously until the sugar is completely dissolved and the mixture comes to a gentle boil.1 cup (about 4 oranges) freshly-squeeze orange juice, ¾ cup granulated sugar
- Reduce the heat to low and carefully add the whole cranberries to the pot. Let the mixture simmer for about 10 minutes, or until most of the cranberries have burst. If you prefer a smoother texture, you can use the back of a wooden spoon to gently mash the cranberries to reach your desired consistency.12 ounces (about 4 cups) whole cranberries
- Once the cranberries have cooked down, remove the saucepan from the heat. Stir in the zest from half of an orange.Zest from ½ of an orange
- Optional: If you prefer a completely smooth cranberry sauce, strain it before chilling. Place a fine-mesh sieve over a clean bowl. Gently pour the cooked cranberry mixture into the sieve, using the back of a spoon to press it through. This will remove any remaining solids, leaving you with a silky, smooth sauce. Discard the solids and transfer the strained sauce to your dish for chilling.
- Allow the cranberry sauce to cool to room temperature. Then, transfer it to a dish and place it in the refrigerator to chill. As it cools, the sauce will naturally thicken.
- Before serving, give the sauce a gentle stir to ensure the flavors are evenly distributed. Enjoy!
Notes
- Quick Tip: If you prefer a chunkier, thinner consistency, leave more cranberries whole. For a smoother, thicker sauce, mash the cranberries thoroughly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Make Ahead: Prepare cranberry sauce up to one week before serving.
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