This Orange Cranberry Sauce recipe only requires 5 ingredients and 20 minutes to make! It is tart, packed with fresh orange zest and juice, and is the perfect addition to your Thanksgiving table.
Every singer year I go to a potluck Friendsgiving dinner. And since I'm a baker, you would probably assume that I bake a Vegan Pumpkin Pie, or Vegan Apple Pie, or a pan of Vegan Dinner Rolls. But you'd be wrong.
I always make this Orange Cranberry Sauce recipe. Mostly because I'm afraid that no one else will bring it! I love cranberry sauce, and I feel like it is a requirement for a Thanksgiving dinner. It is the perfect bright and tangy contrast to all of the other rich foods. And it is so quick and easy to make!
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Why You'll Love This Recipe
- This recipe only requires 5 simple ingredients.
- And it is ready in just 20 minutes!
- This Orange Cranberry Sauce is the perfect addition to your Thanksgiving or holiday table.
- It is packed with flavor from fresh orange zest and juice.
- And most importantly, it is absolutely delicious!
Ingredients
Fresh Cranberries: Fresh cranberries are essential! And you can only find them in grocery stores during the Fall, so make the most of them. Typically, they are packaged in 12-oz bags, so you will need one bag for this recipe.
Orange Zest and Juice: Orange zest and juice add so much flavor and dimension to the cranberry sauce while still keeping it pretty traditional. You will need 2 oranges.
White and Brown Sugar: Cranberries are super tart, so sugar is necessary! I like to use a combination of white and brown sugar.
Instructions
Step 1. In a 2-quart saucepan, combine the cranberries, granulated sugar, orange juice, water, brown sugar, and orange zest.
Step 2. Place the mixture over medium heat and bring to a simmer, stirring occasionally.
Reduce the heat to low and simmer for 13-15 minutes, stirring occasionally, until the cranberries have popped and the mixture has thickened.
Serve!
Recipe FAQs
Store in an airtight container in the refrigerator for up to 10 days.
My favorite flavor to pair with cranberry is orange, but lemon and vanilla are also delicious.
Technically, you can eat fresh cranberries, but people typically don't because they are incredibly tart and bitter.
Bad cranberries typically sink. But I like to pick through them on a plate because sometimes the bad ones don't sink!
Expert Recipe Tips
Be sure to thoroughly pick through the cranberries to remove any old, soft berries. I always find at least 10 in every bag!
I make this Orange Cranberry Sauce recipe ahead of time if I'm making a bunch of other Thanksgiving dishes on the holiday. I'll typically make it up to 4 days before the actual dinner because I want some time to eat it after with the other leftovers!
Use the back of a wooden spoon to smash any cranberries that have not fully popped once everything is really soft. But if you like your cranberry sauce to be chunky, just skip this step!
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📖 Recipe
Orange Cranberry Sauce
Equipment
- 1 2 Quart Saucepan
- Measuring Cups and Spoons
Ingredients
- 12 Ounces Fresh Cranberries, picked through to remove any soft berries
- ¾ Cup Granulated Sugar
- ½ Cup Fresh Orange Juice this is approximately the juice of 2 oranges
- ½ Cup Water
- 2 tablespoon Light Brown Sugar
- 2 teaspoon Orange Zest this is approximately the zest from 1 orange
- 1 Pinch Kosher Salt
Instructions
- In a 2-quart saucepan, combine the cranberries, granulated sugar, orange juice, water, light brown sugar, orange zest, and salt. Stir to combine.12 Ounces Fresh Cranberries, picked through to remove any soft berries, ¾ Cup Granulated Sugar, ½ Cup Fresh Orange Juice, ½ Cup Water, 2 tablespoon Light Brown Sugar, 2 teaspoon Orange Zest, 1 Pinch Kosher Salt
- Place the sauce pan over medium heat, stirring occasionally until the mixtrure simmers.
- Reduce the heat to low and simmer, stirring occasionally, for 13-15 minutes or until most of the cranberries have popped and the mixture has thickened.
- Remove from heat and use the back of a wooden spoon to pop any cranberries that have not fully popped yet, if desired. If you like a chunkier cranberry sauce, skip this step.
- Allow the cranberry sauce to cool slightly and serve or store in the refrigerator for up to 10 days.
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