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+ servings
cranberry orange sauce
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5 from 5 votes

Cranberry Orange Sauce

Fresh Cranberry Sauce with 4 ingredients and takes just 15 minutes to make. Orange juice and orange zest sweeten and brighten the flavor.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: condiments, sauces
Cuisine: American
Servings: 12 servings
Calories: 67kcal

Ingredients

  • ¾ cup Sugar
  • ½ Cup Orange Juice, freshly squeezed (about 2 oranges)
  • ½ Cup Water
  • 12 ounces Cranberries, fresh or frozen
  • 1 Tablespoon Orange zest
  • ¼ teaspoon Cinnamon, optional

Instructions

  • Zest 1 tablespoon of fresh orange peel (be sure to do this before you cut and squeeze the oranges for juice). Set aside
  • Freshly squeeze oranges to equal 1/2 cup of juice
  • In a medium saucepan, add sugar, orange juice, water and cranberries. Bring to a boil and stir to make sure sugar is fully dissolved.
  • Add orange zest, and then reduce to medium and let simmer for 10-15 minutes. Cranberries will start to burst and sauce will thicken.
  • Sprinkle in cinnamon (optional) and blend well.
  • Cool and serve chilled or at room temperature. Garnish with a little bit of orange zest, if desired.

Notes

  • If you want a less chunky sauce mash the soft cranberries a little
  • If you want a slightly thicker sauce cook an extra 5 minutes on medium-low
  • Frozen cranberries will take a few minutes longer to burst and thicken
  • Zest a little extra from the oranges if you want to use some zest as a garnish
  • Sub in maple syrup or brown sugar for the regular sugar, if desired
MAKE AHEAD:
  • You can make up to 5 days ahead of time and store it in the refrigerator or up to 2 months ahead of time sealed and stored in the freezer.

Nutrition

Serving: 1ounce | Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 10mg | Calcium: 5mg | Iron: 1mg