Orange Cranberry Sauce (Whole-Berry • 15 Min)

Bright citrus, ruby-red shine, and a quick stovetop set, an easy, make-ahead classic for Thanksgiving tables and leftover sandwiches.

In one small pot, oranges lift tart cranberries into a glossy, spoonable sauce that tastes like the holidays without the fuss.

Why You’ll Love It

• Fast + foolproof: 15 minutes on the stove fits Cranberry Sauce Recipes Easy and busy holiday timelines.
• Citrus-forward flavor: Orange juice + zest deliver the “best of” Homemade Cranberry Sauce Thanksgiving brightness.
• Whole-berry texture: Jammy with pops of fruit—perfect for Whole Cranberry Sauce Recipes (blend for smooth).
• Make-ahead friendly: Sets better overnight; fridge-stable up to 10 days.
• Flexible lanes: Bourbon swirl, spicy jalapeño kick, or quick Canned Cranberry Sauce Recipes upgrade.
• Multi-use: Side, spread, or thin into a Cranberry Dipping Sauce for meatballs and tenders.

Ingredients (notes only)

• Cranberries (12 oz/340 g) – fresh or frozen; no thaw needed.
• Sugar (⅔–1 cup/135–200 g) – adjust to taste or swap part maple/honey.
• Orange juice (¾ cup) + water (¼ cup) – citrus lift without bitterness.
• Orange zest (1–2 tsp) – perfume and flavor; add fresh at the end.
• Pinch fine salt – rounds tartness.
• Optional flavor lane: cinnamon stick, 1–2 Tbsp bourbon, 1 minced jalapeño for Spicy Cranberry Sauce, ½ tsp vanilla to finish.

Step-by-Step Instructions

1. Combine: Cranberries, sugar, orange juice, water, zest, and a pinch of salt in a saucepan.
2. Boil → Simmer: Bring to a boil, then simmer 10–12 min, stirring; berries will burst and mixture will thicken.
3. Flavor finish: Off heat, stir in cinnamon/vanilla. For Bourbon Cranberry Sauce, add bourbon and warm 1 minute. For spicy, stir in minced jalapeño to taste.
4. Texture: Leave whole-berry, mash lightly, or blend smooth (strain for jellied).
5. Set: Transfer to a glass jar; cool. Sauce thickens significantly as it chills.
6. Serve or store: Chill at least 2 hours for clean spoon swirls.

Serving with turkey? Cook poultry to 165°F / 74°C internal and rest 10 minutes.

Pro Tips

• Stop a little loose: It gels in the fridge—don’t over-reduce.
• Too tart/sweet? Add 1–2 Tbsp sugar or 1 tsp lemon juice to balance.
• High shine: Stir in 1 tsp unsalted butter at the end.
• Seed-free slices: Blend hot and strain, then chill in a loaf pan 4–6 hours.

Variations (mapped to interests)

• Bourbon Cranberry Sauce: 1–2 Tbsp bourbon + pinch cinnamon.
• Spicy Cranberry Sauce: Stir in minced jalapeño and a squeeze of lime.
• Cranberry Orange Relish (no-cook): Pulse raw cranberries, peeled orange, and sugar to taste—fresh, chunky.
• Canned Upgrade (5-min): Fold orange zest + 1 Tbsp marmalade into canned whole-berry; warm briefly.
• Dipping Sauce: Thin finished sauce with 1–3 Tbsp water and a splash of vinegar for nuggets/meatballs.

How to Serve

• With roast turkey, ham, and rolls; on leftover turkey sandwiches.
• Spoon over baked brie, cheesecake, or yogurt parfaits.
• Brush on meatballs or pork tenderloin as a glaze.

Make Ahead & Storage

• Make-Ahead: 1–7 days (better on day 2).
• Fridge: Up to 10 days, covered.
• Freeze: Up to 2 months; thaw overnight in fridge.
• Loosen: Warm gently with 1–2 Tbsp water or juice.

FAQs

Can I use frozen cranberries? Yes—no thaw needed; same timing.
Why didn’t it set? Reduce 2–3 more minutes; it thickens more as it cools.
How to make it smooth/jellied? Blend hot, strain seeds, and chill in a mold for sliceable sauce.
Less sugar version? Use ½ cup sugar + ¼ cup maple; add a pinch of salt and extra zest to balance.

Simple Nutrition Table (estimate, per 2 Tbsp)

Calories ~55 | Carbs ~14g | Sugars ~12g | Fiber <1g | Fat 0g
Estimates only; varies with sweetener and reduction.