Homemade Fresh Cranberry Orange Sauce is SO much better than the canned kind and can be ready in just 20 minutes! Fresh or frozen whole cranberries are cooked with orange juice and natural sugars to create a perfectly sweet and tart compote. Pair this vegan and Paleo relish with Thanksgiving or Christmas dinner for a burst of flavor!
Say goodbye to canned cranberry sauce and hello to this fresh and homemade version with orange juice and zest!!
As a kid I always turned up my nose at the gelatinous glob of maroon jiggle. Who wants to eat something that looks like a science experiment?!
And then, I married my husband. And the main dish he looked forward to at Thanksgiving dinner was…
(Nope, not the Sweet Potato Casserole, Cornbread Dressing, or Green Bean Casserole…)
Cohl always looked forward to the fresh cranberry sauce that his mom cooked up from scratch. And rightfully so. It is incredible!
Using fresh ingredients gives the relish a delightful tartness while also being slightly sweet from a bit of natural sugars.
And if you like that sweet-and-savory combo, you’ll love coating your turkey slices with it on Thanksgiving day!
Plus it’s naturally gluten-free, Paleo (if using unrefined sugars!), vegetarian, and can easily be made vegan, too. So just about everyone at your dinner table can enjoy it!
Ingredients
The simple ingredients you need to make this fresh cranberry orange sauce recipe include:
- Cranberries. Either fresh or frozen are good options. Frozen cranberries do not need to be thawed before cooking. Avoid dried cranberries as they will not work in this recipe.
- Oranges. Fresh-squeezed navel orange juice and zest are the best, but blood and mandarin oranges may be substituted. Zest the orange with a microplane grater. If store-bought orange juice is used make sure to select fresh and not from concentrate.
- Sweetener. Mix in honey if you are not vegan and maple syrup or agave nectar if you are. You can even learn how to make sugar free cranberry sauce!
- Salt. You only need a pinch to bring out the natural sweetness.
How to Make Fresh Cranberry Orange Sauce
The basic steps for making fresh cranberry sauce are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Start the Base
Pour the orange juice, water, and sweetener into a medium-sized saucepan and bring to a boil.
You can either use a stainless steel or a non-stick saucepan.
Cook the Cranberries
Reduce the heat to medium and stir in the fresh or frozen cranberries, orange zest, and a pinch of salt.
Simmer for 10-12 minutes uncovered, stirring occasionally. It is VERY important you keep the saucepan uncovered until the texture thickens.
Turn off the heat once the cranberries start to burst.
Let it Thicken
Mash the berries with the back of a spoon until your desired consistency is reached.
The sauce will continue to thicken as it sits and cools to room temperature.
Meal Prep and Storage
- To Prep-Ahead: Make the entire recipe up to 4-5 days in advance.
- To Store: Bring the sauce to room temperature then seal in an airtight container and refrigerate for up to 2 weeks.
- To Freeze: Cranberry sauce can be stored in a freezer-safe airtight container for up to 2 months. Note that the texture may become a bit watery once defrosted.
- To Reheat: Return to a saucepan over medium-low heat for about 10 minutes or until warm.
FAQs
It certainly can be since cranberry sauce is packed with fiber, antioxidants, vitamins, and is low in calories. However, since cranberry sauce is generally sweetened make sure to check the sugar content.
In the United States cranberry sauce is traditionally enjoyed on holidays such as Thanksgiving and Christmas. It is commonly served with turkey or ham along with stuffing, mashed potatoes, and vegetables.
Simmer cranberry sauce uncovered so the excess moisture cooks off. It will thicken more as it cools to room temperature.
It is best to serve cranberry sauce either cold or at room temperature to keep a thicker consistency. You can serve it warmed but it will be a bit more runny.
Add in a sweetener such as honey, maple syrup, agave nectar, or even orange juice to tone down the bitter flavor.
Expert Tips
- Take the top off. Keep the pan uncovered while cooking the cranberries.
- Go small. Using a microplane is best to zest the orange.
- Make it vegan. Swap out the honey for maple syrup or agave nectar.
- Avoid dried. Only select fresh or frozen cranberries.
- Chill out. Let the sauce cool to thicken the consistency.
Dietary Modifications
The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
Vegan: Use pure maple syrup or agave nectar in place of the honey.
Other Thanksgiving Side Dish Recipes:
Create the perfect holiday spread with these delicious recipes:
- Green Bean Casserole Recipe
- Healthy Sweet Potato Casserole with Pecan Oat Crumble
- Southern Cornbread Dressing Recipe
- Chopped Kale Salad
- Cauliflower au Gratin
- Shaved Brussels Sprouts Salad
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Ingredients
- ⅓ cup orange juice fresh
- ⅓ cup water
- ⅔ cup honey or maple syrup*
- 12 oz. cranberries fresh or previously frozen*
- 2 tsp. orange zest finely chopped*
- ⅛ tsp. salt
Instructions
- Add orange juice, water, and honey to a medium saucepan and bring ingredients to a boil.⅓ cup orange juice, ⅓ cup water, ⅔ cup honey
- Reduce heat to medium and add cranberries, orange zest, and salt. Cook for 10-12 minutes uncovered, stirring occasionally.12 oz. cranberries, 2 tsp. orange zest, ⅛ tsp. salt
- Once cranberries begin to pop, turn off heat and mash remaining cranberries to your desired consistency.
- Let sit at room temperature until chilled and store in refrigerator until ready to serve.
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Notes
- Fresh and frozen cranberries work equally as well in this recipe. Do NOT get dried cranberries.
- Feel free to use maple syrup, or agave nectar to make this recipe vegan.
- You can use a microplane grater instead of chopping the orange zest.
- To Store: Bring the sauce to room temperature then seal in an airtight container and refrigerate for up to 2 weeks.
- To Freeze: Cranberry sauce can be stored in a freezer-safe airtight container for up to 2 months. Note that the texture may become a bit watery once defrosted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have used frozen orange juice concentrate in my cranberry relish. Is there a reason why that is not ok?
You definitely can! It just won’t have the same amount of fresh flavor.