Fresh Cranberry Orange Sauce

Cranberry-Orange-Sauce

Fresh homemade cranberry sauce is a cinch to make. This version is flavored with orange juice and orange zest, which elevates it into an elegant holiday dish. Serve with simple Roast Turkey and Gravy.

ingredients

Begin by zesting the orange. I like to use my Microplane rasp grater but any grater will do — just be sure to leave the white pith behind as it’s quite bitter.

orange-zest

Using the same orange, squeeze the juice into a measuring cup. You should get about a half cup.

squeezing-orange

Combine the orange juice, water and sugar in a medium pot and bring to a boil.

cranberries-in-orange-juice

Add the cranberries, orange zest and salt and boil gently until most of the cranberries burst open, creating a thick sauce.

finished-cranberry-orange-sauce

Transfer the sauce to a bowl and refrigerate until ready to serve.

Cranberry-Orange-Sauce

Cranberry Orange Sauce

Servings: 2-1/4 cups
Total Time: 15 Minutes

Ingredients

  • 1/2 cup fresh orange juice, from one orange
  • 1/2 cup water
  • 3/4 cup plus 2 tablespoons sugar
  • 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
  • Zest of one orange, about 2 teaspoons
  • Pinch salt

Instructions

  1. Bring orange juice, water and sugar to a boil in a medium sauce pan. Add cranberries, orange zest and salt and bring back to a boil. Reduce heat to medium and boil gently for about 10 minutes, until most of cranberries have burst open.
  2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.

Reviews & Comments

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  • I use fresh or frozen red raspberries for a change. Really yummy.

    - Charlene on February 16, 2014 Reply
  • Jenn, am I reading that correctly?? That only make 2servings???? How should I adjust the recipe for 16 people???
    Thanks
    Judee

    - Judee on November 23, 2013 Reply
    • Hi Judee, it should say it makes 2-1/4 cups. For 16, I would double the recipe. You may have extra but better safe than sorry :)

      - Jenn on November 23, 2013 Reply
  • I have been using the same recipe for over 20 years. It is awesome! Have added a teaspoon of lemon zest to change it up. Awesome!

    - James E on November 22, 2013 Reply
  • I would like to try substituting Stevia for the sugar…I wonder how much I should use?

    - Peggy on November 22, 2013 Reply
    • So sorry, Peggy, I have never cooked with stevia so I can’t answer that.

      - Jenn on November 22, 2013 Reply
      • I use stevia sometimes but find it leaves a little bit of a bitter after taste.

        - Charlene on February 16, 2014 Reply
  • Hi! This recipe is DELICIOUS! I shared the link to it on my Facebook page. Thanks for sharing! Have a blessed Thanksgiving!
    Ruthie

    - Ruthie ~Sugar Pie Farmhouse on November 22, 2013 Reply
    • Thank you, Ruthie! So glad you enjoyed it :)

      - Jenn on November 22, 2013 Reply

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