Cranberry-Orange Sauce – Bright, Fresh & Easy Holiday Recipe

Name: Homemade Chili: The Ultimate Comfort Bowl
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6–8 servings
Ingredients: 1 lb ground beef (or ground turkey); 1 tablespoon olive oil; 1 medium onion, diced; 1 green bell pepper, chopped; 3 cloves garlic, minced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (28 oz) can diced tomatoes; 1 (15 oz) can tomato sauce; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon cayenne pepper (optional for heat); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon sugar (to balance acidity); ½ cup beef broth or water

Sarah Smith
1 day ago
3 min read

Brown bowl of vibrant red cranberry sauce with orange slices on a wooden table. The setting is rustic and warm.

This Cranberry-Orange Sauce brings a bright, citrusy twist to the classic Thanksgiving side. Fresh cranberries simmer in orange juice with fragrant zest, sugar, and a touch of vanilla for a glossy, jammy, perfectly balanced sauce. It’s sweet, tart, and refreshing, with a beautiful ruby-red color that looks stunning on any holiday table. Ready in just 15 minutes and far better than anything from a can, this sauce is a must-make for Thanksgiving, Christmas, or cozy winter meals.

Recipe Card

Prep Time: 5 minutes Cook Time: 10–12 minutes Total Time: 15 minutes Servings: 6–8

Ingredients

12 oz fresh cranberries (about 3 cups)

3/4 cup sugar (more or less to taste)

3/4 cup orange juice (fresh squeezed preferred)

1/4 cup water

1 tablespoon orange zest

1/2 teaspoon vanilla extract

Pinch of salt

Optional additions:

• 1 cinnamon stick or 1/2 tsp cinnamon

• 1 tablespoon maple syrup

• A splash of Grand Marnier

• Chopped pecans

• Diced apples

Instructions

Rinse the cranberries and discard any soft or wrinkled ones.
Heat the base:
In a medium saucepan, combine sugar, orange juice, water, orange zest, and salt.
Warm over medium heat until sugar dissolves.
Add cranberries:
Stir in the fresh cranberries and bring to a gentle boil.
Simmer until thickened:
Reduce the heat to low and cook 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce turns glossy and thick.
Finish with vanilla:
Remove from heat and stir in vanilla extract.
If using cinnamon, remove the stick before serving.
Cool completely:
The sauce will thicken even more as it cools.
For best flavor, refrigerate at least 1–2 hours or overnight.

How to Serve

Serve chilled or at room temperature with:

• Turkey

• Ham

• Chicken

• Stuffing

• Mashed potatoes

• Holiday charcuterie boards

Also delicious spooned over:

• Pancakes or waffles

• Yogurt

• Oatmeal

• Baked brie

• Turkey sandwiches

Tips

• Add more sugar for a sweeter sauce, less for a tangier.

• Fresh-squeezed orange juice gives the brightest flavor.

• For a smooth sauce, blend carefully once cooled.

• A splash of Grand Marnier adds incredible flavor for holidays.

• Keeps 7–10 days in the refrigerator.

FAQ

Q: Can I use fresh or frozen cranberries for this recipe?

A: Yes! Fresh or frozen, both work beautifully. Frozen berries may take an extra minute or two to burst, but the flavor and texture turn out just as delicious.

Q: Can I use bottled orange juice instead of fresh?

A: Fresh orange juice gives the brightest flavor, but bottled orange juice works perfectly, too. If using bottled, choose a pulp-free variety without added sugar.

Q: Why did my cranberry-orange sauce turn so thick?

A: Cranberries naturally contain pectin, which thickens the sauce as they burst. If it becomes too thick, stir in a splash of orange juice or water until you reach your desired consistency.

Q: How do I keep my cranberry sauce from being too tart?

A: Add extra sugar, honey, or maple syrup to taste. You can also stir in a little extra orange juice for sweetness and brightness.

Q: Can I make cranberry-orange sauce ahead of time?

A: Yes — and it actually tastes better the next day! The flavors meld beautifully after 24 hours. Store it in the refrigerator until ready to serve.

Q: How long does homemade cranberry-orange sauce last?

A: It stays fresh in an airtight container in the fridge for 10–14 days. You can also freeze it for up to 2 months.

Q: Can I add extra flavors to this sauce?

A: Absolutely! Cinnamon, nutmeg, cloves, ginger, orange zest, or even a splash of vanilla or Grand Marnier are all delicious additions for the holidays.

Q: My sauce looks lumpy — is that normal?

A: Yes. This sauce has a naturally rustic texture. If you want a smoother version, mash lightly with a spoon or blend to your preferred consistency.

Q: Can I make this cranberry-orange sauce?

A: Yes! Most cranberry sauces are safe for water-bath canning. Just follow proper canning guidelines and use sterilized jars.

Q: What should I serve this sauce with?

A: Turkey, ham, chicken, pork roast, biscuits, sandwiches, charcuterie boards, or even spooned over yogurt or cheesecake.