Homemade Orange Cranberry Sauce
Perfect for the holidays, this homemade orange cranberry sauce recipe is going to be the talk of the holiday dinner. Tart, tangy, and sweet, this sauce’s flavor is complex, dynamic, and ultimately addicting! We love making a bunch of variations of cranberry sauce during Thanksgiving and Christmas time, and adding orange is the perfect flavor combination to our cranberries.
This cranberry sauce pairs perfect with roast turkey, vegetables and sides with sweet potatoes and Brussels sprouts. The list goes on!
What can I serve this homemade cranberry sauce recipe with? Check out the below pairings for the perfect feast!
- Roasted Butternut Squash Soup
- Creme Fraiche Mashed Potatoes
- Garlic Herb Roasted Chicken
- Creamy Mac and Cheese with Sage Breadcrumbs
What ingredients do you need for this orange cranberry sauce?
Cranberries: Whether you’re using fresh cranberries or frozen, the tart taste paired with the sweet orange is just the perfect combination. Cranberries main flavor profile is tart, have a nice sweetness to them, especially when they’re cooked down.
Orange Juice and Zest: You can’t go wrong with fresh orange juice. Not only does it add some acidity to our sauce, but the citrusy component is going to help balance out the tartness from the cranberries and ultimately adds deep flavor complexity to our sauce.
White Sugar: White sugar is one of our favorite sweeteners when it comes to dessert. Since the two main ingredients have stronger flavors, this white sugar helps bring out the natural sweetness, and balances out the tartness from the cranberries.
Brown Sugar: The molasses from the brown sugar adds a really nice caramel flavor to this cranberry sauce. I personally love the punchy flavors from both brown and white sugar in this sauce. Substituting with maple syrup, honey, or agave syrup would be great here as well.
Ginger: Fresh ginger gives this sauce a nice finish and a little bit of spice.
Instructions to make this recipe
Add Your Ingredients
In a medium saucepan, add in your cranberries and toss with white sugar, brown sugar, orange zest and juice, grated ginger, water, and a pinch of salt. Stir to make sure everything is mixed and incorporated.
Boil and Simmer
Bring to a boil on medium-high heat, then bring to a gentle simmer on medium-low heat until the cranberries pop and create your sauce, about 15 minutes. You can use the back of your spoon to help pop the cranberries.
Adjust Based on Preference
You can adjust it with more water if you want a thinner sauce. If it’s too tart, adjust with more sugar.
Tips, Tricks, and Substitutions
Am I able to refrigerate or freeze the leftover sauce? Absolutely! We love making a huge batch and having it ready as needed. Not only can you put it in the refrigerator, you can even put it in the freezer if you’re planning on having it much later. Thaw it out in the fridge a day or two before you’re ready to warm it.
What are some additional spices that I can add to the recipe? If you want to spice up this sauce, you can add spices like cinnamon, nutmeg, or allspice. We kept it simple with just some ginger, but you can add in whatever flavors you’d like.
What can I use this cranberry sauce with? You can serve on it’s own to serve alongside with all your favorites mains and sides, or check out our Cranberry Brie Bites, Dutch Baby with Cranberry Compote, and our Cranberry Gin Smash.
Looking for more holiday recipes? Check out the below!
- Herb Lamb Meatballs with a Horseradish Dipping Sauce
- Creamy Pumpkin Soup
- Horseradish Kale Caesar Salad
- Whipped Brie Cheese
If you do make this Homemade Orange Cranberry Sauce recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
Homemade Orange Cranberry Sauce
- 12 ounce cranberries fresh or frozen
- 1/4 cup white sugar
- 1/4 cup brown sugar
- juice and zest of 1 orange
- 1 knob of ginger grated
- 1/2 cup water adjust with more depending on preferred consistency
- pinch of salt
- In a medium saucepan, add in your cranberries and toss with white sugar, brown sugar, orange zest and juice, grated ginger, water, and a pinch of salt. Stir to make sure everything is mixed and incorporated.
- Bring to a boil on medium-high heat, then bring to a gentle simmer on medium-low heat until the cranberries pop and create your sauce, about 15 minutes. You can use the back of your spoon to help pop the cranberries.
- You can adjust it with more water if you want a thinner sauce. If it’s too tart, adjust with more sugar.