Fresh Cranberry Orange Sauce: Bright & Tangy Holiday Side (Print Version)
Fresh Cranberry Orange Sauce recipe a vibrant, tangy condiment bursting with citrus. My simple, home-style version is a holiday table essential!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
12 oz (about 3 cups) fresh cranberries, rinsed and picked over
02 -
3/4 cup granulated sugar (adjust to taste)
03 -
1/2 cup water
→ Flavor Boosters
04 -
Zest of 1 large orange
05 -
1/4 cup fresh orange juice
06 -
Pinch of salt
→ Optional Touches
07 -
1 cinnamon stick
08 -
1 tbsp orange liqueur (like Grand Marnier)
→ Make It Special
09 -
1/4 tsp ground ginger (for warmth)
10 -
A few star anise pods (for visual appeal and subtle flavor)
# Instructions:
01 -
First things first, get those cranberries washed and picked over. You know, find any squishy ones or little stems that snuck in. It's a bit meditative, honestly. While you're doing that, grab a medium saucepan, like the one you use for soups. It needs to be big enough for all those cranberries to bubble happily without overflowing when they start to burst.
02 -
In that saucepan, combine your granulated sugar, water, and the fresh orange juice. Give it a good stir over medium heat until the sugar dissolves completely. You want it to just start simmering, little tiny bubbles forming around the edges. This creates a lovely sweet base for our Fresh Cranberry Orange Sauce. Don't rush this part; a properly dissolved sugar base makes a difference.
03 -
Now, pour in your rinsed, beautiful fresh cranberries. Give them a gentle stir to coat them in the syrupy liquid. The kitchen will start to smell incredible, I promise! Bring the mixture to a simmer again, then reduce the heat to medium-low. You'll hear little popping sounds as the cranberries burst open – that's exactly what you want! Keep an eye on them; this is where the sauce really comes alive.
04 -
Once most of the cranberries have burst and the sauce has thickened slightly (usually about 8-10 minutes), take it off the heat. Now, stir in that glorious orange zest and the pinch of salt. The residual heat will release all those fragrant oils from the zest. I once forgot the salt, and the sauce just didn't have that same 'oomph,' so don't be like me that day!
05 -
Let the Fresh Cranberry Orange Sauce cool completely in the saucepan. As it cools, it'll thicken up quite a bit, becoming that perfect, spoonable consistency. Sometimes I get impatient and try to serve it warm, and it's a bit runny. So, resist the urge! It's worth the wait, trust me. Give it a stir every now and then as it cools.
06 -
Once it's cool and wonderfully thick, transfer your homemade Fresh Cranberry Orange Sauce to a serving bowl. It should be a beautiful, vibrant red, with those little bits of orange zest twinkling. It looks so festive, honestly! This is the moment where all that simple simmering pays off. Get ready to impress everyone, or just yourself!
# Notes:
01 -
Don't overcook the cranberries; they'll thicken a lot as they cool, so take them off when they're still a bit saucy.
02 -
This sauce is a dream for meal prep! Make it days ahead and keep it chilled in the fridge.
03 -
If you're out of fresh oranges, a splash of lemon juice can add a lovely tang, though it changes the flavor profile.
04 -
For an extra festive touch, I sometimes add a few star anise pods while simmering, then remove them before serving.
# Equipment Needed:
01 -
Medium saucepan
02 -
whisk
03 -
fine-mesh zester
04 -
serving bowl
# Nutrition (Per Serving):
Calories: 150 kcal
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 0.5g