You can quickly make a batch of Cranberry-Orange Sauce with this simple 30-minute recipe. You can even make it ahead and stash it into the freezer if that helps your sanity. It’s so convenient and so yum!
For years, I’ve been making a version of this healthy cranberry sauce, which relies on fresh orange for sweetness and flavor. I love it as a side dish as part of my Thanksgiving recipes for kids to go with turkey, or to pair with Christmas ham but also as a way to enjoy the cranberry flavor throughout the winter. It’s so good stirred into yogurt and oatmeal, as well as a side for savory meats and dishes.
This recipe uses a combination of orange juice and fresh oranges that get blended up for a nice mix of flavor and texture. The citrus helps to balance out the tartness in the berries.
I use fresh cranberries here to make this homemade cranberry sauce, but frozen cranberries would work, too, if that’s what you have access to.
(You may also like Cranberry Orange Bread, Cranberry Apple Pie, and Cranberry Orange Muffins.)
Table of Contents
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Ingredients You Need
Here’s what you’ll need to make this cranberry orange sauce recipe.
- Navel oranges: Peeled with as much white pith removed as possible (since that part of the orange is bitter). You can add some orange zest for more flavor if you’d like.
- Fresh cranberries: Look for these in the fall in the produce aisle.
- Honey or maple syrup: Avoid honey for kids under age 1. I kept the amount in a range so you can add what you prefer. Cranberries are very tart, so you will likely want some of one of these to balance them out.
- Orange juice: This provides the liquid in which the berries simmer.
- Cinnamon: You can add a dash of cinnamon for more flavor if you like.
TIP: You can use maple syrup instead of honey if you prefer.
Step-by-Step Instructions
Here’s a look at how to make this easy cranberry orange sauce. Scroll down to the bottom of this post to see the full recipe.
- Add the oranges and orange juice to a blender.
- Blend until mostly smooth.
- Add with the rest of the ingredients to a medium saucepan over medium heat.
- Bring to a simmer (or a low boil) and cook, stirring occasionally, until the berries start to pop, are softened, and mostly broken down. Remove from heat and taste for sweetness. Stir in cinnamon. (You can also add a cinnamon stick in Step 1.)
TIP: If it’s too tart for your liking, add honey to taste.
Make-Ahead Cranberry Sauce
To store this cranberry orange sauce to serve later, let it cool to room temperature. Spoon it into airtight containers and store in the refrigerator until ready to serve. You can make this up to a week ahead of when you plan to serve it. It stores really well.
How can I serve this orange cranberry sauce recipe?
You can serve it with turkey as a Thanksgiving recipe for kids or as a side for chicken recipes for kids, but we also love it stirred into fruit-on-the-bottom-yogurt and oatmeal with fruit. And serving cranberries that way can be a fun way to introduce the flavor!
Frequently Asked Questions
To tone down the bitterness of cranberry sauce, you can pair it with other sweet flavors such as orange. It also helps to add honey or maple syrup to balance the flavors.
Yes, the flavors of orange and cranberry are a perfect pair and complement each other well.
To make cranberry sauce, simmer whole cranberries in a pot with liquid such as orange juice. Stir and mash the berries gently to help them break down and start to form a sauce.
How to Store
This fresh cranberry orange sauce can be made up to 1 week in advance. Store in an airtight container or two (or storage jars) in the fridge until ready to serve. Or place into freezer bags, press as much air out as possible, and freeze for up to 6 months.
Thaw in the fridge overnight.
Leftover homemade cranberry-orange sauce can be stored in the fridge for about a week.
Best Tips for Success
- Blend the peeled oranges to break them down to ensure this cooks quickly.
- You can use maple syrup instead of honey if you prefer.
- Other types of oranges will work. Just make sure they taste good and sweet to you.
- Taste the finished sauce and adjust the sweetness as needed.
- Serve as a side dish for Thanksgiving turkey, pork, Christmas dinner, on leftover turkey sandwiches, or as the fruit in Fruit-on-the-Bottom yogurt.
Related Recipes
Side Dish
Favorite Cranberry Orange Bread
Desserts
Easy Berry Crisp Recipe
Desserts
Favorite Cranberry Apple Pie
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Cranberry Orange Sauce
Ingredients
- 2 navel oranges (peeled with as much white pith removed as possible; or 1 cup orange juice)
- 1 pound fresh cranberries
- ½-¾ cup honey (or maple syrup)
- ¼ cup orange juice
- ½ teaspoon cinnamon
Instructions
- Add the oranges to a blender and blend until mostly smooth.
- Add oranges (or the orange juice, if using that instead) and the rest of the ingredients, starting with ½ cup honey, to a medium pot over medium-low heat.
- Bring to a simmer and cook, stirring occasionally, for 10-15 minutes or until the berries are softened and mostly broken down and the sauce has thickened nicely. Press down on the berries to help break them up as they cook.
- Remove from heat and taste for sweetness. If it's too tart for your liking, add up to an additional ¼ cup honey.
- Spoon into jars and store in the fridge until ready to serve.
Notes
- This can be made up to 1 week in advance. Store in airtight containers in the fridge until ready to serve.
- You can use maple syrup instead of honey if you prefer.
- If you don’t have fresh oranges, use 1 cup orange juice total as your liquid.
- Other types of oranges will work. Just make sure they taste good and sweet to you.
- Taste the finished sauce and adjust the sweetness as needed.
- Avoid honey for babies under age 1.
Nutrition
This post was first published November 2019.
Good! I think it definitely needs to be made ahead of time to let the flavors blend, though. I made it on Tuesday afternoon, and when I tested it to see if it needed more honey, I was disappointed with the flavor: I found it to be a bit flat. However, when I had some today (Saturday), it was really good! The tartness of the berries popped back out and was nicely balanced with the other flavors.
Unfortunately, my kids didn’t care for it, but that also doesn’t surprise me based on what kind of foods they typically enjoy.
I keep coming back to this recipe year after year! It is so delicious and simple to make. I like to make it ahead of time and serve it with warm biscuits on Thanksgiving morning for an easy breakfast.
Yay! Enjoy it!
This has been a Thanksgiving staple for us the past several years. So easy and delicious!!
Thank you for this easy and delicious recipe. Made it today for later this week! I loved the taste and texture. I used a half cup maple syrup and everything as suggested. Made your easy mashed potatoes recipe today too. So happy to have make ahead recipes for thanksgiving. I saw you’ve been quite sick – I hope you are well enough to enjoy the holidays!
Thank you and enjoy the recipes!
This recipe is great! 2nd year making this and it’s just perfect. I used maple syrup instead of the honey. This ones a keeper. Thank you Amy.
This recipe is great! 2nd year making this and it’s just perfect. I used maple syrup instead of the honey. This ones a keeper. Thank you Amy.
Happy Thanksgiving ?. I just made this and it is delicious! I did add extra maple syrup at the end to give it a little sweetness to it. I can’t wait for Thanksgiving Day to use it. Have a great day.
I’m so glad and Happy Thanksgiving to you too!