Name: Homemade Cranberry Sauce with Orange Zest
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz Fresh or Frozen Cranberries; 1 cup Granulated Sugar; 1 cup Orange Juice (freshly squeezed); 1 tbsp Orange Zest; 1 whole Cinnamon Stick; 1/4 tsp Salt

"This vibrant, ruby-red sauce balances the natural tartness of fresh cranberries with bright citrus notes and warm cinnamon. Far superior to anything in a can, it thickens perfectly as it cools and adds a sophisticated touch to any holiday table."

Ingredients

Qty	Item
12 oz 340 g	Fresh or Frozen Cranberries
1 cup 200 g	Granulated Sugar
1 cup 240 ml	Orange Juice (freshly squeezed)
1 tbsp 6 g	Orange Zest
1 whole 1 unit	Cinnamon Stick
1/4 tsp 1.5 g	Salt

How to Make Homemade Cranberry Sauce with Orange Zest

Rinse the cranberries thoroughly in a colander and discard any that are soft, shriveled, or bruised.

In a medium-sized saucepan over medium-high heat, combine the sugar, orange juice, and the cinnamon stick.

Bring the liquid to a boil, stirring occasionally to ensure the sugar is completely dissolved.

Add the cranberries to the saucepan and return the mixture to a gentle boil.

Reduce the heat to medium-low and simmer for 10 to 12 minutes, or until the cranberries have burst and the sauce has started to thicken.

Remove the pan from the heat and stir in the fresh orange zest and salt.

Let the sauce cool completely at room temperature before transferring to a bowl; it will continue to gel and thicken as it cools. Remove the cinnamon stick before serving.

·
Make it ahead of time: This sauce tastes even better after 24 hours and can be stored in the fridge for up to two weeks.
·
For a smoother texture, use a potato masher to lightly crush the berries while they are simmering.
·
If you prefer a less sweet sauce, reduce the sugar to 3/4 cup and taste before adding more.
·
Add a splash of bourbon or Grand Marnier at the end for an adult, boozy twist.

Frequently Asked Questions

Can I use frozen cranberries?

Absolutely! You don't even need to thaw them first; just add them directly to the boiling liquid and cook for an extra 2 minutes.

How do I make the sauce thicker?

The sauce naturally thickens as it cools due to the high pectin content in cranberries. If it looks too thin while hot, don't worry—it will firm up in the fridge.

Can I substitute the sugar?

Yes, you can use maple syrup or honey, but the sauce may be slightly less firm. Use a 1:1 ratio.

Is this recipe vegan?

Yes, this recipe is naturally vegan and gluten-free as written.

Video Tutorials

How to Make Homemade Orange Cranberry Sauce - EASY Recipe! Perfect for Thanksgiving!

Make Cranberry Sauce with Orange Juice in 10 Minutes!

How to Make Martha Stewart's Orange-Scented Cranberry Sauce

The Easiest Orange Cranberry Sauce Ever

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