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Cranberry Sauce with Orange Zest Recipe
Quick 15-minute cranberry sauce with fresh orange zest, perfect for Thanksgiving and Christmas dinners. Simple stovetop recipe, no canned sauce.
Homemade Cranberry Sauce with Orange Zest is a classic fruit-based condiment prepared by gently simmering fresh or frozen cranberries with sugar, water, and the finely grated zest and juice of an orange until the berries burst and the mixture thickens into a glossy preserve. The resulting sauce balances tart cranberries with bright citrus notes, offering a vibrant contrast to rich, savory dishes. Commonly served chilled or at room temperature, it is a staple accompaniment on North American holiday tables—particularly during Thanksgiving and Christmas—where it complements roasted turkey, ham, and an array of seasonal sides.
Cranberry Sauce with Orange Zest Recipe
Quick to prep and freezer-friendly, this sauce earns its keep long after the big meal—try it swirled into yogurt, spooned over waffles, or layered in grilled-cheese sandwiches. With only four basic ingredients, it’s a handy make-ahead project that saves stovetop time when the kitchen is at peak holiday traffic.
Prep Time
10 minutes
10 minutes
Cook Time
15 minutes
15 minutes
Total Time
155 minutes
155 minutes
Ingredients
Fresh cranberries 12 oz
- Granulated sugar ¾ cup
- Freshly squeezed orange juice ½ cup
- Water ½ cup
- Orange zest (zest of 1 medium orange) 1 tbsp
- Kosher salt pinch
- Cinnamon stick 1 stick (or ground cinnamon ¼ tsp, optional)
- Ground cloves ⅛ tsp (optional)
- Pure vanilla extract ¼ tsp (optional)
- Chopped toasted pecans ¼ cup (optional)
Method
Rinse fresh cranberries under cool running water and drain well
- Wash and scrub an orange, then zest it finely with a micro-plane, avoiding the bitter white pith
- Cut the zested orange in half and squeeze out its juice, discarding any seeds
- Measure out granulated sugar and water (or additional orange juice) for the cooking liquid
- Place cranberries, orange zest, orange juice, sugar, and water into a medium saucepan
- Stir the mixture gently to combine and dissolve some of the sugar
- Set the saucepan over medium-high heat and bring the contents to a gentle boil, stirring occasionally
- Lower the heat to medium and simmer until most cranberries burst and the sauce begins to thicken, about 10–15 minutes
- Taste and adjust sweetness with extra sugar or balance with a tiny pinch of salt if desired
- Remove the saucepan from the heat once the sauce reaches your preferred consistency
- Allow the sauce to cool in the pan for 10 minutes, during which it will thicken further
- Transfer the warm sauce to a serving bowl or airtight container, using a spatula to scrape the pan
- Cool to room temperature, then cover and refrigerate for at least 2 hours or until completely chilled
- Serve the cranberry sauce cold or at room temperature alongside main dishes, storing leftovers in the refrigerator for up to a week
Nutrition (whole recipe)
Calories
1006 kcal Protein
5 g Fat
22 g Carbs
211 g Fiber
16 g Sugar
176 g
1006 kcal Protein
5 g Fat
22 g Carbs
211 g Fiber
16 g Sugar
176 g
Notes
Swap half the sugar for maple syrup and drop in a 2-inch piece of fresh ginger while the berries cook; pull the ginger out before cooling for a warm, spiced lift. If the sauce tightens up in the fridge, loosen it with a splash of orange juice when reheating or serving.
why this recipe
This cranberry sauce with orange zest is worth making because it transforms a traditional holiday staple into a vibrant, gourmet condiment that brightens any table. The fresh cranberries simmer down into a jewel-toned relish enriched by the fragrant oils of orange zest, creating a perfect balance of tart and sweet with a whisper of citrus that elevates roast turkey, glazed ham, or even a simple slice of toast. Quick to prepare and naturally bursting with antioxidants, this small-batch sauce proves that a few high-quality ingredients handled with care can deliver restaurant-level flavor in your own kitchen.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute frozen cranberries for fresh ones, and will the cooking time change?
Yes—frozen cranberries work perfectly in this recipe; use them straight from the freezer without thawing. The sauce may need 1–2 extra minutes to come up to a simmer, but the overall cooking time and results remain essentially the same.
Can I freeze this cranberry sauce, and what’s the best way to thaw it for serving?
Yes—this cranberry sauce freezes beautifully for up to 3 months; spoon it into an airtight, freezer-safe container or zip-top bag, leaving about ½ inch of headspace for expansion. To serve, thaw overnight in the refrigerator, then stir and, if it seems thick, loosen with a splash of orange juice or water before bringing to room temperature.
Can I replace some or all of the sugar with honey or maple syrup for a less-refined, lower-sweetness sauce?
Yes. Swap up to 100 % of the granulated sugar for an equal volume of honey or maple syrup, reducing the added water by about 2 tablespoons to compensate for the extra liquid; cook until the sauce thickens to your liking, which may take 2–3 minutes longer. Expect a softer set and a deeper, more complex flavor, so taste midway and adjust sweetness as needed.