This Cranberry Orange Sauce blends sweet and tart in a bright, festive condiment. Made with freshly squeezed orange juice, pure maple syrup, cinnamon, and fresh or frozen cranberries, it’s an easy stovetop recipe that comes together in under 20 minutes and makes a lovely addition to holiday meals.
If you enjoy cranberries, try pairing this sauce with savory dishes like cranberry sauce chicken meatballs or cranberry orange bread for seasonal flavor.
This recipe is a family favorite around the holidays. The orange zest and juice give the sauce a bright citrus lift that complements turkey, stuffing, and other savory sides. It’s simple to prepare and stores well, making it ideal for entertaining.
Serve it alongside a roast turkey, mashed potatoes, or your favorite stuffing to balance rich, savory dishes with a tart, slightly sweet contrast.
Ingredients needed
The sauce uses just a few ingredients but delivers lively flavor. You will need:
- Maple syrup: Use pure maple syrup for natural sweetness.
- Orange zest: Adds brightness and aroma.
- Orange juice: Freshly squeezed from two large oranges for best flavor.
- Ground cinnamon: Brings warmth and rounds the fruit flavors.
- Cranberries: Fresh or frozen both work—fresh if available.
Recipe Variations
This cranberry orange sauce is lovely on its own, but you can customize it:
- Spices: Add a pinch of ground nutmeg or cloves, or 1/2 teaspoon vanilla extract for extra depth.
- Nuts: Stir in chopped pecans or walnuts after the sauce cools for crunch and texture.
How to make cranberry sauce
Step 1: In a saucepan combine maple syrup, freshly squeezed orange juice, orange zest, and cinnamon. Bring the mixture to a boil, stirring to dissolve the syrup and combine the flavors.
Step 2: When the liquid is bubbling, add the cranberries and lower the heat to a gentle simmer.
Step 3: Simmer 10–12 minutes, stirring frequently, until the cranberries burst and the sauce thickens to your liking.
Step 4: Remove from heat and let cool completely; the sauce will continue to thicken as it cools. Refrigerate until ready to serve.
Rena’s Tips
Recipe tips
- Choosing cranberries: Select firm, unbroken berries that are bright red.
- Fresh cranberries: Rinse and remove any stems, then add them to the saucepan whole.
- Frozen cranberries: Add frozen cranberries directly to the hot liquid—no need to thaw.
- Zesting the orange: Zest before juicing to make the process easier.
- Serving: Serve cranberry sauce cold, at room temperature, or warm depending on preference.
- Make-ahead: You can make the sauce up to 3 days in advance and keep it chilled until serving.
Frequently asked questions
Maple syrup provides natural sweetness that balances cranberry bitterness. If the sauce is still too bitter after tasting, add additional maple syrup, one tablespoon at a time, until it reaches the desired sweetness.
A small pinch of salt can help balance excess tartness without making the sauce taste salty.
Yes. Once cooled, transfer the sauce to a freezer-safe airtight container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Storage recommendations
Allow the sauce to cool completely, then store it in an airtight container in the refrigerator for 4–5 days.
To reheat, warm gently over medium heat in a small saucepan or microwave in short intervals until heated through.
More Thanksgiving sides
- Boursin Mashed Potatoes
- Baked Candied Sweet Potatoes
- Cheesy Potato Casserole
- Healthy Butternut Squash Casserole
- Mashed Sweet Potatoes
- Healthy Sweet Potato Casserole
- Healthy Green Bean Casserole
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Cranberry Orange Sauce
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Ingredients
- 1 cup maple syrup
- 1 tablespoon orange zest
- 1/2 cup freshly squeezed orange juice, from 2 large oranges
- 1 teaspoon cinnamon powder
- 12 ounces cranberries, fresh or frozen
Instructions
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Place the maple syrup, orange juice, zest and cinnamon in a saucepan and bring to a boil, stirring to combine.
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Once bubbling, stir in the cranberries and reduce to a simmer.
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Simmer for 10–12 minutes, stirring often, until the sauce thickens.
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Allow to cool completely—it will thicken more as it cools. Keep refrigerated until ready to use.
Notes
- Storing leftovers: Cool completely, transfer to an airtight container, and refrigerate for 4–5 days.
- Freezing: Cool completely, place in a freezer-safe container or bag, and freeze up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Warm gently over medium heat in a small pot or microwave in short intervals until heated through.
Nutrition
Calories: 137 kcal
Carbohydrates: 34 g
Protein: 0.3 g
Fat: 0.1 g
Sugar: 27 g
Nutrition information is automatically calculated and should be used as an approximation.