Description

This Homemade Cranberry Orange Sauce is a vibrant, tangy, and sweet condiment perfect for holiday meals or as a fresh accompaniment to roasted dishes. Made from fresh cranberries, zesty orange, and warming cinnamon, it’s easy to prepare and can be customized to the desired sweetness and texture. Simmered to perfection and optionally blended for smoothness, this sauce brightens any plate with its bold, natural flavors.

Ingredients

Scale

Ingredients

12 ounces Fresh Cranberries (Look for firm, plump berries without blemishes.)
1 cup Granulated Sugar (Adjust based on personal preference.)
1 large Orange Zest (Use a microplane or zester to avoid the bitter pith.)
1 large Fresh Orange Juice (Freshly squeezed is ideal; strain to remove seeds.)
1/4 teaspoon Ground Cinnamon (Adds warmth and depth to the flavor.)
1/2 cup Water (Essential for cooking the cranberries.)

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Instructions

Rinse Cranberries: Rinse the fresh cranberries under cold water, discarding any soft or blemished berries. Drain well to prepare them for cooking.
Combine Ingredients: In a medium-sized saucepan, combine the rinsed cranberries, granulated sugar, orange zest, fresh orange juice, ground cinnamon, and water. Stir gently to distribute all ingredients evenly.
Bring to Boil: Place the saucepan over medium heat and bring the mixture to a gentle boil. You’ll notice the cranberries start to pop as they cook.
Simmer the Sauce: Once boiling, reduce the heat to low and let the sauce simmer for 10-15 minutes. Stir occasionally until the sauce thickens to your liking.
Adjust Sweetness: Taste the sauce and add more sugar if desired. Stir thoroughly until the sugar dissolves completely.
Optional Puree: For a smoother, less chunky texture, use an immersion blender to puree the sauce to your preferred consistency.
Cool the Sauce: Remove the saucepan from heat and let the sauce cool for about 10 minutes. It will continue to thicken as it cools.
Transfer and Store: Transfer the cooled sauce to a glass jar or airtight container. Cool completely before sealing to preserve freshness.
Refrigerate: Store the sauce in the refrigerator where it will keep well for up to two weeks.

Notes

For a tangier sauce, reduce sugar slightly or add more orange zest.
Use fresh orange juice and zest for the best bright citrus flavor; bottled juices lack the zest’s oils.
The sauce can be made ahead and refrigerated, allowing flavors to deepen overnight.
If you prefer a chunkier texture, skip the blending step.
This sauce pairs wonderfully with turkey, pork, or as a spread on sandwiches and wraps.