Description
This Homemade Cranberry Orange Sauce is a vibrant, tangy-sweet condiment perfect for holiday meals or everyday dinners. Made with fresh cranberries, orange juice, and a hint of warming spices, it offers a glossy, thick texture and bright citrus flavor that elevates any dish. Easy to prepare on the stovetop, this sauce can be made ahead and enjoyed chilled or at room temperature.
Ingredients
Scale
Fruit and Zest
- 12 ounces fresh or frozen cranberries, rinsed and drained
- 1 tablespoon finely grated orange zest
- 1 teaspoon extra orange zest for garnish
- 1/2 cup fresh orange juice (from about 1-2 oranges)
Sweeteners and Liquids
- 1 cup granulated sugar
- 1/4 cup water
Spices and Flavorings
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
Garnish
- 4 fresh rosemary or thyme sprigs for garnish
Instructions
- Prepare Orange Zest and Juice: Finely zest one large orange to measure 1 tablespoon for the sauce and reserve 1 teaspoon for garnish. Juice the oranges until you have 1/2 cup of fresh orange juice, set the reserved zest aside.
- Combine Ingredients and Simmer: In a medium, heavy-bottomed saucepan, mix the sugar, orange juice, water, 1 tablespoon orange zest, cinnamon, and sea salt. Stir and bring to a gentle simmer over medium heat until the sugar dissolves, stirring occasionally.
- Add Cranberries and Cook: Stir in the cranberries, coat them well, and bring back to a simmer. Cook for 10–12 minutes, stirring occasionally, until most cranberries burst and sauce thickens with a glossy finish.
- Adjust Sauce Texture: For a smoother sauce, gently smash a few additional cranberries against the pan’s side with the back of a spoon to your preferred consistency.
- Finish Flavor and Cool: Remove from heat, stir in vanilla extract, and let the sauce cool to room temperature in the pan. The sauce will thicken further as it cools.
- Chill Before Serving: Transfer to a bowl or airtight container, cover, and refrigerate for at least 2 hours until well chilled and set.
- Garnish and Serve: Before serving, sprinkle the reserved orange zest on top and decorate with fresh rosemary or thyme sprigs. Serve chilled or at cool room temperature.
Notes
- Use fresh or frozen cranberries; no need to thaw frozen ones before cooking.
- Adjust sugar quantity to taste if you prefer a less sweet sauce.
- For a completely smooth sauce, blend after cooking if desired.
- The sauce can be stored refrigerated for up to one week.
- Optional garnish with fresh herbs adds a lovely aroma and festive appearance.
