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Cranberry-Orange Sauce

This straightforward recipe creates a vibrant Cranberry-Orange Sauce, perfect for holiday meals or as a versatile condiment. Fresh or frozen cranberries are simmered with orange zest, juice, sugar, and a cinnamon stick until naturally thickened. It's an easy, flavorful addition to any table.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 866.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Two 8-ounce packages cranberries fresh or frozen
  • 1 orange zest cut into strips and juiced
  • 1/2 cup sugar
  • 1 cinnamon stick

Equipment

  • 1 Saucepan Medium-sized, non-reactive for simmering
  • 1 Citrus Zester Or a vegetable peeler to get zest strips
  • 1 Citrus Juicer Or a fork and bowl for pressing
  • 1 Stirring Spoon Heatproof, for constant stirring
  • 1 Measuring Cup For accurate sugar measurement

Method
 

  1. Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Notes

For optimal flavor, use fresh cranberries when available; frozen work well too, but fresh may yield a brighter taste. The orange zest provides aromatic oils, while the juice adds acidity and sweetness, balancing the cranberries' tartness. Ensure the heat is truly medium to prevent scorching the sugar, which can lead to a bitter taste. The sauce is done when most cranberries have visibly burst and the liquid has reduced to a syrupy consistency, coating the back of a spoon. For an extra layer of complexity, consider adding a pinch of ground cloves or a star anise pod during simmering, removing before serving. Adjust sugar to taste; some prefer a more tart sauce. This sauce keeps well refrigerated for up to 2 weeks.