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Fresh Cranberry Orange Sauce

Fresh cranberry orange sauce with a glossy, simmered texture and bright orange segments folded in. Cook cranberries until most burst, then chill for a thick, spoonable side.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 151
Ingredients Equipment Method Notes

Ingredients
  

Fresh Cranberry Orange Sauce
  • 12 oz fresh cranberries Use fresh (not frozen) for the best burst and texture.
  • 0.75 cup sugar Regular granulated sugar works well for a classic flavor.
  • 1 cup fresh orange juice Freshly squeezed orange juice is preferred.
  • 1 tbsp orange zest Zest provides fragrance—add after simmering.
  • 1 orange, peeled and segmented Fold in at the end so segments stay juicy.
  • 0.25 tsp salt A small pinch balances the tart cranberries.

Equipment

  • 1 saucepan

Method
 

Cook the sauce
  1. Bring sugar and fresh orange juice to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves. You should see a rolling boil across the surface.
  2. Add fresh cranberries and salt to the boiling liquid, then reduce to a gentle simmer. Simmer for 10 minutes, stirring occasionally, until most berries burst and the mixture thickens slightly.
Finish and chill
  1. Remove the saucepan from the heat and stir in orange zest. The sauce will look more fragrant and bright after the zest is mixed in.
  2. Cool slightly, then gently fold in the peeled and segmented orange. Keep the segments intact so they don’t break apart.
  3. Chill until serving. The sauce should thicken as it cools for a spoonable texture.

Notes

For the cleanest slice of citrus flavor, add the orange zest right after simmering and fold in the orange segments only after the sauce has cooled slightly. Store covered in the refrigerator for up to 5 days; freezing is not recommended because the segments can soften and weep. To make it less sweet, reduce sugar by 2 to 3 tbsp and taste after chilling, since cranberry tartness reads stronger when cool.