This cranberry orange sauce is a quick, easy recipe that will impress your holiday guests. Sweet, tart, and all-around perfect, you only need 20 minutes to make this crowd-pleaser!

Cranberry sauce in jar with tag

Cranberry sauce is a Thanksgiving staple, but a lot of people rely on the canned version, assuming that it’s difficult to make from scratch. This isn’t the case at all! This cranberry orange sauce is so much more flavourful than store-bought, and it comes together in just 20 minutes.

Homemade cranberry orange sauce easily tops any others that I have tasted, and you only need a handful of simple ingredients to make it. The sugar balances the tartness and acidity of the cranberries, leaving you with a tangy flavour reminiscent of cranberry juice.

I had this both fresh and after it sat in the fridge for a few days—I would recommend making this before the actual day you plan to serve it. The flavours just seemed to mellow and meld together a lot more after that resting time in the refrigerator!

Spoonful of cranberry orange sauce held over jar

Why You’ll Love This Cranberry Orange Sauce Recipe

Here’s why this cranberry orange sauce will be a welcome addition to your Thanksgiving table:

  • Simple ingredients. When you’re making Thanksgiving dinner, you need all the easy recipes you can find! This cranberry orange sauce is as simple as it gets.
  • Perfectly balanced flavours. The sugar in this recipe balances out the tartness of the cranberries, leaving you with a sweet and tangy sauce that’s so much better than canned.
  • Versatile. This cranberry orange sauce isn’t just for Thanksgiving! You can use it as a topping for vegan yogurt, spread it onto Vegan Lemon Poppyseed Muffins, and so much more!
  • Quick to make. No need to spend hours in the kitchen making cranberry orange sauce for the holidays. It only takes 20 minutes from start to finish!
Overhead view of ingredients for cranberry orange sauce

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Cranberries – Frozen or fresh; both are equally delicious.
  • Orange juice and zest – I like to use freshly squeezed orange juice, but store-bought is also fine.
  • Cane sugar – Or use sucanat, coconut sugar, or maple syrup.
  • Vanilla extract – This adds some cozy flavour.
  • Cinnamon – Either ground cinnamon or a cinnamon stick.

How Long Do Fresh Cranberries Stay Fresh?

Fresh cranberries can last up to 3 to 4 weeks in the refrigerator, making them a great fruit to stock up on during the holiday season. If you’re not planning on using them right away, you can freeze them for later. Frozen cranberries can last up to a year in the freezer.

How to Make Cranberry Orange Sauce

You won’t believe how easy it is to make cranberry sauce from scratch! Here’s what you’ll need to do.

Overhead view of cranberries and cinnamon stick in glass bowl with wooden spoon
Overhead view of cranberries and cinnamon stick simmering in pan
Overhead view of cranberry orange sauce in pan with wooden spoon
  • Combine. Add all of the ingredients to a saucepan.
  • Bring to a boil. Set the pan on the stove and bring the mixture to a boil. The berries will begin to pop.
  • Simmer. Lower the heat to a simmer and continue to cook for 10 to 15 minutes, stirring occasionally.
  • Cool. Allow the cranberry sauce to cool, then serve immediately or store for later.

Tips for Success

There’s not much to this recipe, but these additional tips will help make sure your cranberry orange sauce turns out perfect!

  • Don’t overcook the sauce. It may look thin, but don’t worry—it will thicken as it cools. 
  • Adjust the sweetness level to your liking. If you prefer a sweeter sauce, add more sugar. Just taste as you go and adjust accordingly. 
  • Smash the berries with a wooden spoon. If the berries aren’t breaking apart on their own, you can smash them against the side of the pan with a wooden spoon. This releases their pectin, helping thicken the sauce.

Variations

The beauty of this recipe is that it only requires a few simple ingredients, but if you’re feeling adventurous, here are some variations to try:

  • Add more spices. Cardamom and nutmeg are also fantastic in cranberry sauce, as is fresh or dried ginger.
  • Stir in some dried cranberries. These give your cranberry sauce a little more texture.
  • Swap the orange juice for ginger beer.You’ll still get the citrusy flavour from the orange zest, then a bit a zing from the ginger beer.
Two jars of cranberry orange sauce on cutting board

Serving Suggestions

I love adding a spoonful of this homemade cranberry sauce to vegan meatloaf, vegan turkey, or vegan chicken, but you can go beyond Thanksgiving and use it as a topping for ice cream, yogurt, toast, pancakes, and waffles. (Here are some more ideas for putting your cranberry sauce to use: 4 Ways To Use Your Leftover Cranberry Sauce)

How to Store Leftovers

Store any leftover cranberry orange sauce in an airtight container in the refrigerator for up to a week. 

Can I Freeze This Recipe?

You can freeze this cranberry orange sauce for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag and placing it in the freezer. Let it thaw in the refrigerator before using.

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Spoonful of cranberry orange sauce held over jar

Cranberry Orange Sauce

Servings: 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Sweet, tart, and all-around perfect, you only need 20 minutes to make this easy crowd-pleasing cranberry orange sauce for Thanksgiving!
5 (from 5 ratings)
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Ingredients

  • 4 cups cranberries, frozen or fresh
  • 1 cup orange juice
  • 1 cup cane sugar, sucanat or coconut sugar or maple syrup
  • Zest of an orange, optional but peel before juicing
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon or simmer 1 cinnamon stick

Instructions 

  • In a pot, mix the cranberries, orange juice, cane sugar, orange zest, vanilla extract and cinnamon together.
  • Place the pot on the stove and bring to a boil. You should hear the cranberries bursting.
  • Bring the mixture down to a simmer on your stove, cover and allow to simmer for 10-15 minutes, stirring every now and then to ensure all ingredients are incorporated. Remove from heat. Allow the cranberry sauce to cool fully. If using the cinnamon stick, remove it now.
  • Serve immediately or you can store it in the refrigerator for up to a week or freeze for 2 months.
  • Enjoy!

Notes

To store: Store any leftover cranberry orange sauce in an airtight container in the refrigerator for up to a week.
To freeze: You can freeze this cranberry orange sauce for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag and placing it in the freezer. Let it thaw in the refrigerator before using.
Calories: 120kcal, Carbohydrates: 34g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 113mg, Fiber: 2g, Sugar: 30g, Vitamin A: 92IU, Vitamin C: 22mg, Calcium: 7mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Jams, Sauces, Dips & Spreads
Author: Jessica Hylton