I’ve been making this cranberry and orange recipe for years, and it’s still one of my family’s favorites. The combination of sweet and tangy flavors is just perfect for a quick breakfast or brunch.
My kids love it when I make it for them on the weekends, and it’s also a great option for a healthy snack during the week. The best part is that it’s incredibly easy to make, requiring just a few simple ingredients and some basic kitchen equipment.
I’ve experimented with different types of citrus, but orange is still my go-to choice – there’s something about the way the juice pairs with the tartness of the cranberries that just can’t be beat. One thing that sets this recipe apart from others is the use of fresh orange zest, which adds a lovely depth of flavor to the dish.
And let’s not forget the health benefits – cranberries are packed with antioxidants and fiber, while orange is an excellent source of vitamin C. This recipe has become a staple in our household, and I’m confident it will become one in yours too.
Cranberry Orange Sauce
4.6 from 691 votes
A vibrant and tangy sauce that pairs perfectly with roasted meats or as a spread. Fresh cranberries and orange zest create a bright, festive flavor.
1Rinse the cranberries under cold water and pick out any stems or soft berries.
2In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest, and salt.
3Stir to mix the ingredients evenly.
4Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
5Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes, until the cranberries have burst and the sauce has thickened slightly.
6You will hear the berries pop and see the sauce become syrupy.
7Remove the saucepan from the heat and let the sauce cool to room temperature.
8As it cools, it will continue to thicken.
9Transfer to a serving bowl or jar and refrigerate until ready to use.
For a less sweet sauce, reduce sugar to 3/4 cup. Add a cinnamon stick or star anise while simmering for extra warmth. Store in an airtight container in the refrigerator for up to two weeks.
Watch Video Of How Cranberry Orange Sauce Works
This cranberry and orange recipe is always a good idea for any occasion, from a casual weeknight dinner to a big family gathering. It is easy to make, uses simple ingredients, and brings a bright, tangy flavor that everyone loves.
I recommend storing it in a glass jar in the fridge and reheating it gently on the stove or in the microwave. You can also serve it chilled straight from the fridge, which is how my family likes it best.
For serving, try it alongside roasted meats, on sandwiches, or as a topping for desserts. It really does work for everything and makes any meal feel a little more special.
❓ Frequently Asked Questions About Cranberry Orange Sauce
1. What is the best type of citrus to use in this recipe?
While you can experiment with different types of citrus, I highly recommend sticking with orange. The flavor profile is just right – sweet but not too sweet, tangy but not too tart. Plus, oranges are packed with vitamin C and other nutrients that make them a great addition to this recipe.
2. Can I substitute frozen cranberries for fresh?
Yes, you can definitely use frozen cranberries if that’s what you have on hand. Just be sure to thaw them first and pat them dry with a paper towel before using. Frozen cranberries will work beautifully in this recipe – they might even be a bit more convenient than using fresh! Just keep in mind that they might release a bit more liquid than fresh berries.
3. How do I store leftover cranberry and orange mixture?
You can store leftover mixture in an airtight container in the fridge for up to three days. I like to reheat it gently over low heat on the stovetop or in the microwave before serving – just be careful not to overheat it!
4. Is this recipe suitable for kids?
Absolutely! This recipe is perfect for kids who love fruit and citrus flavors. You can even customize it by adding some chopped nuts or shredded coconut on top for added crunch.
5. Can I make this recipe ahead of time?
Yes, you can prepare the mixture up to two days in advance and store it in an airtight container in the fridge until you’re ready to serve.
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