Cranberry sauce with orange zest is a classic holiday side dish that's often served with Thanksgiving dinner. Fresh cranberries are cooked into a sweet relish with a hint of orange zest and cinnamon.
Recipe summary
Flavor: Classic cranberry sauce with a hint of cinnamon and fresh orange zest for a touch of brightness.
Key ingredients: Fresh cranberries, one orange, cinnamon, and a combination of brown and granulated sugars.
Yield: About 1 ¾ cups
Use to make: Turkey Cranberry Sandwich, Baked Brie with Cranberry Sauce, or Thanksgiving Charcuterie Board
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Ingredients and substitutions
- Cranberries - Fresh or frozen cranberries can be used in this recipe.
- Sugar - Necessary to add sweetness and cut through the tartness of the cranberries. If the sugar in this recipe is reduced, your sauce will turn out tart. I like the combination of granulated and brown sugars, but all granulated sugar can be used if necessary.
- Cinnamon - Optional, but adds a depth of flavor and warmth to your cranberry sauce that is perfect for the holidays.
- Orange - You'll need about two teaspoons of orange zest for this recipe. While optional, it adds brightness and a bit of citrus flavor to the cranberry sauce. I don't recommend omitting this ingredient.
How to make cranberry sauce
- Cook cranberries, sugars, orange zest, cinnamon, and water in a pan over medium heat.
- Stir until sugar is fully dissolved.
- Cook until cranberries begin to burst and sauce thickens.
- Mash any stubborn berries before allowing to cool. Sauce will continue to thicken.
Variations
Cranberry sauce, in it's simplest form, can be made with just cranberries and sugar. Anything extra is there for flavor. Try adding some of these extras next time you make cranberry sauce:
Orange juice - Substitute half the listed water with orange juice for added citrus flavor.
Fresh fruits - Add ½ cup of other fresh fruits along with the cranberries, like chopped apples, orange, or pineapple.
Brown sugar - Use all brown sugar for a deeper, caramelized flavor.
Nuts - Add ½ cup of chopped pecans or walnuts for added crunch after your sauce is done cooking.
Ground ginger - Add ¼ teaspoon of ground ginger along with, or instead of, the ground cinnamon.
Frequently asked questions
If your cranberry sauce is already cooked and it tastes a little too tart for your liking, add a bit of liquid sweetener, like honey or maple syrup. Stirring granulated sugar into cooked and cooled cranberry sauce will add a grainy texture.
Cranberries naturally contain a lot of pectin, so there's no need for added thickeners in this recipe. As the sauce cooks down, it thickens on its own. If your sauce is still very thin after cooking, try adding a slurry made with 1 teaspoon of cornstarch and a small amount of water.
Yes! Cranberry sauce is an excellent recipe to make a day or two ahead of a holiday dinner. Prepare the recipe as directed, allow to cool to room temperature, then store in a tightly sealed container in the refrigerator for up to three days.
Yes, cranberry sauce can be frozen for up to one month (or more in ideal conditions) in a tightly sealed, freezer-safe container. To thaw, transfer to the refrigerator to thaw overnight.
Store leftover cranberry sauce in the refrigerator for up to 3 days.
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📖 Recipe
Cranberry Sauce with Orange Zest
Ingredients
- 12 ounces fresh cranberries
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons orange zest
- ¼ teaspoon ground cinnamon
- 1 cup water
Instructions
- In a saucepan over medium heat, add cranberries, sugars, orange zest, cinnamon, and water. Stir until sugar is dissolved.
- Cook cranberries for about 10-12 minutes, or until cranberries burst and sauce begins to thicken. Optionally, gently mash cranberries with the back of a spoon as they cook.
- Remove from heat and pour into serving bowl. Sauce will thicken as it cools. Sauce can be served warm, room temperature, or cold.
Equipment Recommendations
Notes
- Spice substitute: Ground ginger can be used in addition to, or instead of, ground cinnamon.
- Serving options: Cranberry sauce can be served warm, room temperature, or cold. Keep in mind the sauce may thicken substantially if refrigerated.
- Storage: Store any leftovers in the refrigerator for up to 3 days, or in the freezer for up to a month.
Can cranberry sauce be jarred for later use? If so, should I water bath it and for how long
Hi Karen, I'm not very familiar with canning so I can't say for sure what changes would need to be made to this recipe. Here's a recipe for canning cranberry sauce that might work for you: https://jamjarkitchen.com/2021/08/03/cranberry-sauce-for-canning/