Cranberry Orange Sauce

How to Make Cranberry Orange Sauce

1. 1

   Step 1: Combine base ingredients

   In a medium saucepan, combine the fresh cranberries, granulated sugar, water, fresh orange juice, and kosher salt. Stir briefly to distribute the sugar, then let sit for 1–2 minutes so sugar begins to dissolve into the juices.

   For this step

   • 12 ozFresh cranberries
   • 1 cupGranulated sugar
   • 1/2 cupWater
   • 1/2 cupFresh orange juice
   • 1/4 tspKosher salt
   
2. 2

   Step 2: Bring to a boil

   Place the saucepan over medium-high heat and bring the mixture to a brisk boil, stirring occasionally. Once boiling, add the cinnamon stick, reduce heat to maintain a gentle boil, and cook 5–7 minutes until most berries have popped and the mixture looks glossy.

   For this step

   • 1 stickCinnamon stick
   
3. 3

   Step 3: Simmer and adjust texture

   Lower heat to medium-low and simmer 5–8 minutes more, stirring often; use the back of a spoon or a potato masher to crush berries for a smoother, saucier texture, or leave more whole berries for a chunkier result. If the sauce seems too thin, simmer a few minutes longer; if it’s too thick after cooling, stir in 1–2 tablespoons of orange juice or water.
   
4. 4

   Step 4: Finish and flavor

   Remove the pan from heat, fish out and discard the cinnamon stick, then stir in the orange zest and vanilla extract (if using) to brighten the flavor. Taste and add a pinch more salt or a splash of juice if needed, then let the sauce cool slightly to room temperature to thicken further.

   For this step

   • 1 tspOrange zest (finely grated)
   • 1/2 tspVanilla extract (optional)
   
5. 5

   Step 5: Cool, store, and serve

   Transfer sauce to a clean jar or container, cover, and refrigerate; it will thicken as it chills and keeps up to 10 days in the fridge or 2–3 months frozen. Serve chilled or at room temperature alongside roast meats, on sandwiches, or as a condiment with cheeses and desserts.
   

1. In a medium saucepan, combine the fresh cranberries, granulated sugar, water, fresh orange juice, and kosher salt. Stir briefly to distribute the sugar, then let sit for 1–2 minutes so sugar begins to dissolve into the juices.
2. Place the saucepan over medium-high heat and bring the mixture to a brisk boil, stirring occasionally. Once boiling, add the cinnamon stick, reduce heat to maintain a gentle boil, and cook 5–7 minutes until most berries have popped and the mixture looks glossy.
3. Lower heat to medium-low and simmer 5–8 minutes more, stirring often; use the back of a spoon or a potato masher to crush berries for a smoother, saucier texture, or leave more whole berries for a chunkier result. If the sauce seems too thin, simmer a few minutes longer; if it’s too thick after cooling, stir in 1–2 tablespoons of orange juice or water.
4. Remove the pan from heat, fish out and discard the cinnamon stick, then stir in the orange zest and vanilla extract (if using) to brighten the flavor. Taste and add a pinch more salt or a splash of juice if needed, then let the sauce cool slightly to room temperature to thicken further.
5. Transfer sauce to a clean jar or container, cover, and refrigerate; it will thicken as it chills and keeps up to 10 days in the fridge or 2–3 months frozen. Serve chilled or at room temperature alongside roast meats, on sandwiches, or as a condiment with cheeses and desserts.