This Orange Cranberry Sauce is quick and easy to make with fresh cranberries, orange zest, fresh ginger, and a hint of Cointreau! With the perfect balance of tart and sweet, it’ll make its way around the table more than once.
This homemade cranberry sauce is the reason you’ll never buy store-bought again. Made with fresh ingredients, the citrusy orange and zesty fresh ginger perfectly balances the sweet and tart cranberries.
I make this every single Thanksgiving and it’s become quite the staple! Every year I average at least 2 to 3 texts asking “Are you bringing that cranberry orange sauce again this year?”.
No fancy equipment needed – just a saucepan, a spoon, and 20-minutes! I recommend making it a day or two in advance, the flavors will meld even more and it’ll taste even better. Plus, it’s one less thing to worry about during the main cooking rush!
“We *loved* this orange cranberry sauce. The orange zest works great to keep it from being too sweet. I made it a few days before and stored it in the fridge for Thanksgiving and it was even better than the first day I made it. The flavors get even better as it chills, so don’t be afraid to make it ahead!” — Ellie, beginner baker and cook who’s excited to learn.
Ingredient Notes and Substitutions
Find the full printable recipe with specific measurements below.
- Fresh Cranberries: Fresh or frozen will both work, but do not use dried cranberries.
- Orange Zest: Carefully grate around the orange with a microplane zester, just on the outside peel/skin – not the bitter white pith underneath.
- Granulated Sugar: Light brown and dark brown sugar are both great for this too, so just use whatever you have on hand. Substitute honey or maple syrup for sugar if you prefer natural sweeteners.
- Ginger: Don’t skip the fresh ginger! It adds a subtle warmth, that really balances the sweet and tart flavors. 1 tsp ground ginger will work in a pinch
- Cinnamon: I use ground cinnamon, but you can also use a 4″ cinnamon stick and let it simmer in the mixture instead.
- Cranberry Juice: You will want to use 100% cranberry juice WITHOUT SUGAR as it adds balance. If you are using cranberry cocktail juice (with sugar) instead, only add 1 cup sugar. You can also substitute this for orange juice, if preferred.
- Cointreau or Grand Marnier: The alcohol cooks off, but you’re left with a rich, slightly spiced citrus note that really levels it up. Substitute it for fresh orange juice for an alcohol-free version!
How to Make This Orange Cranberry Sauce
Visit the printable recipe card below for full directions.
You can easily adjust the sweetness to your taste. If you like your sauce more on the tart side, start with 3/4 cup sugar. You can add more to taste after the cranberries have burst and simmered.
Use non-stick or an enameled pot to prevent sticking. It’s easy for the cranberry sauce to stick and burn in a stainless steel pot.
Simmer gently to prevent scorching the sauce. After the mixture comes to a boil and you add the cranberries, reduce the heat and let it simmer gently.
Don’t walk away once the cranberries are in the pot! As the mixture cooks, you’ll see the cranberries swell, split, and release their juices. They go from whole to popped pretty quickly! You want most of the berries to pop, but not all, leaving a few whole adds great texture.
The key to a perfect cranberry sauce is knowing when to stop cooking. It’s ready to come off the heat when the sauce has reduced slightly and looks glossy and jam-like, usually around the 10 to 12 minute mark. Keep in mind – the sauce will continue to thicken as it cools!
Letting it chill in the fridge helps the flavors come together. You can serve this sauce warm, but I like it best once chilled for at least 3 to 4 hours in the fridge.
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Variations To Try
- Prefer a smooth cranberry sauce? Blend it while it’s still warm with an immersion blender or in batches in a regular blender.
- Want a sauce with whole berries that pop in your mouth? Add the cranberries in two stages. Add half of the cranberries and cook for 5 minutes. Then toss in the second half and finish cooking.
- Make it boozy. The alcohol will cook off during the boiling stage, leaving only the flavor behind. Cook the sauce a minute or two longer so it’s extra thick, then stir in a hearty splash of Cointreau for a boozy version.
- Add an apple. Like in my apple cranberry sauce, feel free to add a diced apple for added sweetness and texture.
- Add some nuts. Stirring 1/4 to 1/2 cup of chopped pecans or walnuts into the mixture will give it some crunch. Toast the nuts first for more flavor.
- Add fresh herbs. Add a 5″ fresh rosemary or thyme sprig into the pot and let it infuse into the sauce. Remove it right before serving.
Leftover homemade cranberry sauce stores great and has a ton of uses. It’s amazing on sandwiches, stirred into oatmeal, or on top of a cheesecake. Everyone also loves spreading it on my baked turkey sliders. Make them with your leftover Thanksgiving turkey for a real treat!
Make Ahead and Storage Options
This Orange Cranberry Sauce is perfect for making ahead, as it stays good for up to 2 weeks stored in the fridge in an airtight container. Just give it a good stir before serving!
You can also freeze it! Transfer the completely cooked sauce to freezer-friendly bags or containers and freeze for up to 3 months. I recommend thawing it overnight in the fridge for best results.
If you prefer your cranberry sauce served warm, pop it into the microwave for 15-second intervals, stirring occasionally, until warmed through.
Cranberry Orange Sauce
Ingredients
- 1 ⅓ cups granulated sugar
- 1 tablespoon grated fresh ginger
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup pure cranberry juice, unsweetened
- ⅓ cup Cointreau, or Grand Marnier
- 12 oz fresh cranberries, frozen will also work
- zest of 2 large oranges
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Instructions
- In a large saucepan over medium high heat, combine sugar, ginger, cinnamon, salt, and cranberry juice. Bring to a boil.
- Add cointreau and cranberries, return to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes.
- Remove from heat and immediately stir in the orange zest. Serve warm or refrigerate until cold and serve chilled. The flavors will meld even better if the sauce chills overnight.
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More of the Best Cranberry Recipes
- Cranberry orange scones are bursting with fresh, sweet flavor!
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- Cranberry brie bites feature puff pastry, cranberry sauce, and creamy brie.
- Sweet, tart apple cranberry sauce is so vibrant and easy to make!
- Cranberry muffins turn out so soft and sweet in just 30 minutes.
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I just came here to tell you, I make this every year now. Its been 6 years strong. It also cans really well. I turn it into chunky jam so we can have it during the cold months. Will never make anything else. Have also made it without the cinnamon and replaced it with nutmeg and allspice. Thank you for this beauty.
Yum! I really need to work on learning how to can food, sounds like a wonderful idea. Glad you enjoy it as much as we do, Kat!
Very good.
Hi
What brand of pure cranberry juice did you use in this recipe.
Hi, looks good! Is it possible to use ground ginger instead of the fresh? Was going to make it tonight. LW
Merry Christmas everybody. But I’d like to warn people who have never worked with alcohol in cooking. I made a triple batch of this recipe and as I was adding my orange liqueur it’s best if you do it too hot liquid real close and down next to the liquid!! I found out what a quick flash means when heat and alcohol mix. Everybody’s okay, except for me lol I can’t stop giggling. Again Merry Christmas to everybody this recipe is incredible and I can’t wait for it to cool down so we can try it.
Does it thicken up after sitting? Mine is staying pretty runny.
This is the way I make mine, too, except I squeeze the oranges after zesting to use that instead of cranberry juice. If I have any leftover mandarin oranges I will add those. Sometimes chopped pecans are added or diced celery. It just depends on how I feel or what’s in the fridge but your recipe is my basic recipe, too. 🙂
Awesome recipe! I will definitely make it again.
Your pictures are gorgeous! I just made a double batch and put it in tiny jars for the neighbors. They’re cute and it smelled wonderful. I’m nervous I got carried away with the orange zest – it was pretty tart when warm. The recipe was easy though so I’ll definitely make this again (even if I have to work on my zesting skills)!
Hi Jessica…! your dish cranberry oranges relish looks and sound is amazing & yummy. i will make this recipe like you. Thanks for sharing..!