This cranberry orange sauce has become one of those simple holiday staples I return to every year. The berries soften into a thick, cozy mixture, and the orange gives it a gentle sweetness that feels just right with the season.
It’s an easy sauce to make at home, and it settles naturally beside anything from a roast turkey to a quiet breakfast of toast the next morning.
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I make this cranberry orange sauce as soon as the weather cools and I start planning our holiday meals. It’s one of the first things I prep because it cooks down easily and has that steady mix of tart berries and warm citrus. I usually let it simmer while I finish my Creamy Pumpkin Mac and Cheese with Smoked Gouda, and it settles right into the slow rhythm of getting ready for the season.
Around Thanksgiving, we use this sauce in a few different ways. The main one is spooning it over my Sourdough Cornbread Dressing Recipe, which has become a small tradition during our holiday meals. My family also likes it as the filling for our Sourdough Cranberry Orange Star Bread, and we usually make it on a quiet evening with an old movie playing. Sometimes I warm a small pot of Homemade Apple Cider Recipe In A Dutch Oven so we can sip it while we spread the cranberry sauce on toast. These simple routines make the long weekend feel familiar and easy.
The leftovers always disappear faster than I expect. I spread a spoonful on Sourdough Cranberry Orange Bread Recipe | Discard or Starter or add a bit to Sourdough Waffles and Pancakes (discard or starter) when we want something festive in the morning.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Watch for the cranberry pop: The berries will burst as they heat, which is your cue that the sauce is starting to thicken. Keep the heat steady so they soften without scorching.
Stir gently but often: A few slow stirs help the fruit cook evenly and keep the sugar from settling on the bottom of the pot. This prevents any sticking as the sauce thickens.
Adjust sweetness early: If you want the sauce a little sweeter, add a small spoonful of brown sugar while it’s still simmering. It dissolves more smoothly at this stage.
Blend while warm: Warm fruit blends more easily and gives you a smoother texture. If using a countertop blender, vent the lid slightly to let steam escape.
Let it cool fully: The sauce will look thinner when it’s hot. It thickens as it cools, so give it time before deciding on the final texture.
Chill for best flavor: A few hours in the fridge helps the citrus and spices settle into the sauce. The color deepens and the texture firms up.
Use a wide saucepan: A wider base helps the fruit cook evenly and prevents the sauce from bubbling too high. It also reduces a little faster.
Taste before serving: Flavors mellow in the fridge, so a small taste helps you decide if you want an extra pinch of spice or a bit more citrus.
How To Make Cranberry Orange Sauce
- Rinse the Cranberries: Rinse the cranberries under cool water and let them drain in a colander.
- Prep the Orange: Peel the orange, remove any seeds, and cut it into small pieces so they blend smoothly later.
- Combine the Ingredients: Place the cranberries, orange pieces, apple juice, brown sugar, cinnamon, clove, and salt in a medium saucepan. Stir to coat everything evenly.
- Bring to a Simmer: Cover the pot and set it over medium heat. Let the mixture come to a gentle simmer, stirring occasionally to keep the sugar from sticking.
- Cook Until the Berries Pop: When the cranberries begin to pop, remove the lid and lower the heat slightly. Continue cooking 10–12 minutes, stirring now and then, until the sauce thickens.
- Blend the Sauce: Remove the saucepan from the heat. Blend the mixture with an immersion blender or transfer it carefully to a countertop blender.
- Cool the Sauce: Pour the sauce into a heat-safe bowl or container. Let it cool at room temperature until the steam fades.
- Chill Until Set: Cover the container and refrigerate for several hours. The sauce will thicken and settle as it chills.
Freezing & Storage
How To Gift Cranberry Orange Sauce
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Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
More Holiday Recipes from The Cottage
Whole Berry Cranberry Orange Sauce
Equipment
- Medium saucepan
- Colander
- Immersion blender or countertop blender
Ingredients
- 2 cups fresh cranberries (200 g)
- 1 medium orange peeled and deseeded (130 g)
- ½ cup pure apple juice (120 g)
- ¾ cup packed brown sugar (150 g)
- 1 teaspoon ground cinnamon (3 g)
- 1 pinch ground clove (0.2 g)
- 1 pinch salt (0.2 g)
Instructions
- Rinse the cranberries: Rinse the cranberries under cool water and allow them to drain.
- Prep the orange: Peel the orange, remove any seeds, and cut it into small pieces.
- Combine ingredients: Add the cranberries, orange pieces, apple juice, brown sugar, cinnamon, clove, and salt to a medium saucepan.
- Simmer the mixture: Cover the saucepan and bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Thicken the sauce: Remove the lid once the cranberries pop, reduce the heat slightly, and cook until thickened.
- Blend the sauce: Remove the saucepan from heat and blend the mixture until smooth using an immersion blender or countertop blender.
- Chill the sauce: Transfer the sauce to a heat-safe container, cool to room temperature, and refrigerate until thickened.
Notes
- Sweetness level: Add more brown sugar after blending if you prefer a sweeter sauce. Chunky option: Skip blending or blend only briefly for a rustic, whole-berry texture. Cider swap: Apple juice can be replaced with apple cider for a richer, warmer flavor. Freezing tip: This sauce freezes well for up to three months; thaw in the refrigerator overnight.
Nutrition
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Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
