A simple recipe for homemade cranberry orange sauce made with whole cranberries, orange, apple cider or apple juice, and our house blend of homemade apple pie spice seasoning.
This is a classic, from-scratch sauce that comes together quickly and belongs on any holiday table.
It’s easy to make, with just enough citrus to keep it balanced. Whether it’s served with turkey, spooned over sourdough cornbread dressing, or saved for sourdough toast the next morning. It’s a family favorite recipe we make every year.
Why You’ll Love This Recipe
- A true holiday classic: This sauce brings that familiar, expected comfort to the table, the kind that feels right every single year.
- Balanced and not too sweet: The orange softens the cranberries just enough without losing their bright, traditional flavor.
- Whole berry texture: The cranberries break down naturally as they cook, creating a thick, spoonable sauce with real body.
- Easy to make from scratch: Simple ingredients and a short cook time make this approachable, even during busy holiday prep.
- Works beyond dinner: It’s just as good on sourdough toast or baked into holiday breads as it is beside turkey.
- Feels like a tradition: Once it’s on the table, it tends to stay there year after year as part of the holiday rhythm.
Ingredients
Variations & Add-Ins
- Grated fresh apple: Melts into the sauce as it cooks, adding natural sweetness and extra body without changing the flavor profile.
- Orange zest finish: Stir in fresh zest after cooking for a brighter aroma that really highlights the citrus.
- Maple-brown sugar blend: Replace part of the brown sugar with maple syrup for a deeper, smoky sweetness.
- Vanilla after cooking: A small splash of vanilla softens the tartness and makes the sauce feel warmer and more balanced.
- Fresh ginger warmth: Add a small amount of grated ginger for gentle heat that pairs naturally with cranberry and orange.
- Herb-infused simmer: Simmer with a small sprig of rosemary or thyme, then remove it for a subtle savory note that feels holiday-ready.
Recipe Tips
Apple cider is my go-to: I usually make this with apple cider because it adds a warmer, fuller flavor. Apple juice works just fine if that’s what you have.
Use our apple pie spice seasoning: I used our Apple Pie Spice Seasoning for this recipe instead of separate spices for a more rounded holiday flavor.
Choose a sweet orange or tangerine variety: A good, juicy orange or tangerine keeps the sauce balanced and prevents it from tasting too bright.
Stir at the beginning: Stir while everything heats up so the sugar dissolves evenly before simmering.
Watch when the berries pop: Once most of the cranberries burst, the sauce thickens quickly and needs more frequent stirring.
Blend only as much as you like: I usually blend until mostly smooth, but you can leave it chunkier if that’s your preference.
Adjust sweetness after blending: If it tastes too tart, I add a little more brown sugar at the end rather than earlier.
Let it cool completely: The sauce thickens as it chills, so don’t judge the texture while it’s still warm.
Use a wider saucepan: This helps the sauce reduce evenly without overcooking.
Cool before refrigerating: Let it cool slightly before covering and chilling so condensation doesn’t thin it out.
How To Make Whole Berry Cranberry Orange Sauce
- Rinse the cranberries: Place the cranberries in a colander, rinse under cool water, and let them drain.
- Prepare the orange: Peel the orange, remove any seeds, and cut it into small pieces.
- Combine everything: Add the cranberries, orange pieces, apple cider or apple juice, brown sugar, spices (if using individual spices, use 1 tsp cinnamon, a pinch of cloves, and a pinch of nutmeg) or Apple Pie Spice Seasoning, and salt to a medium saucepan.
- Bring to a simmer: Cover the saucepan and bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Cook until thickened: Once the cranberries begin to pop, remove the lid, reduce the heat slightly, and continue cooking until the sauce thickens.
- Blend the sauce: Remove from heat and blend until smooth using an immersion blender or countertop blender.
- Cool and chill: Transfer the sauce to a heat-safe container, let it cool to room temperature, then refrigerate until fully thickened.
Freezing & Storage
- Refrigerator storage: Store the cranberry orange sauce in an airtight container in the refrigerator for up to one week.
- Freezer storage: Transfer cooled sauce to a freezer-safe container and freeze for up to three months.
- Thawing: Thaw overnight in the refrigerator and stir well before serving.
- Make-ahead option: This sauce can be made several days in advance and kept chilled until ready to serve.
FAQ’s
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Emily
Whole Berry Cranberry Orange Sauce
Equipment
- 1 Medium saucepan
- 1 Colander
- 1 Immersion blender or countertop blender
- 1 Wooden spoon or spatula
Ingredients
- 2 cups fresh cranberries (200 g)
- 1 medium orange or tangerine peeled and deseeded (130 g)
- ½ cup pure apple juice (120 g)
- ¾ cup packed brown sugar (150 g)
- 1 pinch salt (0.2 g)
- 1 ½ tsp Apple Pie Spice Seasoning (4.5g)
Instructions
- Rinse the cranberries: Place the cranberries in a colander, rinse under cool water, and let them drain.
- Prepare the orange: Peel the orange, remove any seeds, and cut it into small pieces.
- Combine everything: Add the cranberries, orange pieces, apple cider or apple juice, brown sugar, spices if using individual spices, use 1 tsp cinnamon, a pinch of cloves, and a pinch of nutmeg) or use Apple Pie SPice seasoning, and salt to a medium saucepan.
- Bring to a simmer: Cover the saucepan and bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Cook until thickened: Once the cranberries begin to pop, remove the lid, reduce the heat slightly, and continue cooking until the sauce thickens.
- Blend the sauce: Remove from heat and blend until smooth using an immersion blender or countertop blender.
- Cool and chill: Transfer the sauce to a heat-safe container, let it cool to room temperature, then refrigerate until fully thickened.
Notes
- Apple cider is my go-to: I usually make this with apple cider because it adds a warmer, fuller flavor. Apple juice works just fine if that’s what you have.
- Use our apple pie spice seasoning: When I have it on hand, I use our Apple Pie Spice Seasoning instead of separate spices for a more rounded holiday flavor.
- Choose a sweet orange: A good, juicy orange keeps the sauce balanced and prevents it from tasting sharp.
- Stir at the beginning: Stir while everything heats up so the sugar dissolves evenly before simmering.
- Watch when the berries pop: Once most of the cranberries burst, the sauce thickens quickly and needs more frequent stirring.
- Blend only as much as you like: I usually blend until mostly smooth, but you can leave it chunkier if that’s your preference.
Nutrition
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Emily Rider
Home miller with 25+ years of fresh-milled flour & sourdough experience.
Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
