Whole Berry Cranberry Orange Sauce

A bowl of freshly blended cranberry orange sauce cooling on the counter, showing its smooth, glossy texture.

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This cozy whole berry cranberry orange sauce brings together bright citrus and warm spices, filling your kitchen with the scent of the season. It’s a simple holiday favorite that tastes even better after chilling.

Prep Time5

Cook Time10

Additional Time1

Total Time1 15

Course: Condiments and Seasonings

Cuisine: American

Servings: 1/2 cups

Calories: 421kcal

Author: Emily Rider

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