Cranberry Orange Sauce Recipe

Here’s a simple and delicious recipe for Cranberry Orange Sauce—a fresh, tangy, and slightly sweet side dish that pairs perfectly with turkey, chicken, or any holiday meal. The combination of tart cranberries and bright, zesty orange creates a vibrant sauce that’s easy to make and always a crowd-pleaser.

Cranberry Orange Sauce

Ingredients:

• 12 oz fresh or frozen cranberries (about 3 cups)
• 1/2 cup orange juice (about 1 large orange)
• Zest of 1 orange
• 1/2 cup sugar (you can adjust the sweetness to your taste)
• 1/4 cup water
• 1/4 teaspoon cinnamon (optional)
• 1/4 teaspoon vanilla extract (optional)
• Pinch of salt

Instructions:

1. Prepare the Ingredients:
   • If using fresh cranberries, rinse them well and pick out any stems or damaged berries. If using frozen cranberries, there’s no need to thaw them—just use them directly from the freezer.
   • Zest the orange, then juice it to get the 1/2 cup of fresh orange juice.
2. Cook the Cranberry Sauce:
   • In a medium saucepan, combine the cranberries, orange juice, orange zest, sugar, and water. Add the cinnamon and vanilla extract, if using.
   • Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Simmer:
   • Once the cranberries start to boil, reduce the heat to medium-low and let the sauce simmer for about 10-15 minutes. Stir occasionally as the cranberries pop open and the sauce thickens.
   • If you prefer a smoother sauce, you can use a spoon to mash some of the cranberries or use a potato masher to break them down to your desired consistency. For a chunkier texture, leave the cranberries mostly intact.
4. Taste and Adjust:
   • Taste the sauce and adjust the sweetness if needed by adding more sugar or a little honey. If you want it more tart, you can add a squeeze of lemon juice or more orange juice. If it’s too thick, add a little water to thin it out.
5. Cool and Serve:
   • Once the sauce has thickened and the cranberries have burst, remove the pan from the heat and let the sauce cool to room temperature. It will continue to thicken as it cools.
   • Transfer to a serving dish and refrigerate until ready to serve. Cranberry orange sauce can be made up to 2-3 days in advance.
6. Serve:
   • Serve chilled or at room temperature with turkey, chicken, or as a topping for your favorite roasted meats. It’s also delicious with brie cheese, in sandwiches, or as a topping for oatmeal or yogurt.

Serving Suggestions:

• With Turkey or Chicken: Cranberry orange sauce is a classic pairing for roasted meats, especially turkey at Thanksgiving or Christmas.
• On Sandwiches: Spread it on a turkey or chicken sandwich for a burst of flavor.
• With Cheese: Serve as a topping for soft cheeses like brie or goat cheese at a holiday cheese board.
• As a Dessert Topping: Try spooning it over vanilla ice cream, cheesecake, or panna cotta.

Tips:

• Adjusting the Sweetness: Cranberries are naturally tart, so the amount of sugar in this recipe can be adjusted depending on your personal preference. You can also use honey, maple syrup, or a sugar substitute if you prefer a different sweetener.
• Add-ins: You can add a splash of Grand Marnier, rum, or other spirits for a boozy twist, or stir in some chopped nuts (like walnuts or pecans) for added texture.
• Texture: For a smoother sauce, after it cools, you can blend it with an immersion blender or in a regular blender for a velvety consistency.

Make-Ahead Tip:

This Cranberry Orange Sauce can be made a few days in advance, which makes it a great make-ahead dish for holiday meals. It stores well in an airtight container in the fridge for up to a week. The flavors continue to meld together as it sits, so it’s even better after a day or two!

This Cranberry Orange Sauce is a perfect balance of tart and sweet, with a fresh, citrusy twist that’s both festive and easy to make. It’s sure to be a hit at your next holiday gathering!