If you thought cranberry sauce only came from a can, you’ll be excited to hear how easy this orange cranberry sauce recipe is!
Fresh cranberries are cooked in orange juice and sweetened with sugar until they burst with juices. Cinnamon, Grand Marnier, and orange zest add a delicious citrus-spiced flavor to this Thanksgiving classic.
Serve it alongside turkey, as a condiment on sandwiches, or in a dish topped with whipped cream. This sweet-tart side is so versatile, it’s a delight even after the holidays!
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What Is Orange Cranberry Sauce?
Cranberry sauce, without a doubt, can be found on any Thanksgiving table. At its most basic, cranberry sauce is made from boiling cranberries and sugar in water to produce a sweet-tart, jellylike consistency. This orange cranberry sauce recipe combines cinnamon and orange flavors to produce a citrusy version of the classic that offsets roast turkey beautifully.
Cranberries are one of a handful of fruits that are native to America. It is likely that they were present at the first Thanksgiving, but not in the form of the sugary sauce we love today. Native Americans ate cranberries and used them to dye cloth, so they may have introduced them to the colonists. And it’s a good thing they did!
Cranberries have numerous health benefits, including reducing the risk of cardiovascular disease, treating urinary tract infections, and even slowing the progression of cancer. Of course, cranberries are also nutritious, containing Vitamins B, C, E, and k, along with fiber.
Can I Make This Ahead?
Yes!
In fact, it’s better when the flavors have a chance to meld. You can make this cranberry sauce up to a week ahead of time. Just keep it in a tightly lidded container in the refrigerator to keep it fresh. I like to make my cranberry sauce the Monday before Thanksgiving. That’s just enough time for the flavors to come together and make the most delicious sauce!
If you need to make your cranberry sauce more than a week ahead of time, you can freeze it! Just pour the cooled sauce into a Ziploc freezer bag, label it with the contents and date, and freeze. It will stay fresh in the freezer for about 3 months, so you’ll be able to enjoy it well after the holidays.
Do You Have Any Tips or Tricks?
Yes!
- You can freeze fresh cranberries! Just toss the bag into the freezer and they’ll keep for up to a year.
- Don’t overcook the sauce. If you do, the sugar will caramelize and begin to burn.
- Want more texture? Add 1/2 cup toasted walnuts in Step 3 for a little extra crunch.
- Not interested in Grand Marnier? Eliminate it, or add 1 teaspoon vanilla extract instead.
- If your finished cranberry sauce tastes too bitter, add 1 tablespoon maple syrup and 1 additional teaspoon of orange juice.
Directions
- Combine sugar, orange juice, cinnamon, and salt in a medium saucepan. Heat over medium heat, stirring constantly, until sugar dissolves.
- Add cranberries; bring to a boil. Reduce to a simmer and cook, stirring often, until mixture becomes syrupy (about 10 minutes). The berries will begin to pop.
- Add Grand Marnier and orange zest. Cook on low for 10 more minutes.
- Remove from heat, let cool to room temperature. Refrigerate overnight. Cranberry sauce can be made up to a week in advance.
Looking for More Thanksgiving Recipes?
- Check out our Green Bean Casserole for the traditional favorite without canned soup
- Learn how to Roast the Perfect Thanksgiving Turkey
- Sides don’t get any easier than Classic Corn Casserole
Recipe by Chicken Soup with DumplingsCourse: Christmas Recipes, Cook, Sides, Thanksgiving Recipes, VegetablesDifficulty: Easy
Prep time
30
minutes
Cooking time
25
minutes
Chill Time
24
hours
Cinnamon, Grand Marnier, and orange zest add a delicious citrus-spiced flavor to this Thanksgiving classic.
Ingredients
1 cup sugar
1/2 cup orange juice
12 oz bag fresh cranberries, rinsed
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon orange zest
2 tablespoons Grand Marnier
Directions
- Combine sugar, orange juice, cinnamon, and salt in a medium saucepan. Heat over medium heat, stirring constantly, until sugar dissolves.
- Add cranberries; bring to a boil. Reduce to a simmer and cook, stirring often, until mixture becomes syrupy (about 10 minutes). The berries will begin to pop.
- Add Grand Marnier and orange zest. Cook on low for 10 more minutes.
- Remove from heat, let cool to room temperature. Refrigerate overnight. Cranberry sauce can be made up to a week in advance.
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