Cranberry Orange Sauce
Skip the canned cranberry sauce this Thanksgiving and make it right at home – it is embarrassingly easy to make with just 3 ingredients!
Cranberry sauce is a Thanksgiving staple, and it has to be one of the easiest dishes to make. It can be made ahead of time, and does not require any oven real estate, which let’s be honest, is a win in and of itself.
INGREDIENTS
Orange
Use freshly squeezed whenever possible. And another bonus of using fresh oranges? All the fresh orange zest! We recommend using a microplane when zesting, working carefully to avoid the bitter white pith.
Sugar
Brown sugar can be substituted.
Cranberries
Fresh cranberries is ideal here but frozen cranberries can also be used. Frozen cranberries will take longer to cook through and simmer.
Optional
Cinnamon stick, ginger, lemon zest (in place of orange zest) or vanilla extract can also be added to your liking.
Serve with your lovely Thanksgiving turkey as needed, and save the leftovers for toast, yogurt, overnight oats, and french toast – we can use it for all of the things.
TIPS AND TRICKS FOR SUCCESS
- Use fresh or frozen cranberries. Fresh or frozen (unthawed) cranberries can be used here. When using fresh, use plump cranberries that are bright red in color and firm to the touch. Avoid using dried cranberries.
- Make ahead of time. Cranberry sauce is one of those holiday side dishes you can make ahead of time and store in the fridge up to 1 week in advance.
- Serve hot or cold. This really depends on personal preference, but cranberry sauce can be served hot, cold or at room temperature.
- Save the leftovers. Leftover cranberry sauce can be frozen up to 3 months. You can also use the leftovers for breakfast (topping off pancakes, waffles or french toast), sandwiches and desserts (cheesecakes, coffee cakes, banana bread or streusel bars).
WHAT TO SERVE WITH CRANBERRY SAUCE
- Easy Thanksgiving Turkey
- How to Make Perfect Mashed Potatoes
- Classic Thanksgiving Stuffing
- Green Bean Casserole with Crispy Fried Shallots
- Sheet Pan Thanksgiving Dinner
TOOLS FOR THIS RECIPE
Microplane
Saucepan
CRANBERRY ORANGE SAUCE: FREQUENTLY ASKED QUESTIONS
Some like it hot, some like it cold, but we personally find that cranberry sauce is best served at room temperature or slightly chilled.
Yes! Cranberry sauce can be stored in an airtight container in the fridge for up to a week.
Cranberry sauce can be frozen up to 3 months. Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
This is one of our favorite holiday Instant Pot recipes!
Recipe
Yield: 3 cups
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Ingredients
Equipment
Saucepan
Microplane
Instructions
1. In a medium saucepan, combine water, orange juice, orange zest and sugar over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
2. Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 15 minutes.
3. Let cool completely before serving.
Featured Comment
Kathleen
141 more comments