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A vibrant bowl of homemade cranberry sauce, garnished with fresh cranberries and orange slices, highlights a delicious Cranberry Sauce Recipe.

Classic Orange-Kissed Cranberry Sauce

A vibrant and effortlessly simple cranberry sauce recipe, elevated with a bright citrus kiss, perfect for holiday tables or any meal desiring a sweet-tart complement. This homemade sauce outshines store-bought versions with its fresh flavor and perfect texture.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Condiment, Holiday, Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fresh or frozen cranberries
  • 3/4 cup granulated sugar adjust to taste
  • 1/2 cup water
  • 1 tsp orange zest from 1/2 a large orange
  • 2 tbsp fresh orange juice
  • pinch salt

Equipment

  • Medium saucepan
  • Whisk
  • Zester (optional)

Method
 

  1. Combine water, granulated sugar, orange zest, fresh orange juice, and a pinch of salt in a medium saucepan. Place the saucepan over medium heat.
  2. Bring the mixture to a gentle simmer, stirring occasionally with a whisk, until the sugar has completely dissolved, which should take about 2-3 minutes.
  3. Add the fresh or frozen cranberries to the simmering liquid.
  4. Continue to simmer for 10-15 minutes, stirring occasionally. As the cranberries cook, they will begin to burst open, and the sauce will visibly thicken. Cook until most of the cranberries have burst and the sauce reaches your desired consistency.
  5. Remove the saucepan from the heat. Allow the cranberry sauce to cool completely at room temperature. The sauce will thicken further as it cools. Serve warm or chilled.

Notes

For a smoother sauce, you can gently mash some of the cranberries with a fork or potato masher after cooking. For an extra aromatic touch, add a cinnamon stick or a few whole cloves along with the cranberries, and remove them before serving. Store leftover cranberry sauce in an airtight container in the refrigerator for up to 1 week.