Orange Cranberry Sauce

This homemade Orange Cranberry Sauce is sweet, tart, citrusy, and so much fresher than anything you’ll find in a can.

Made with real cranberries, bright orange juice, warm ginger, and a hint of vanilla, it simmered into a glossy, thick sauce that instantly elevates any holiday meal. The combination of orange zest and fresh cranberries gives it an irresistible brightness, while optional sage adds a subtle savory depth.

Ready in just 20 minutes with simple pantry staples, this is the ultimate make-ahead Thanksgiving or Christmas side dish that everyone will love—beautiful, vibrant, and bursting with festive flavor.

What ingredients do I need?

• Fresh Cranberries: The star of the recipe—tart, juicy, and full of natural pectin to help the sauce thicken.
• Granulated Sugar: Adds sweetness and balances the cranberries’ natural acidity.
• Light Brown Sugar: Adds deeper caramel notes and richness.
• Orange Juice: Freshly squeezed citrus brightens the sauce and enhances flavor.
• Orange Zest: Concentrated aromatic oils that intensify the orange flavor.
• Water: Helps the cranberries simmer evenly.
• Ground Ginger: Adds warmth and a subtle spice.
• Salt: Enhances flavor and balances sweetness.
• Vanilla Extract: Stirred in at the end for a smooth, fragrant finish.
• Sage (optional): Adds herbal, savory depth for a more complex flavor profile.

Can I Substitute?

Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.

• Refined Sugar-Free: Swap both sugars for maple syrup or coconut sugar (sauce will be darker).
• Lower Sugar: Reduce sugar to ½ cup total—cranberries will stay quite tart.
• Nut-Free: Safe as written—no nuts included.
• No Orange Juice: Use lemon juice (2–3 tbsp) and increase water by ¼ cup.
• No Ginger: Use cinnamon or leave spices out entirely.
• Vanilla-Free: Optional—you can omit for a more classic flavor.

• Refrigerate: Store in an airtight container for up to 10–14 days.
• Freeze: Freeze up to 3 months; thaw overnight in the fridge.
• Make Ahead: Best made 1–3 days before serving to allow flavors to develop.

But, I Still Have A Few Questions…

Can I make cranberry sauce ahead of time?
Yes! It actually tastes better after a day or two. Make it up to 3 days in advance.

Why is my cranberry sauce too thick?
It thickens as it cools. If it gets too thick, stir in a splash of water or orange juice.

Can I freeze cranberry sauce?
Absolutely—freeze for up to 3 months in an airtight container.

Can I use frozen cranberries?
Yes! No need to thaw—add straight to the pot and cook as directed.

Can I reduce the sugar?
Yes, but the sauce will be more tart. Adjust to taste after cooking.

Can I double the recipe?
Yes—just use a larger pot and increase simmer time by a few minutes.

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Orange Cranberry Sauce

This bright and cozy Cranberry Orange Sauce is made with fresh cranberries, real orange juice, zesty citrus, and warm ginger for the perfect balance of tart and sweet. Simmered until thick and glossy, it’s the ultimate make-ahead holiday side dish—fresh, flavorful, and so much better than canned. Finished with a splash of vanilla and optional sage for depth, this cranberry sauce pairs beautifully with turkey, ham, sandwiches, and all your favorite festive dishes.

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Servings: 8 servings

Ingredients

• ▢ 12 oz fresh cranberries rinsed
• ▢ ½ cup granulated sugar
• ▢ ½ cup light brown sugar
• ▢ Juice of 2 oranges about ½ cup
• ▢ Zest of 1 orange
• ▢ ½ cup water
• ▢ Pinch of salt
• ▢ ¼ tsp ground ginger
• ▢ ½ tsp vanilla extract
• ▢ 2 fresh sage leaves optional

Instructions

• Add cranberries, granulated sugar, brown sugar, orange juice, orange zest, water, salt, ginger, and sage (if using) to a medium saucepan.
• Bring to a simmer over medium heat, then cover and cook for about 10 minutes until the cranberries begin to burst.
• Uncover and gently mash the cranberries with the back of a spoon.
• Continue cooking uncovered until the sauce thickens to your liking.
• Remove from heat and stir in the vanilla extract.
• Let cool before serving—the sauce will thicken further as it cools.

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