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Cranberry sauce with orange juice is made by simmering cranberries with sugar, orange juice and water until the berries burst and the mixture thickens. It will look loose while hot and become thicker as it cools. A little orange zest adds aroma without requiring more liquid.
This whole-berry version brings a tart contrast to rich holiday dishes. Make it before Thanksgiving dinner so the sauce has time to cool, and use the stovetop space for something else on the day itself. The recipe works with fresh or frozen cranberries.
RecipeCrave recipe
Cranberry Sauce With Orange Juice
Sauce · US customary measurements
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Equipment: Medium saucepan
Ingredients for 8 servings · 1× batch
The calculator scales ingredient quantities only. Keep the oven temperature unchanged. Cooking time and pan size require checking; use additional pans for larger batches. For cranberry sauce, the base yield is about 2 cups.
Ingredients
Use zest from the colored surface of a washed orange. Avoid the white pith beneath it, which can add bitterness. If the orange juice is sweetened, start with a little less sugar and adjust after cooking.
Instructions
- Rinse fresh cranberries and discard any that are soft or spoiled. Frozen cranberries can go into the pan without thawing.
- Combine sugar, orange juice, water and salt in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves.
- Add cranberries. Bring to a gentle simmer, then reduce the heat slightly. Cook uncovered for 12–15 minutes, stirring occasionally. The berries will pop, and the liquid should begin to look syrupy. Stand back from popping berries and use a splatter screen if needed.
- Remove from the heat and stir in the zest. Let a spoonful cool before tasting. If it is too tart, dissolve additional sugar into the warm sauce one tablespoon at a time.
- Transfer to a shallow heatproof container. Let the heavy steam dissipate, then refrigerate promptly rather than leaving the sauce out for several hours. It will continue to set as it chills.
Times and yield are estimates. Adjust ingredient quantities to your needs; cooking times do not scale automatically.
Why does cranberry sauce thicken as it cools?
Cranberries naturally contain pectin. Simmering releases it, while evaporation reduces the liquid. Cooling allows the sauce to develop a thicker texture. This recipe is spoonable whole-berry sauce, so do not expect a firm canned-style cylinder.
If the chilled sauce is thicker than you want, stir in a tablespoon of water or orange juice. If it remains too thin, return it to a saucepan and simmer briefly, then cool again. Make adjustments in small amounts; reducing it aggressively can make it sticky.
Serving ideas and storage
Serve alongside roasted turkey, vegetables or a holiday casserole. A spoonful can also add tartness to a leftover turkey sandwich. Keep the serving bowl away from raw poultry preparation areas and use a clean spoon.
For a conservative home-kitchen storage plan, make it 1–2 days ahead, refrigerate covered at 40°F or below, and use within 3–4 days. This is a refrigerator recipe, not a tested canning recipe. Do not store filled jars at room temperature.
Frequently asked questions
Can I use bottled orange juice?
Yes. Choose a juice you enjoy drinking. Fresh zest can supply orange aroma even when the juice comes from a bottle.
Can I use less sugar?
You can reduce it for a tarter sauce, but the flavor and consistency will change. Start with a small reduction and taste a cooled sample before deciding.
Should I blend it?
Leave it whole for texture, or carefully mash some berries with a spoon. Blending produces a smoother sauce but does not remove cranberry skins.
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