Cranberry Sauce with Orange Juice is everything you know and love about a traditional Thanksgiving cranberry sauce, only upgraded with a made-from-scratch touch store-bought just can't compete with. Fresh-squeezed orange juice and zest, plus a hint of cinnamon, make this holiday classic absolutely irresistible.
Our house has hosted Thanksgiving for family and friends every year for more than 15 years, and thanks to this 15-minute recipe, we haven't opened a can of cranberry sauce in over a decade. Everyone looks forward to it year after year, right alongside our Southern cornbread stuffing and juicy roasted turkey.
And speaking of the big day — couldn't we all use a few more make-ahead Thanksgiving recipes? One of my favorite things about this homemade cranberry sauce is that you can make it two to three days in advance, and it still tastes as fresh and vibrant as day one.
Table of Contents
Why This Recipe Works
Unlike cloyingly sweet, spice-heavy renditions, this cranberry sauce with orange juice stays true to that classic flavor Americans know and love, while keeping the flavor profile bright, balanced, and perfectly fresh.
Consistency | You don't want cranberry sauce with orange juice to turn into jelly, but you also don't want it soupy. This recipe hits the mark every single time. Its sugar-to-liquid-to-cranberry ratio yields a silky, jammy sauce that sets beautifully yet stays spoonable.
Flavor | We're not stopping at cranberries — but we're also not overcomplicating your grocery list. Fresh orange juice, orange zest, cinnamon, and a pinch of salt take this homemade cranberry sauce from average to gourmet with practically no effort at all.
Ease | Don't be intimidated. With just a handful of ingredients and 20 minutes, this cranberry sauce with orange juice is the easiest thing you are going to make from scratch all holiday season long. All you have to do is mix, simmer, and stir!
I've put this sauce to excellent use not only as a Thanksgiving side dish, but on top of my cranberry goat cheese dip and even as a spooky Halloween dip!
Ingredients
- Cranberries | You can use fresh or frozen cranberries for this recipe — both work beautifully. Fresh cranberries deliver a touch more texture, while frozen cranberries tend to burst and cook down faster. Each has its strength; pick the one that works best for you!
- Oranges | This recipe calls for fresh-squeezed orange juice to add natural sweetness and a touch of acidity to this homemade cranberry sauce with orange juice recipe. In addition to the juice, you'll also be using fresh orange zest, a powerhouse of citrus oils that deepen the flavor profile in a way juice alone never could.
- Water | This humble ingredient dilutes the sauce just enough to keep it silky-smooth rather than over-gelatinized. It also prevents sugar and cranberries from scorching in the pan. Bonus.
- Sugar | Granulated sugar balances the natural tartness of the cranberries without dulling their flavor the way brown sugar might. If you enjoy the deep, molasses notes from brown sugar, try using ¾ cup granulated sugar and ¼ cup brown sugar instead.
- Spices | This recipe keeps the spice list simple with cinnamon for warmth and kosher salt as a flavor amplifier. If you'd like a more complex flavor profile, feel free to add a ¼ teaspoon of ground ginger and a pinch of cloves for extra depth.
How to Make Cranberry Sauce with Orange Juice
Step 1: Combine Ingredients
Add the cranberries, water, orange zesst, fresh-squeezed orange juice, sugar, cinnamon, and salt to a small saucepan and stir to combine.
Pro Tip: Be sure to zest the oranges before you cut into them!
Step 2: Simmer on the Stovetop
Place the saucepan over medium-high heat until the mixture reaches a boil. Then, reduce the heat to maintain a simmer. Cook, stirring often, for 10-15 minutes, until most of the cranberries have burst and the sauce begins to thicken.
Step 3: Cool, Chill, and Serve
Once the cranberries burst and the mixture has thickened, remove from the stovetop and set aside to cool completely before serving or refrigerating. Keep in mind, the sauce will continue to thicken as it cools.
Pro Tip: Be careful taste-testing too soon! Boiling sugar can cause serious burns.
Make-Ahead, Storage & Freezing Tips
Speaking from personal experience, recipes for holiday entertaining don't get much better than this homemade cranberry sauce. You can make it days (or even months) in advance!
Make-Ahead | Like holiday magic, this cranberry sauce with orange juice tastes even better after a day or two. Prepare it up to three days in advance, cover, and refrigerate until ready to serve. Oftentimes, I'll transfer the sauce into its intended holiday serveware, cover tightly with a layer or two of plastic wrap, and refrigerate so it can from the refrigerator to the table on Thanksgiving day.
Storage | Store leftover cranberry sauce in an airtight container in the refrigerator for up to 10 days.
Freezing | Homemade cranberry sauce freezes beautifully! Allow it to cool completely, then transfer to an airtight, freezer-safe container (leaving little to no headspace) or a freezer-safe zip-top bag. Seal tightly and freeze for up to two months. Thaw overnight in the refrigerator and stir before serving.
Pro Tip: Cranberry sauce thickens slightly as it chills. It will loosen up as it sits at room temperature, but if it becomes too thick, simply stir in one or two tablespoons of water or fresh orange juice until it reaches your desired consistency.
What to Serve with Cranberry Sauce (Pairings!)
This cranberry sauce with orange juice is best served alongside all of your Thanksgiving favorites. A potluck Thanksgiving at our home would be utterly incomplete without:
- juicy smoked turkey,
- my made-from-scratch, cheesy green bean casserole,
- sweet potato casserole with a gooey marshmallow topping,
- buttery, rich mashed potatoes with a drizzle of turkey gravy,
- a soft, fresh-baked yeast roll (or three),
- and a hunky slice of pumpkin cake with cream cheese frosting for dessert.
If you end up with leftover cranberry sauce, use it as a condiment on turkey salad sandwiches or over a block of cream cheese with chopped candied pecans on top and Ritz crackers on the side.
Feeling extra? Make a double batch, add a dollop of cranberry sauce with orange juice on top of baked brie with jam. Serve the whole shebang on a Thanksgiving snack board, and watch the crowd go wild.
Cranberry Sauce FAQs
Yes, although keep in mind bottled orange juice is more acidic in comparison to fresh orange juice. Since cranberries are already a rather tart ingredient, fresh-squeezed orange juice will yield a smoother, more balanced flavor and a superior-tasting sauce overall.
Add one tablespoon of water (or fresh orange juice) at a time, stirring after each addition until the cranberry sauce reaches the desired consistency.
If your cranberry sauce turns out too tart for your liking, stir in one tablespoon of granulated sugar at a time, tasting after each addition. Continue until it was reached your desired level of sweetness.
Pro Tip: A drizzle of honey or maple syrup can also mellow out the tartness with adding a nice depth of flavor.
Cranberry sauce should be served cool or at room temperature. Allow it to cool at room temperature for at least 30-45 minutes so it can properly thicken before serving. For the best texture and a classic jammy consistency, chill in the refrigerator for 2-3 hours before serving.
More Make-Ahead Thanksgiving Sides
- Goat Cheese Ball | A great make-ahead appetizer that goes straight from fridge to table.
- Loaded Mashed Potato Casserole | Assemble the filling a day ahead, add toppings, and bake day on the day of serving.
- Cream Corn Casserole | Assemble the filling a day in advance, add the topping just before baking, and pop it in the oven on Thanksgiving day.
- Sweet Potato Souffle | Roast the sweet potatoes and make the crumble in advance. Mash and assemble the rest later for a stress-free bake!
- Homemade Gravy | No more last-minute gravy stress. Make the gravy in advance, then reheat and whisk before serving to keep it silky-smooth.
Cranberry Sauce with Orange Juice
Ingredients
- 3 cups fresh cranberries (or one 12-ounce bag frozen)
- ½ teaspoon orange zest
- Juice of 2 oranges
- ¼ cup water
- 1 cup granulated sugar
- ¼ teaspoon cinnamon
- Pinch of Kosher Salt
Instructions
- Add all of the ingredients to a small saucepan and stir to combine.
- Place over medium-high heat and bring to a boil. Once boiling, reduce heat to maintain a simmer. Cook, stirring often, until the majority of the cranberries are broken down and the sauce has thickened, about 10-15 minutes.
- Set aside to cool for 30-45 minutes; the sauce will thicken as it cools. For a firmer, chilled texture, refrigerator for 2-3 hours before serving. Serve and enjoy.
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