Bright, tangy, and full of festive flavor, this Cranberry Sauce Recipe with Orange Juice is the perfect balance of sweet and tart.
The combination of fresh cranberries, orange zest, and cinnamon creates a vibrant, aromatic sauce that’s just as delicious with roast turkey as it is spread over toast or dessert.
Simple to make and bursting with seasonal flair, it’s a holiday staple you’ll want to enjoy year-round.
Why You’ll Love This Recipe
This cranberry sauce brings a refreshing twist to the classic recipe with the addition of orange juice and zest.
The citrus notes brighten the tart cranberries beautifully, while cinnamon adds warmth and depth.
It’s naturally thick, glossy, and made with just a handful of simple ingredients.
Perfect for Thanksgiving, Christmas, or any occasion that calls for a pop of color and flavor.
What You’ll Need (Ingredient Highlights)
Fresh or frozen cranberries – the star of the recipe, providing tartness and natural pectin for thickening.
Cinnamon sticks – add cozy warmth and a hint of spice.
Orange zest and juice – bring brightness and balance the cranberry’s tangy flavor.
Water – helps the sauce cook evenly and prevents sticking.
Sugar – sweetens the sauce and enhances its glossy finish.
Orange extract (optional) – deepens the citrus aroma for extra richness.
Fresh ginger (optional) – adds a subtle, spicy kick for a gourmet touch.
Pro Tips Before You Start
Rinse cranberries and discard any soft or shriveled ones before cooking.
Use freshly squeezed orange juice for the best flavor and natural sweetness.
If you prefer a smoother texture, blend the sauce after cooling.
Add a splash of Grand Marnier or bourbon for a more elegant flavor (optional).
Prepare it a day or two ahead — the flavor deepens as it rests.
Store-bought cranberry sauce won’t compare once you make this version from scratch.
How to Make Cranberry Sauce with Orange Juice
Step 1 – Combine ingredients
In a medium saucepan, add cranberries, sugar, orange juice, and water.
Stir well and bring to a boil over medium-high heat.
Step 2 – Add aromatics
Once boiling, add orange zest, cinnamon sticks, and optional orange extract or ginger.
Step 3 – Simmer until thickened
Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce begins to thicken.
Step 4 – Cool and finish
Remove from heat and discard the cinnamon sticks.
Let the sauce cool completely — it will thicken as it cools.
Step 5 – Serve or store
Serve at room temperature or refrigerate until ready to use.
Perfect alongside roast meats, cheese boards, or baked goods.
What to Serve It With
Serve with roast turkey or chicken for classic holiday pairings.
Spoon over baked brie or cream cheese for an easy appetizer.
Spread on toast, biscuits, or pancakes for a sweet-tart twist.
Swirl into yogurt, oatmeal, or smoothies for breakfast.
Use as a glaze for pork, ham, or duck to elevate savory dishes.
Variations / Substitutions
Use honey or maple syrup instead of sugar for a natural sweetener.
Add a splash of red wine or port for a richer, deeper flavor.
Replace orange juice with pomegranate or apple juice for variation.
For a spicier touch, add a pinch of ground cloves or nutmeg.
Stir in chopped nuts or dried fruit for texture.
Add a teaspoon of vanilla extract to make it dessert-friendly.
Storage & Leftovers
Store cooled cranberry sauce in an airtight container in the refrigerator for up to 10 days.
Freeze in small portions for up to 2 months; thaw in the fridge overnight before serving.
Serve cold or gently reheat on low heat with a splash of water.
If it thickens too much, loosen it with a little orange juice before serving.
The flavor improves after a day, making it ideal for make-ahead prep.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly — no need to thaw before cooking.
Can I make it ahead of time?
Absolutely, it tastes even better after resting overnight.
Can I reduce the sugar?
Yes, but keep some sweetness to balance the cranberries’ tartness.
Can I use bottled orange juice?
You can, but fresh juice gives a brighter, more natural flavor.
Can I make this without cinnamon?
Yes, but the cinnamon adds a lovely warm undertone.
How do I make it smoother?
Blend or mash the sauce after cooling for a more uniform texture.
Can I double the recipe?
Yes, just use a larger pot and simmer a few minutes longer if needed.
What if my sauce is too thick?
Add a bit of orange juice or water while stirring until desired consistency.
Can I serve it warm?
Yes, it’s delicious either warm or chilled.
Can I use brown sugar instead of white sugar?
Yes, it will give a deeper, caramel-like sweetness.
Final Thoughts
This Cranberry Sauce Recipe with Orange Juice is everything a good holiday side should be — simple, vibrant, and packed with flavor.
It transforms everyday cranberries into a glossy, tangy-sweet sauce that brightens any meal.
Once you try this homemade version, you’ll never go back to canned cranberry sauce again.
