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Overhead bowl of chunky cranberry orange sauce
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Cranberry Orange Sauce Recipe

A chunky sweet-tart cranberry sauce with orange juice and finely grated zest.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling and chilling 2 hours 15 minutes
Total Time 2 hours 40 minutes
Servings: 8 condiment servings
Calories: 99
Ingredients Equipment Method Video Notes

Ingredients
  

  • 12 ounces fresh cranberries 340 g; sorted and rinsed, or frozen
  • 0.75 cup granulated sugar 150 g
  • 0.5 cup orange juice 120 ml; about 124 g
  • 0.5 cup water 120 ml
  • 1 teaspoon finely grated orange zest 2 g; colored peel only

Equipment

  • 1 Medium stainless saucepan
  • 1 Fine grater
  • 1 Wooden spoon
  • 1 Shallow heat-safe storage container

Method
 

  1. Sort and rinse cranberries, discarding soft or damaged berries. Wash the orange, finely grate the colored zest, then juice it. Measure the juice.
  2. Combine sugar, orange juice and water in a medium stainless saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves, about 3–5 minutes.
  3. Add cranberries and zest. Return to a gentle boil, then simmer uncovered 10–15 minutes, stirring regularly, until most berries burst and juices begin to thicken. Press some berries with a spoon if desired. Sauce thickens further as it chills.
  4. Transfer to a shallow heat-safe container. Let heavy steam subside briefly, about 15 minutes, then refrigerate at least 2 hours until chilled. Cover once cooled. Divide into eight condiment servings.
  5. Refrigerate at 40°F or below and use within 4 days. Refrigerate within 2 hours of cooking or serving, or 1 hour above 90°F. This recipe is not for shelf-stable canning.

Video

Notes

Nutrition is estimated per one-eighth of the sauce. Sugar is not displayed because the orange-peel reference does not report it; the recipe contains 150 g added granulated sugar. Chilling is included in total time. Video credit: Tyler Florence on Food Network demonstrates cranberry-orange sauce with cinnamon and orange-zest strips. This version omits cinnamon, uses finely grated zest and measured juice and water, and has different fruit-to-sugar proportions. Not a canning recipe.