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Fresh Cranberry Orange Sauce

Fresh cranberry orange sauce with simmered, burst-tender berries and bright orange segments. Cook in a saucepan until thickened, then chill for a vivid spoonable texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 186
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 1 cup fresh orange juice
  • 1 tbsp orange zest
  • 1 orange, peeled and segmented
  • 0.0625 tsp salt

Equipment

  • 1 cast iron skillet

Method
 

Cook the cranberry base
  1. Bring the sugar and fresh orange juice to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves and you see active bubbling, about 3 minutes.
  2. Add the fresh cranberries and the pinch of salt, then return to a boil and reduce to a gentle simmer with steady bubbling.
  3. Simmer for 10 minutes, stirring occasionally, until most of the cranberries burst and the mixture looks glossy and slightly thick.
Finish with orange and chill
  1. Remove from the heat and stir in the orange zest so it stays bright and fragrant, about 30 seconds.
  2. Cool slightly, then gently fold in the orange segments so they stay intact and juicy.
  3. Chill until serving so the sauce thickens further and slices cleanly when spooned.

Notes

Pro tip: simmer just until most berries burst—overcooking can make the sauce grainy. Store in a covered container in the refrigerator for up to 5 days; freeze up to 2 months (thaw in the fridge and stir before serving). For a lighter option, replace sugar with an equal-measure granulated sugar substitute that’s labeled 1:1 for baking/cooking.