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Fresh Cranberry Orange Sauce

Fresh cranberry orange sauce with quick simmering and a bright, jammy texture. Simmer fresh cranberries until they burst, then fold in orange segments for juicy, citrus-forward flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
chill 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 saucepan

Method
 

Cook the cranberry mixture
  1. In a saucepan, bring the sugar and fresh orange juice to a boil over medium-high heat, stirring until the sugar dissolves and the liquid looks glossy. It should actively bubble after a full boil, not just steam (about 2–3 minutes).
  2. Add the fresh cranberries and the salt, then return to a gentle boil. Simmer for 10 minutes, stirring occasionally, until most of the berries burst and the sauce thickens slightly with visible cranberry skins splitting.
Finish and chill
  1. Remove the saucepan from the heat, then stir in the orange zest and mix until evenly dispersed. The sauce will look brighter and more fragrant right after the zest is added.
  2. Cool the sauce slightly, then gently fold in the orange segments so they stay intact. Stop stirring as soon as the segments are incorporated to avoid breaking them.
  3. Chill the sauce until serving, covered, so it thickens further and the flavors meld. Let it rest in the refrigerator for at least 20 minutes, until cold to the touch.

Notes

Pro tip: simmer just until most cranberries burst—overcooking can make the sauce taste more bitter. Store covered in the refrigerator up to 5 days; freeze up to 1 month for later, then thaw overnight in the fridge. For a lower-sugar option, substitute the sugar with an equal-measure granulated sugar alternative designed for cooking.