Homemade cranberry orange sauce for the holidays. Ridiculously easy to make with fresh cranberries and sugar, perfectly flavored with orange, cinnamon and cloves.
I started making fresh cranberry sauce a few years ago because my oldest daughter insists on homemade. My middle daughter prefers the canned jellied variety and my youngest doesn’t mind either way. So I usually put both on the table — homemade for those who want it, canned for those who don’t. No drama, just extra choices.
Cranberry sauce, or relish, is a classic holiday side served alongside turkey — gravy on top, cranberry sauce on the side. It’s simple, bright and balances richer flavors on the plate.
How to make fresh cranberry orange sauce
This sauce is quick to make on the stovetop with just a few fresh ingredients. It comes together in under 30 minutes and yields a bright, tangy condiment perfect for holiday meals and leftovers.
- Combine fresh cranberries, sugar, orange zest and juice, lemon juice, a cinnamon stick and whole cloves in a medium saucepan. Stir to combine.
- Set the pan over medium heat and bring to a steady simmer. Stir occasionally and cook until the cranberries burst and the sauce thickens, about 10–15 minutes.
That’s it — easy and delicious. Be sure to remove the cinnamon stick and cloves before serving. Serve at room temperature or cool and refrigerate until needed.
Can I freeze this sauce?
Yes. Pack the cooled sauce into an airtight container and freeze for several months. Fresh cranberries can be frozen too: they’ll last a few weeks in the fridge or can be stored in airtight containers or freezer bags for later use.
I prefer this homemade cranberry orange sauce, but I don’t judge the jiggly canned variety — we keep both on the table so everyone is happy. It’s also excellent the next day on leftover turkey sandwiches.
Here are some favorite sides to serve with turkey and cranberry sauce:
- Old-fashioned herb bread stuffing with breakfast sausage for extra flavor.
- Creamy garlic buttermilk mashed potatoes.
- Roasted Brussels sprouts — a classic vegetable side.
- Corn casserole or corn souffle for a comforting, crowd-pleasing dish.
Cranberry Orange Sauce
Ingredients
- 1 (12-ounce) package fresh cranberries, rinsed
- 1 orange — zest cut into strips and juiced (about 8 strips of zest)
- 3/4 cup sugar
- 2 teaspoons fresh lemon juice
- 1 cinnamon stick
- 3 whole cloves
Instructions
- Put cranberries, orange zest strips, orange juice, sugar, lemon juice, cinnamon stick and cloves in a medium saucepan. Stir to combine and set over medium heat.
- Bring to a steady simmer and continue cooking, stirring occasionally, until cranberries burst and the sauce thickens, about 10–15 minutes. Remove the cinnamon stick and cloves. Serve at room temperature or cool and refrigerate.
Recipe Notes
- I like to zest the orange into strips and use about eight strips, but you can also finely zest the orange if you prefer.
- Both fresh cranberries and the finished sauce freeze well in airtight containers for several months.
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