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Fresh Cranberry Orange Sauce

Fresh cranberry orange sauce made with a quick simmer until most berries burst, then folded with juicy orange segments for bright flavor. Glossy, tangy, and lightly sweet—finished with orange zest and chilled until serving.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

fresh cranberries
  • 12 oz fresh cranberries
sugar
  • 0.75 cup sugar
fresh orange juice
  • 1 cup fresh orange juice
orange zest
  • 1 tbsp orange zest
orange
  • 1 orange, peeled and segmented
salt
  • 0.25 tsp pinch of salt

Equipment

  • 1 saucepan

Method
 

Simmer the cranberry base
  1. Bring sugar and fresh orange juice to a boil in a saucepan over medium-high heat, stirring so the sugar dissolves. Visual cue: you should see active bubbling across the surface.
  2. Add fresh cranberries and a pinch of salt, then reduce to a gentle simmer. Visual cue: bubbles should be smaller and steady while the berries begin to soften.
  3. Simmer for 10 minutes, stirring occasionally, until most of the berries burst. Visual cue: the mixture thickens and turns glossy with burst berries throughout.
Finish with orange and chill
  1. Remove the saucepan from the heat and stir in orange zest. Visual cue: the sauce becomes fragrant and slightly speckled.
  2. Cool slightly, about 5 minutes, then gently fold in the orange segments. Visual cue: the segments stay intact rather than breaking apart.
  3. Chill until serving. Visual cue: the sauce thickens as it cools and looks set and spoonable.

Notes

For the best texture, cool the cranberry mixture slightly before adding the orange segments so they stay juicy and intact. Store covered in the refrigerator up to 5 days. Freeze for up to 2 months, then thaw overnight in the fridge and stir gently. If you want a lower-sugar option, use a 1:1 sugar substitute designed for cooking.