Easy Cranberry Sauce with Orange and Warm Spices

Easy Cranberry Sauce with Orange and Warm Spices

A Fresh Take on a Classic Cranberry Sauce

Add this easy cranberry sauce with orange and warm spices to your meals for a burst of color and flavor any time of year. Not only is it simple to make, but it is really delicious. Filled with just the right spice blend and hint of orange, it perfectly complements, poultry, roasted meats, breakfast dishes, or holiday spreads. The combination of tart cranberries, sweet orange juice, and fragrant cinnamon and cloves make it a favorite for Thanksgiving and throughout the year.

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Why You’ll Love This Recipe

• Quick to make with just a few ingredients
• Sweet, tart, and warmly spiced for perfect balance
• Thick, glossy texture that looks beautiful on the table
• Delicious beyond Thanksgiving. Serve with pork, chicken, or baked brie

Ingredients You’ll Need

• Fresh or frozen cranberries
• Orange juice and orange zest
• Granulated sugar
• Ground cinnamon, cloves, and allspice
• Pinch of salt

Freshly squeezed orange juice gives the brightest flavor, but bottled juice works well too. The zest deepens the citrus note, while the spices add a cozy warmth that complements the berries perfectly.

How to Make It

Rinse the cranberries.

Zest the orange. You’ll need 1 teaspoon.

Step 1. Heat the liquids

In a medium saucepan, combine 3/4 cup orange juice, 1/4 cup water, and 1 cup sugar. 

Bring to a boil over medium heat, stirring until the sugar dissolves.

Step 2. Add cranberries and spices

Stir in the 12-ounces of cranberries, the orange zest, 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/8 teaspoon ground allspice, and a pinch of salt. Bring the mixture to a boil.

Step 3. Simmer until thickened

Reduce the heat and simmer uncovered for 12 to 15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce thickens.

Step 4. Taste and cool

Remove from heat and carefully pour into a serving bowl. 

Let the sauce cool to room temperature, then refrigerate until ready to serve. It will continue to thicken as it chills.

Optional Enhancements

• Add a spoonful of orange marmalade or a splash of orange liqueur for extra citrus brightness.
• Stir in toasted pecans or walnuts after the sauce has cooled so they stay crisp.
• Mix in chopped dried cranberries or golden raisins while the sauce is still warm if you’d like them plump, or after cooling for a chewier texture.

Make-Ahead Tips

This recipe can easily be made several days before serving. In fact, the flavors deepen as it sits. Prepare it up to 3 days in advance and keep refrigerated in a covered container until ready to use. Give it a quick stir before serving.

Serving Suggestions

Cranberry sauce is a classic for turkey and ham, but it also pairs well with roast chicken or pork tenderloin. Try it as a topping for pancakes or waffles, spread over baked brie, or spooned onto yogurt parfaits. It makes a wonderful filling for thumbprint cookies or a glaze for holiday pastries.

Storage Tips

Keep the sauce refrigerated in a covered container for up to one week. It can also be frozen for up to two months. Thaw in the refrigerator and stir before serving.

Easy Cranberry Sauce with Orange and Warm Spices

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Ingredients

  

• 12 oz 1 bag fresh or frozen cranberries
• 3/4 cup orange juice
• 1/4 cup water
• 1 cup granulated sugar
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• Pinch of salt
• Optional: 1 cinnamon stick and/or 1 tablespoon finely chopped crystallized ginger

Instructions

 

• In a medium saucepan, combine orange juice, water, and sugar. Bring to a boil over medium heat, stirring until sugar dissolves.
• Stir in cranberries, orange zest, cinnamon, cloves, allspice, salt, and optional cinnamon stick or ginger.
• Reduce heat and cook uncovered 12 to 15 minutes, stirring occasionally, until most cranberries have burst and sauce thickens.
• Remove from heat. Discard cinnamon stick if used. Taste and adjust sweetness if desired.
• Cool to room temperature, then refrigerate until ready to serve. The sauce thickens more as it chills.

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