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Fresh Cranberry Orange Sauce

Fresh cranberry orange sauce made on the stovetop, simmered until most berries burst, then finished with orange zest and juicy segments. Bright, glossy, and spoonable—served chilled for a clean sweet-tart bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Cranberry orange sauce
  • 12 oz fresh cranberries Use fresh berries for the best burst and texture.
  • 0.75 cup sugar Sweetens and helps thicken as it simmers.
  • 1 cup fresh orange juice Adds acidity and a bright citrus base.
  • 1 tbsp orange zest Stir in off heat for maximum aroma.
  • 1 orange, peeled and segmented Fold in at the end to keep segments intact.
  • 0.25 tsp salt Balances sweetness and enhances berry flavor.

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. Bring sugar and fresh orange juice to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves. Watch for a steady simmering bubble across the surface (about 2 minutes).
  2. Add fresh cranberries and salt, then reduce to a gentle simmer and cook for 10 minutes until most berries burst. Look for thickening and split skins releasing juices through the sauce.
Finish and chill
  1. Remove from heat and stir in orange zest until evenly dispersed. The sauce should look glossy with specks of zest throughout.
  2. Cool slightly for 5 minutes, then gently fold in the peeled and segmented orange. Stop as soon as segments are coated to avoid breaking them.
  3. Chill until serving for at least 30 minutes. The sauce should thicken to a spoonable, jelly-like consistency.

Notes

Pro tip: simmer at a steady, gentle bubble—too vigorous can keep the texture from becoming jammy. Store covered in the refrigerator for up to 5 days; freeze in an airtight container for up to 1 month and thaw overnight in the fridge. For a lighter option, use 1:1 sugar substitute for similar sweetness and thickness, then chill to set.