Homemade Cranberry Orange Sauce

4.70 from 10 votes

Cranberry Orange Sauce is a delicious combination of sweet and tart, and the perfect accompaniment to all your holiday meals.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side

Cuisine: American

Servings: servings

Calories: 170kcal

Add water and sugar to a medium saucepan. Stir to combine and bring to a boil over medium heat.
Add cranberries, oranges and orange extract and boil gently for about 10-15 minutes; until most of the liquid has reduced and most of the cranberries have burst open.
Remove from heat and cool completely.
Store in an airtight sealed container in the fridge for up to a week.

Instead of fresh oranges, you can use 1/2 cup orange juice and 1.2 cup water. Omit the extract and add zest instead.
When you peel and chop the oranges, try to avoid the bitter white pith, and remove as much as you can.
Try adding a cinnamon stick or cloves to the sauce as it's boiling.
Make this recipe a few days ahead of time and let it chill in the fridge. Keep in mine that this will reduce the amount of time it can be kept once you store your leftovers.
Refrigerate: Leftover sauce should be refrigerated in an airtight container for up to a week.
Freeze: Transfer to a freezer-safe airtight container or resealable plastic freezer bag, squeezing out as much air as possible. Freeze for up to 2-3 months and thaw overnight in the fridge.