Easy to make Orange Cranberry Sauce is bursting with bold, bright flavors! Fresh cranberries sweetened with honey and maple syrup make this an outstanding no-sugar recipe to serve with turkey or ham.
Classic dishes like this homemade sauce, Scalloped Potatoes, Southern Green Beans, and Deviled Eggs are sure to make your holiday celebrations extra special.
I’ve been making homemade Orange Cranberry Sauce for so many years that it has become a tradition. Something is thrilling about getting just the perfect bite of slightly sweet sauce with savory Crock Pot Turkey Breast and Southern Cornbread Dressing. This fresh cranberry sauce is made even more flavorful with the addition of fresh orange juice and zest. The bright citrus punch softens the cranberries’ tartness in an unexpected way that’s absolutely mouthwatering with Thanksgiving side dishes.
What’s The Sweet Secret Behind My No-Sugar Cranberry Sauce?
Honey and maple syrup! These natural sweeteners bring just the right balance of richness and brightness to the tart cranberries, creating a sauce that’s as flavorful as it is wholesome. Honey adds a light floral sweetness, while maple syrup brings a hint of warmth and depth. Together, they make this recipe a must-have for your holiday table—simple, delicious, and so much better than store-bought!
Ingredients Needed To Make Orange Cranberry Sauce
- Fresh cranberries, fresh orange peel, (I use both of these ingredients in my Cranberry Orange Quick Bread, too)orange juice, honey, and maple syrup are all you need to make this simple recipe.
- Frozen cranberries can be used as well. And since you are cooking them, there’s no need to thaw.
Yummy Variations And Additions
- Spices – ground cinnamon, nutmeg, allspice, or fresh ginger for additional flavor.
- Fruit – chopped apples or pears for texture.
- If you want to get a little fancy, sprinkle chopped walnuts or candied pecans over the top before serving.
How To Make Homemade Cranberry Sauce
- Start with fresh cranberries. Wash them, then sort through the “squishy” and bruised ones. Throw those out! Next, zest the orange using a microplane or grater. Make sure to do this before you juice the orange.
- Put the cranberries in a medium saucepan along with the orange juice, orange zest, honey, and maple syrup. Bring everything to a boil, then reduce to a simmer, stir, and cook for 15 to 20 minutes until the mixture thickens. The sauce will thicken on its own due to the natural pectin in the cranberries. That’s it, you’ve got homemade Orange Cranberry Sauce!
Recipe Questions And Answers
You can make this recipe up to three days before serving. I think it’s even better once you’ve let all the flavors get acquainted with one another.
Cranberry sauce will last 10 to 12 days in an airtight container in the fridge.
Yes, you can! After making the sauce, put it in a freezer-safe container and freeze for up to 3 months. To serve, thaw it in the fridge. I like to let the cranberry sauce come to room temperature for maximum flavor before serving.
Cranberries freeze really well, so stock up on them when they are in season. You can freeze a whole bag of fresh cranberries for up to a year.
If you are not a fan of the cranberry skin, you can strain it using a metal sieve for a smoother sauce after cooking.
Ways To Serve Orange Cranberry Sauce
There are so many ways to serve cranberry sauce! It can be served warm, at room temperature, or cold, so the options are endless for serving this yummy dish.
- With turkey or chicken for Thanksgiving or Christmas dinner. And, since the sauce freezes so well, I can serve it with Air Fryer Roasted Chicken or Air Fryer Turkey Breast any time of the year.
- I love serving it alongside Roasted Pork Tenderloin and Stuffed Baked Potatoes for Sunday supper.
- In our house, leftover Turkey sandwiches made with cranberry sauce are favorites after the holidays.
- It makes a great dipping sauce for Roasted Brussels Sprouts, or Air Fryer Chicken Wings for something unexpected.
More Thanksgiving Classics
If you’re looking for more ideas to help you celebrate the season, I’ve got you covered. These easy-to-make, showstopping side dishes are destined to become family favorites in no time!
If you tried this Orange Cranberry Sauce Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 12 ounce package fresh cranberries
- 1 orange – zested and juiced
- Ā½ cup honey
- Ā½ cup maple syrup
Instructions
- Wash the cranberries, then sort through the "squishy" and bruised ones. Throw those out! Next, zest the orange using a microplane or grater. Make sure to do this before you juice the orange.
- Add all ingredients to a medium-sized saucepot. Bring everything to a boil, then reduce to a simmer, stir, and cook for about 15 to 20 minutes until the mixture thickens.
- Remove from heat, let cool, and store in the refrigerator until ready to serve.
Video
Notes
- Spices – ground cinnamon, nutmeg, allspice, or fresh ginger for additional flavor.
- Fruit – chopped apples or pears for texture.
- If you want to get a little fancy, sprinkle chopped walnuts or candied pecans over the top before serving.
- You can make this recipe up to four days before serving. It’s better once you’ve let all the flavors hang together.
- Cranberry sauce will last 10 to 12 days in an airtight container in the fridge.
- To freeze, after making the sauce, put it in a freezer-safe container and freeze for up to 3 months. To serve, thaw it in the fridge. I like to let the cranberry sauce come to room temperature for maximum flavor before serving.
- If you are not a fan of the cranberry skin, you can strain it using a metal sieve for a smoother sauce after cooking.
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I hate this at my aunts house it was devious! Just found your recipe. Only problem I have no maple syrup. Any suggestions? Please I really want to make this. Could I use brown sugar?
The orange flavor was too strong for me. I ended up adding cranberry sauce with no orange to reduce the flavor of the orange. I will definitely try the recipe again with some adjustments.
Wonderful! Thanks so much.
~Donya
I have not made it yet but wanted to know if I could can it in a pressure cooker or water bath?
I have not tested this recipe in regards to canning. If you give it a try, let me know how it turns out.
Thanks, Debra!