Orange Cranberry Sauce

Small light green bowl of orange cranberry relish topped with fresh orange zest served with a silver spoon resting on a wooden board.

4.78 from 9 reviews

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.

Prep Time5

Cook Time15

Total Time20

Course: Extras, Side Dish

Servings:

Calories: 84kcal

Author: Donya Mullins

Ingredients

2 12 ounce package fresh cranberries
1 orange - zested and juiced
½ cup honey
½ 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

Recipe Variations:

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.

The nutrition information provided are estimates and will vary depending on the brands used.

Nutrition