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Fresh Cranberry Orange Sauce

Fresh cranberry orange sauce with a quick simmer until most berries burst, then finished with bright orange zest and segments. It sets up glossy and tangy for spooning over salads and holiday sides.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Fresh Cranberry Orange Sauce
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 1 cup fresh orange juice
  • 1 tbsp orange zest
  • 1 orange, peeled and segmented
  • 0.25 tsp salt Use a pinch (about 1/4 tsp) to balance sweetness.

Equipment

  • 1 saucepan

Method
 

Simmer the cranberry base
  1. Bring the sugar and fresh orange juice to a boil in a saucepan over medium-high heat, then keep it at a steady boil for 1 minute so the sugar dissolves fully and the liquid looks glossy.
  2. Add the fresh cranberries and the pinch of salt, return to a gentle boil, and simmer for 10 minutes until most berries burst and the mixture thickens slightly with visible red skins.
Finish and chill
  1. Remove the saucepan from heat and stir in the orange zest until it looks evenly speckled throughout the sauce.
  2. Cool the sauce slightly for 5 minutes, then gently fold in the orange segments so they stay intact and glossy.
  3. Chill the sauce until serving, covered, until cold and spoonable, about 2 hours in the refrigerator.

Notes

Pro tip: simmer just until most berries burst—some whole berries keep the texture lively. Refrigerate in a covered container for up to 5 days; freeze for up to 2 months. For a lower-sugar option, use a 1:1 sugar substitute designed for cooking and keep an eye on thickness during the 10-minute simmer.