Homemade Cranberry Sauce with Orange
I know cranberry sauce is a debated topic at Thanksgiving/holiday gatherings: canned vs. homemade vs. eliminating it completely from the menu. At least this is the topic at my family’s table…But I’m the one who’s convinced others that homemade is truly the best, thanks to this recipe. This is the homemade cranberry sauce recipe people will actually be begging you for! This recipe is a little different than others — it’s still a super simple stovetop recipe (ready in just 15 minutes), but the addition of maple syrup and a touch of pomegranate juice is what makes this recipe really shine. Don’t forget the fresh orange juice! This is an easy make-ahead recipe for your gathering; you will be glad you added it to your holiday menu.
Why You’ll Love This Fresh Cranberry Sauce
So every year, I beg my family to have cranberry sauce at the Thanksgiving table. It has to be one of the most underrated sides at Thanksgiving. Here me out — it complements ALL the savory foods with the perfect sweetness. Ever have that bite of mashed potatoes with gravy, stuffing, AND cranberry sauce?! Pure heaven!
This fresh cranberry sauce is the recipe I reach for every holiday.
- It’s super easy — just grab a pot, and you’ll have fresh cranberry sauce in 15-ish minutes.
- It can be made ahead — I’ll prep this a day in advance and keep it chilled in the fridge (it tastes better that way, in my opinion).
- It has the perfect balance — sweet maple, citrusy orange, tart cranberry, and a hint of pomegranate (although that is optional, but recommended).
Cranberry Sauce Ingredients
- Fresh cranberries — You just need one 12-oz bag. Make sure to sift through and find any bruised or defective ones
- White sugar
- Maple syrup — Adds a deeper, richer flavor to the cranberry sauce
- Orange juice — Fresh is best! I used about 2 oranges in this recipe
- Pomegranate juice — Optional, but adds some sweetness and vibrance that you don’t get in other recipes
How to Make Cranberry Sauce with Fresh Cranberries
Homemade cranberry sauce might just be your simplest Thanksgiving or holiday recipe.
- Dissolve sugars: Simply start by warming your white sugar, maple syrup, orange juice, and pomegranate juice over the stove in a medium-sized pot. Stir until the sugar is completely dissolved.
- Simmer cranberries: Turn up the heat. Add your cranberries and bring them to a boil. Once boiling, turn it down so the mixture is simmering. Simmer for about 10 minutes (uncovered), stirring occasionally, or until the mixture has thickened to your liking. Tip: Intermittently use the back of the spoon to crush the cranberries. Be careful — the cranberries will start to pop! I usually keep a little distance when I stir them.
- Taste test: Once your mixture is thickened and you’ve crushed the cranberries to create your desired texture, take it off the heat. Give it a little taste and feel free to add a little extra maple syrup if you like yours sweeter.
How to Make Cranberry Sauce Ahead of Time
This recipe is great because you can prep it days in advance before your holiday gathering. Simply follow all the steps above and then keep in a glass airtight container for up to a week. When you’re ready to serve, spoon it into a pretty dish. You can add a little bit of orange zest for garnish if you’d like to make it pretty for your holiday table!
Cranberry Sauce Recipe Variations and Substitutions
Serving Suggestions for Cranberry Sauce with Orange
I recommend serving your cranberry sauce in a cute bowl on your holiday table. I love this red one from Anthropologie.
For a pretty garnish, add some orange zest/peel on top. You could even save a few fresh cranberries sliced in half as well. A small fresh rosemary sprig would also be a nice touch!
Cranberry sauce is perfect amongst your other holiday sides like my Pecan Sweet Potato Casserole, Maple Glazed Beets & Carrots, Roasted Asparagus, or check out other yummy 30+ vegan Thanksgiving sides/entrees.
How to Store Cranberry Sauce with Orange
Store it in an airtight glass container for up to a week. You can freeze it for a month or two (esp if you have leftovers after Thanksgiving!) I honestly love cranberry sauce year-round. It tastes amazing mixed into plain yogurt with some granola.
Homemade Cranberry Sauce Recipe FAQs
Cranberry sauce thickens as it simmers over time on the stovetop. Simmer it for about 10 minutes while also simultaneously crushing some of the cranberries with the back of your spoon. You may need to simmer it for up to 15 minutes to get your desired texture. It is also important to simmer uncovered so the extra liquid can cook off.
I have not personally made cranberry sauce with frozen cranberries, but it should work just fine. You will likely need to simmer it for longer than 15 minutes.
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Homemade Cranberry Sauce Recipe
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Equipment
- medium-sized pot
Ingredients
- 1/2 cup granulated white sugar
- 1/3 cup maple syrup
- 1/3 cup water if using pomegranate juice, reduce to 2 tbsp
- 1/2 cup freshly squeezed orange juice about 2 large oranges
- 12 oz fresh cranberries not dried, sift through to remove bruised/damaged ones
- 3 tbsp pomegranate juice optional
Instructions
- Dissolve sugars: Simply start by warming your white sugar, maple syrup, water, orange juice, and pomegranate juice over the stove in a medium-sized pot over medium heat. Stir until the sugar is completely dissolved.1/2 cup granulated white sugar, 1/3 cup maple syrup, 1/3 cup water, 1/2 cup freshly squeezed orange juice, 3 tbsp pomegranate juice
- Simmer cranberries: Turn up the heat to medium/high. Add your cranberries and bring it to a boil. Once boiling, turn it down so the mixture is simmering. Simmer for about 10 minutes (uncovered), stirring occasionally, or until the mixture has thickened to your liking. Tip: Intermittently use the back of the spoon to crush the cranberries. Be careful – the cranberries will start to pop! I usually keep a little distance when I stir them.12 oz fresh cranberries
- Taste test: Once your mixture is thickened and you've crushed the cranberries to create your desired texture, take it off the heat. Give it a little taste and feel free to add a little extra maple syrup if you like yours sweeter.
- Serve right away or chill in the fridge until it's time to serve.
