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Cranberry Sauce with Orange

A vibrant, jammy cranberry sauce made with fresh cranberries, orange juice, and warm spices. This naturally vegan and gluten-free side dish takes only 20 minutes and delivers bright, citrusy flavor that balances tartness with natural sweetness.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces fresh cranberries rinsed and picked over
  • 3/4 cup fresh orange juice squeezed from about 2 medium oranges
  • Zest of 1 medium orange finely grated
  • 1/3 cup coconut sugar or maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 tablespoon fresh ginger minced (optional but recommended)

Equipment

  • Medium saucepan with lid
  • Wooden spoon or silicone spatula
  • Microplane or box grater
  • Citrus juicer or hand reamer
  • Measuring cups and spoons
  • Glass storage containers or mason jars

Method
 

  1. Rinse the cranberries under cool water and pick out any stems or shriveled berries. Squeeze your oranges to get fresh juice, then zest one of them on the smallest holes of your grater.
  2. Pour the orange juice and coconut sugar into a medium saucepan over medium-high heat. Stir for one minute until the sugar starts to dissolve.
  3. Let the mixture come to a gentle simmer with small bubbles breaking the surface, not a rolling boil.
  4. Add all the cranberries, orange zest, salt, cinnamon, nutmeg, and fresh ginger if using.
  5. Lower the heat to medium and let the sauce bubble gently for 10 to 12 minutes, stirring every couple of minutes. Watch for berries to burst and the liquid to thicken slightly, darkening from bright red to a deep ruby color.
  6. Check for doneness: Most berries should have split open, and when you drag your spoon across the bottom of the pan, it should leave a brief trail before the sauce flows back. If it still looks too thin, cook for another minute or two.
  7. Remove from heat and let cool for one minute, then taste a small spoonful. Add another pinch of salt if the orange flavor feels flat, or a squeeze more orange juice if you want extra brightness.
  8. Transfer to a serving bowl or storage containers and let cool to room temperature. The sauce will continue to thicken as it cools, reaching the ideal spoonable consistency.

Notes

Don't skip the orange zest as it carries the most flavorful citrus oils. The sauce thickens significantly as it cools. Make up to two weeks ahead and refrigerate, or freeze for up to three months. Fresh orange juice tastes infinitely better than bottled. Let the sauce cool completely before serving for the best texture.