There’s nothing quite like a homemade cranberry orange sauce to dress up a meal, and this small-batch version is just right for one or two. Made with frozen cranberries, fresh orange juice, and a little zest, it brings together that tart cranberry bite with a bright citrus kick. It’s simple, cozy, and tastes like it came straight out of Mom’s kitchen, only in a perfectly portioned size so there’s no waste.
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This sauce goes great with this Thanksgiving Turkey dinner or a mini cranberry pot roast.
After making this homemade jam, if you have some leftover cranberries, make some cranberry orange scones for Thanksgiving morning. Another great fruit sauce and delicious spread, you might enjoy my simple apple butter recipe.
Easy Steps to Make Classic Cranberry Sauce and Jam
All you need are fresh or frozen cranberries, orange or lemon juice, water, sugar, and a pinch of ground cinnamon.
- Combine cranberries and all other ingredients in a 1.5-quart saucepan and bring to a full rolling boil. Let boil for 3-4 minutes, stirring often so the mixture does not burn.
- Reduce heat and simmer for an additional 10 to 15 minutes or just until the cranberries start to break up and the sauce thickens.
- Remove from heat and serve warm or chilled.
How to Cook Fresh Whole Cranberries
- Be sure to use enough sugar. The granulated white sugar helps the sauce thicken, so don’t cut back on the amount of sugar, or you may end up with a soupy jam. Also, enough sugar is needed to balance out the tart nature of cranberries.
- If your jam won’t jell correctly, you may need to add pectin or a cornstarch slurry. Cornstarch slurry is made by whisking cornstarch and water together to form a paste.
- Watch your fruit mixture so it doesn’t boil over.
- As the cranberries simmer, you’ll hear a popping sound, don’t get freaked out, it’s normal. The popping sound is the berries bursting through the skin and releasing the natural pectin.
Variations and Substitutions
- Add a little ground or cinnamon sticks to the jam to spice the flavor up a bit.
- Use maple syrup or honey instead of sugar.
- For a more orange flavor, add extra orange peel.
Recipe Notes
This sauce comes together quickly, so keep an eye on the pot. Once the cranberries start to pop, you’ll know it’s almost ready. Let it cool a bit before serving so it can thicken up nicely. If you like your sauce a little chunkier, mash it lightly with a spoon; for smoother sauce, stir it down a bit more as it cooks.
Serving Suggestions
Cranberries aren’t just for holidays or turkey sandwiches. Try some on short stack pancakes or french toast for one , pork chops, stirred into yogurt, dolloped onto small baked camembert cheese, served as an accompaniment to a cheese board or charcuterie board. My favorite ways to serve is topped onto old fashioned homemade biscuits or poured over vanilla ice cream.
Can I make this ahead?
Yes, especially if you make this for a holiday meal, you have enough to do in the kitchen. Cranberry jam can be made up to one week before and frozen for up to one month.
Your homemade cranberry jam will stay fresh for up to one week if stored in an airtight container. If you don’t think you will use it within that time frame, pour the jam into covered airtight containers and freeze for up to one month.
Can I freeze fresh cranberry sauce?
Yes, homemade cranberry sauce freezes well. Make a larger batch and freeze it for later. Freeze your homemade sauce in an airtight container or freezer-safe plastic bag to prevent freezer burn. If there is any strange smell, flavor appearance, or mold, toss it!
Step-by-Step Process
Quick Cranberry Orange Sauce
Ingredients
Recipe Directions
- Add the sugar, salt, juice, and cranberries to a small saucepan.
- Cook on medium heat, stirring occasionally, for about 10 minutes, or until the cranberries start to break down slightly.
- Then lower the heat to low and stir constantly for about 5 minutes, breaking apart the cranberries further with the spoon.
- Bring to a simmer, stirring occasionally for about 5 more minutes, or until the cranberries start to thicken up.
- Cool, garnish with orange zest, and serve!
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Notes
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