# Easy Orange Cranberry Sauce

> To make cranberry sauce, simmer 340 g (12 oz) fresh or frozen cranberries with 150 g (3/4 cup) sugar, 120 ml orange juice, 60 ml water and orange zest for 10-12 minutes, stirring, until most of the berries burst. Add a pinch of salt and cinnamon, cool, then chill for at least 2 hours to thicken. It keeps for up to 10 days in the fridge.

Source: https://savourrecipes.com/recipe/easy-cranberry-sauce
Author: Yasmin Haddad | Published: Oct 6, 2026
Categories: Healthy Recipes, American Recipes
Collections: Thanksgiving Recipes
Tags: Thanksgiving, Vegan, Vegetarian, Gluten Free, Low Calorie, Make Ahead

Homemade cranberry sauce is one of the easiest dishes on the holiday table and one of the best to make ahead. Fresh or frozen cranberries simmer with sugar and orange until they burst, then set into a glossy, tart-sweet sauce as they cool.

## Key facts

- Prep time: 5 mins
- Cook time: 12 mins
- Chill: 2 hrs
- Total time: 2 hrs 17 mins
- Yield: About 500 ml (2 cups)
- Difficulty: Easy
- Cuisine: North American
- Method: Simmering
- Calories: 100 per serving

## Ingredients

- 340 g fresh or frozen cranberries, 12 oz, about 3 1/2 cups
- 150 g granulated sugar, 3/4 cup
- 120 ml orange juice, 1/2 cup, from about 2 oranges
- 60 ml water, 1/4 cup
- 1 tsp orange zest, finely grated
- salt, a pinch
- 1/4 tsp ground cinnamon (optional)

## Equipment

- Medium saucepan
- Wooden spoon
- Fine grater

## Instructions

1. **Dissolve the sugar.** Put the sugar, orange juice and water in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.
2. **Simmer the cranberries.** Add the cranberries and orange zest and return to a boil. Lower the heat and simmer for 10-12 minutes, stirring often, until most of the berries have burst and the sauce has thickened slightly. Frozen berries go in straight from the freezer and need 1-2 minutes more.
3. **Season.** Take the pan off the heat and stir in the salt and the cinnamon, if using. Taste and add a little more sugar if your cranberries are very tart.
4. **Cool and chill.** Let the sauce cool to room temperature; it will still look runny. Spoon it into a jar or bowl, cover and refrigerate for at least 2 hours, until set.

## Tips

- The sauce thickens a lot as it cools, because cranberries are rich in natural pectin. Don't be tempted to cook it until it looks thick in the pan.
- Pick out any soft or shrivelled berries before cooking.
- Bring the sauce out of the fridge 30 minutes before serving for the best flavour.

## Variations

- Swap the water for 60 ml (1/4 cup) port or red wine.
- Add 1 cinnamon stick and 2 whole cloves while it simmers, then remove them before chilling.
- Stir in 50 g (1/2 cup) toasted chopped pecans just before serving.

## Storage

- Fridge: Keep covered in the fridge for up to 10 days.
- Freezer: Freeze in an airtight container for up to 3 months and thaw overnight in the fridge.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 100 | 0 g | 26 g | 0 g |

## Frequently asked questions

### Can I use frozen cranberries?

Yes. Add them straight from the freezer and simmer for 1-2 minutes longer. Frozen cranberries work just as well as fresh.

### How far ahead can I make cranberry sauce?

Up to 10 days ahead in the fridge, or up to 3 months in the freezer. The flavour mellows and improves after a day or two.

### Why is my cranberry sauce runny?

It usually just needs time. Cranberry sauce sets as it cools and chills. If it's still loose after 2 hours in the fridge, simmer it for 2-3 minutes more and chill again.

### Can I make cranberry sauce with less sugar?

Yes. You can reduce the sugar to 100 g (1/2 cup). The sauce will be noticeably more tart and a little softer.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.