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Best Homemade Cranberry Sauce with Orange Zest Recipe

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This easy, 20-minute cranberry sauce with fresh orange zest is the perfect make-ahead dish for holiday gatherings. It’s bright, tangy, and sweet, made with just five simple ingredients.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 large navel orange (zest and juice)
  • 1 cinnamon stick (optional)

Instructions

  1. Wash the orange thoroughly, pat dry, and zest the entire orange using a microplane (about 1-2 tablespoons zest). Set zest aside. Cut the orange in half and juice it to get about 1/4 cup of juice. Strain out seeds.
  2. In a medium saucepan, combine cranberries, sugar, water, orange juice, and cinnamon stick (if using). Do not add the orange zest yet.
  3. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The cranberries will start to pop, about 5-7 minutes.
  4. Reduce heat to medium-low and let simmer gently for about 10 minutes, stirring occasionally. The sauce will thicken naturally.
  5. Check consistency: the sauce should coat the back of a spoon. If too runny, simmer 2-3 more minutes. Remember it will thicken as it cools.
  6. Remove from heat. Discard the cinnamon stick. Stir in the reserved orange zest until evenly distributed.
  7. Let the sauce cool in the saucepan for about 15 minutes. Serve warm or at room temperature. For make-ahead, transfer to a glass jar or airtight container and refrigerate.

Notes

Don’t add the orange zest too early; adding it at the end preserves its bright flavor. The sauce can be made up to a week in advance and flavors improve after a day or two. For a smoother sauce, use an immersion blender before adding zest. If sauce is too thick after cooling, stir in a tablespoon of warm water or orange juice.

Nutrition

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