Go Back
+ servings
Bowl of cranberry orange sauce garnished with orange zest and fresh sprig of thyme with a spoon dipped in.
Print Pin
5 from 15 votes

Cranberry Orange Sauce

Homemade cranberry orange sauce/relish! Fresh cranberries, orange juice, and zest make up an amazing sauce for Thanksgiving turkey, duck, and even lamb!
Course Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
0 minutes
Total Time 22 minutes
Servings 8 servings
Calories 72kcal
Author Yumna Jawad


  • 12 ounces fresh cranberries
  • ½ cup granulated sugar
  • Zest and juice one orange
  • ½ cup water


  • Place all ingredients in a saucepan over medium heat and stir to combine.
  • Bring to a boil. When you see the cranberries start to burst, reduce to a simmer. Simmer until most of the cranberries are popped and soft and sauce begins to thicken, about 15-20 minutes.
  • Transfer to a storage container and allow to cool. Store in refrigerator until ready to serve.



Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge or up to one month in the freezer. To thaw from the freezer, just simmer on the stovetop for a few minutes to reduce any extra water from freezing.
Make Ahead: You can make the cranberry sauce up to 7 days ahead of time, although I recommend 3 days in advance for best freshness and flavor. When ready to serve, you can serve it hot, cold or at room temperature. 
Substitutes: For best results, follow the recipe as is. However you can substitute the cane sugar for regular granulated sugar or an alternative sweetener like honey or agave syrup if you wish. See my tips in the body of the post for some common variations of the recipe.


Calories: 72kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 50mg | Fiber: 2g | Sugar: 15g | Vitamin A: 48IU | Vitamin C: 11mg | Calcium: 8mg | Iron: 0.1mg