Easy Cranberry Sauce Recipe with Orange Zest
By the time Thanksgiving day hits, this cranberry sauce recipe with orange zest is already tucked into the fridge, ready to land on the holiday table. It's tart, sweet, and citrusy in all the right ways. Made with fresh cranberries, real orange juice, and a touch of brown sugar for warmth. Simple, classic, and exactly the kind of dish that makes the meal feel complete.
I like to make extra, not just for the Thanksgiving dinner spread, but to use in other favorite recipes throughout the week. A spoonful can go into my Cranberry Bliss Bars (Starbucks copycat), or gets churned into Cranberry Gelato for a bright, chilly dessert. And the next day, it's layered onto Simple Turkey Sliders with homemade soft sweet rolls and sharp cheese, arguably the best part of the leftovers.
A Quick Look At The Recipe
✅ Recipe Name: Cranberry Sauce with Orange Zest
🕒 Ready In: 20 minutes + cooling time
👪 Serves: 6-8
🍽 Calories: Approx. 110 calories per ¼ cup serving
🥣 Main Ingredients: Fresh cranberries, orange juice, orange zest, brown sugar, granulated sugar, vanilla extract
📖 Dietary Info: Naturally gluten-free, freezer-friendly, can be made refined sugar-free using maple syrup
⭐ Why You'll Love It: A bright, cozy, make-ahead Thanksgiving side dish that's just the right balance of sweet and tart. Uses whole berries, keeps beautifully, and is packed with fresh citrus flavor from real orange zest and juice.
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Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients You'll Need for this Cranberry Sauce Recipe
- Easy Substitutions & Variations
- Expert Tips
- Step by Step Instructions
- Frequently Asked Questions
- Troubleshooting Guide
- Storage Tips
- More Cranberry Related Recipes You'll Love
- Cranberry Sauce Recipe with Orange Zest
Why You'll Love This Recipe
- Bright flavor from fresh-squeezed orange juice and zest
- Balanced with less sugar than most store-bought versions
- Uses whole berries and natural pectin for a thick, rustic finish
- Stores well in an airtight container for over a week
- Serve cold, straight from the fridge, no reheating needed
- Easily made into a double batch for Thanksgiving leftovers
- Flexible: swap in maple syrup, add a bit of cinnamon, or stir in vanilla
Ingredients You'll Need for this Cranberry Sauce Recipe
- Fresh cranberries - 1 bag (12 oz), rinsed and sorted
→ Using whole, fresh cranberries gives the sauce its tart flavor and rustic texture that canned just can't match. - Granulated sugar - ⅓ cup
→ This balances the cranberry's natural tartness without overpowering the fruit. - Brown sugar - ⅓ cup, packed
→ Brings that molasses warmth that reminds me of baking on cold mornings. It's the secret to making it taste like it came from someone's kitchen, not the grocery store shelf. - Fresh orange juice - ⅔ cup
→ Fresh-squeezed brings bright, natural citrus flavor that bottled juice just doesn't deliver. - Orange zest - 2 tablespoon total (reserve 1 teaspoon for garnish)
→ The zest adds concentrated citrus oils for an aromatic finish and a pop of flavor. - Vanilla extract - optional, but bourbon vanilla adds depth
→ Just a dash softens the edges and adds a warm, mellow backdrop to the bright fruit. - (Optional) Cinnamon stick - for a spiced version
→ Adds a gentle layer of holiday spice without taking over the flavor.
Easy Substitutions & Variations
Need to substitute an ingredient?
- Maple syrup: Swap out part of the white sugar for maple syrup to deepen the flavor and reduce refined sugar.
- All white sugar: You can use only granulated sugar if needed, though brown sugar adds richness.
- Frozen cranberries: Use straight from the freezer-no need to thaw.
- No orange zest? Use lemon zest in a pinch, but the flavor will be sharper.
- Want it spiced? Simmer with a bit of cinnamon or a whole cinnamon stick.
- No vanilla? It's optional, but a splash of bourbon vanilla adds a subtle warm note that rounds everything out.
Expert Tips
- Zest before juicing: Always zest your orange before cutting and squeezing-it's much easier. (Ask me how many times I've tried to do it backwards with sticky fingers and regret.)
- Gentle boil is key: Don't crank the heat. Let it simmer so the cranberries pop slowly and the sauce thickens naturally.
- Use a wooden spoon: Less reactive than metal and won't bruise the berries.
- Don't overcook: Once most of the berries have popped and the sauce has thickened, remove from heat.
- Let it cool at room temperature before refrigerating, this helps it set with the right texture.
Step by Step Instructions
- Sugars + Juice in the Pot
Step 1: Warm the orange juice, brown sugar, and granulated sugar in a saucepan over medium heat until the sugars melt and the mixture begins to bubble gently.
- Add Fresh Cranberries
Step 2: Pour in the fresh cranberries and stir to coat them in the warm syrup. Keep the heat at a steady medium so they begin to soften and burst
- Simmer with Cinnamon
Step 3: Add the cinnamon stick and let the cranberries simmer. As they burst, the sauce will thicken and turn glossy.
- Add Orange Zest
Step 4: Stir in the fresh orange zest (and vanilla if using). Let the sauce finish simmering until it reaches your desired thickness, then remove from the heat to cool.
Frequently Asked Questions
Yes. Use them straight from the freezer, no need to thaw. The result is just as delicious.
Absolutely. This is a great Thanksgiving side dish to make 2-3 days in advance. Store it in an airtight container in the fridge.
Nope! This cranberry sauce is best served cold or at room temperature, straight from the fridge.
Up to 10 days in the fridge or 3 months in a freezer-safe container.
Technically yes, but for the best flavor, use fresh-squeezed orange juice and real zest. It's the best part of this recipe.
When the cranberries have mostly popped and the sauce coats the back of a spoon-it will thicken as it cools.
Troubleshooting Guide
Too runny?
Let it simmer longer. If you've already cooled it, you can return it to the stove briefly. Natural pectin will help it set once fully chilled.
Too thick?
Stir in a splash of orange juice or water to loosen it.
Too sweet?
Next time, reduce the sugar or swap some for maple syrup for more complexity with less sweetness.
Too tart?
Add a little more sugar next time-or serve it with something creamy like brie or whipped cream to balance.
Storage Tips
- Store in a glass or plastic airtight container in the fridge
- Best served cold or room temperature
- Keeps well up to 10 days
- Freeze in a freezer-safe container for up to 3 months
- Thaw in the fridge overnight
- Add to leftover turkey sandwiches, top ice cream, or stir into cranberry bread batter
Cranberry Sauce Recipe with Orange Zest
Ingredients
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- ⅔ cup fresh squeezed orange juice
- 12 oz fresh cranberries
- 2 tablespoon orange zest 1 teaspoon reserved for topping
- ¼ teaspoon vanilla extract optional
- 1 stick cinnamon optional
Instructions
- In a medium saucepan, combine sugars, water, and orange juice. Stir over medium-high heat until dissolved.
- Add cranberries and bring to a gentle boil. Simmer 10-15 minutes until berries burst and sauce thickens.
- Remove from heat. Stir in 1 tablespoon orange zest and vanilla (if using).
- Cool to room temperature. Store in airtight container. Sprinkle remaining zest on top just before serving.
From the Homestead Kitchen
I've made this cranberry sauce every year since we moved out here, and I still love watching those berries burst in the pot. It's one of those little moments that makes Thanksgiving feel real. There's always a bowl on the table, and another tucked away for turkey sliders or breakfast toast the next morning.
If you make it, let me know! I'd love to see it on your holiday table. You can tag me over on Instagram or leave a comment below. Hey you have coconutI always love hearing how these recipes find their way into your home.
