Citrus Cranberry Sauce
A note from Cristi.
Growing up, my only experience with cranberry sauce was the jellied kind from a can, thinly sliced and arranged on a dish—and I absolutely loved it. It wasn’t until after I got married and started exploring my own Thanksgiving recipes that I realized how simple it is to make fresh cranberry sauce from scratch, The recipe below combines some of the best tips I’ve picked up over the years, resulting in what I think is the perfect blend of ingredients. This zesty, fragrant cranberry-orange sauce brings a festive twist to the holiday table. Made with fresh orange juice, a hint of vanilla, and a touch of cinnamon warmth, it’s bright, flavorful, and incredibly easy to prepare.
INGREDIENTS
1/2 cup fresh squeezed orange juice
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons orange zest (about one large orange)
12 oz fresh cranberries
1 teaspoon vanilla extract
3 cinnamon sticks
INSTRUCTIONS
01.
Add all the ingredients—orange juice, granulated sugar, brown sugar, orange zest, cranberries, vanilla extract, and cinnamon sticks—into a small pot. Stir to combine.
02.
Turn the heat to medium-high and bring the mixture to a boil, stirring occasionally.
03.
Once boiling, reduce the heat to medium and continue to cook for about 10 minutes. Stir occasionally, and as the cranberries cook, you’ll notice they’ll start to burst open.
04.
Once the sauce has thickened and most of the cranberries have popped, remove pot from heat. There may be several whole cranberries. Feel free to use back of spoon to pop remaining cranberries or leave some whole for a more chunky sauce. Remove cinnamon sticks and let the sauce cool completely at room temperature before serving. The sauce will thicken further as it cools.
Tips:
Make Ahead: This sauce can be made ahead of time and stored in the fridge for up to 3 days. The flavors develop even more as it sits!
Sweetness Adjustments: If you prefer a sweeter sauce, you can add more sugar to taste.
Extra Orange Zest: For a stronger citrus flavor, feel free to add a bit more zest—it's the perfect balance with the tart cranberries.
Serve in a pretty bowl. For me, it’s a shallow silver bowl that belonged to my mom for years. I love having her memory around the table.
