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Cranberry Orange Sauce
By June EllisRecipehutch Verified AuthorA small-batch cranberry sauce with bright orange juice and zest. It thickens as it cools and can be made ahead for the holiday table.
Fresh cranberries bring enough tartness that a little orange goes a long way. Juice softens the sharp edge, while a measured teaspoon of zest adds fragrance without the bitterness of the white pith. The sauce should look slightly loose when it leaves the stove.
Cooling is part of the recipe: cranberry pectin does much of the thickening after the heat is off. Frozen cranberries work straight from the freezer, though the pot may take a little longer to return to a simmer. Make the sauce ahead and refrigerate it rather than trying to cook and chill it at the last minute.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 12.
Ingredients
Method
- 01
Combine the sugar, orange juice, water, and salt in a medium nonreactive saucepan. Set over medium heat and stir until the sugar is mostly dissolved, about 3 minutes.
- 02
Add the cranberries. Bring to a simmer, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until most berries have burst and the liquid looks lightly syrupy. Use a splatter guard if needed, leaving a path for steam to escape.
- 03
Press a few berries against the side of the pan with a spoon if you prefer a smoother sauce. Leave some whole for texture. Do not cook until stiff; the sauce will thicken considerably as it cools.
- 04
Remove from the heat and stir in the orange zest. Transfer to a shallow heatproof serving or storage dish and cool for about 30 minutes, then refrigerate if not serving soon. The 55-minute total includes this initial cooling, not a full refrigerator chill.
- 05
Stir before serving. This makes about 2 to 2 1/2 cups, enough for twelve small condiment portions. If the chilled sauce is firmer than you like, stir in water a teaspoon at a time until spoonable.
- 06
Cover and refrigerate within 2 hours of cooking, or within 1 hour above 90°F (32°C). Use within 3–4 days. Serve cold or warm only the amount needed in a saucepan; do not return sauce that has sat on the table for more than the safe holding time to the stored batch.
Published on 2026-11-08.
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