Homemade Orange Cranberry Sauce

A small mason jar filled with cranberry sauce and topped with orange zest.

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Homemade Orange Cranberry Sauce

This Homemade Orange Cranberry Sauce is a classic choice for your holiday menu. Fresh orange juice and zest add a hint of citrus to this sweet and slightly tart cranberry sauce.

Prep Time3

Cook Time12

Cooling Time10

Total Time25

Course: Condiment

Cuisine: American

Servings:

Calories: 99kcal

Author: Valerie Brunmeier

Ingredients

12 ounces fresh cranberries rinsed and drained
1 cup granulated sugar
1 orange juiced and zested
Water as needed (approximately ½ to ¾ cup)

Instructions

Add the rinsed cranberries to a large saucepan and add the sugar.
Place the fresh squeezed orange juice in a measuring cup and add enough water to measure 1 cup. Add it to saucepan along with 1 teaspoon orange zest. Turn the heat to MEDIUM-HIGH. Bring the mixture to a boil and when you hear a cranberry or two pop, reduce the heat to LOW and simmer, stirring occasionally, for 10 minutes. Use a wooden spoon to smash some of the cranberries against of the pot while cooking, if desired.
Remove from the heat and allow to cool for 5 to 10 minutes, then transfer to a storage container. Allow to cool completely bef at room temperature before covering and refrigerating. Make at least a day or two in advance for the best result.
Optional: If you'd like, garnish the finished sauce with a little additional orange zest.

Notes

This recipe will yield a little more than two cups of cranberry sauce, or approximately 20 to 22 ounces which will fit nicely in one quart sized mason jar. Or, divide it between three 8 ounce mason jars.

Storage and Freezing Tips

Homemade cranberry sauce can be stored in an airtight container in the refrigerator for up to a week. For longer storage, follow the instructions below to freeze it in mason jars.

Cool: Allow the Orange Cranberry Sauce to cool completely before freezing.

Transfer to Mason Jars: I use a canning funnel to make it really easy to transfer the sauce to the jars.

Headspace: Leave about ½-inch of headspace and then tightly close the lids before freezing.

Thaw and Serve: A day or two before Thanksgiving, transfer the frozen cranberry sauce to your refrigerator so it will be thawed and ready to serve on the big day.

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