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–+ servings
Declan Voss

Homemade Fresh Cranberry Orange Sauce

4.90 from 58 votes
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 95
Ingredients Method Nutrition

Ingredients
  

  • 12 oz fresh whole cranberries rinsed and sorted, or frozen
  • 1/2 cup freshly squeezed orange juice from about 2 navel oranges
  • 1 tbsp fresh orange zest finely grated
  • 1/4 cup pure maple syrup Grade A for rich caramel depth
  • 1/2 cup granulated cane sugar for clean sweetness and gloss
  • 1 whole cinnamon stick or 1/4 tsp ground cinnamon
  • 1 pinch ground cloves optional warm holiday spice
  • 1/2 tsp pure vanilla extract stirred in off heat
  • 1 pinch fine sea salt balances natural acidity

Method
 

  1. Prep Citrus & Berries: Rinse fresh cranberries under cold water in a colander and discard any soft berries. Grate 1 tablespoon of fresh orange zest and squeeze 1/2 cup of fresh juice.
  2. Combine & Dissolve: In a medium non-reactive saucepan over medium heat, combine fresh orange juice, maple syrup, cane sugar, orange zest, cinnamon stick, and a pinch of salt. Whisk until sugar dissolves.
  3. Simmer to Burst: Add the fresh cranberries. Bring to a boil over medium-high heat until berries start popping. Reduce heat to medium-low and simmer gently for 8 to 10 minutes, stirring occasionally and pressing some berries against the side of the pot to release juices.
  4. Finish with Vanilla: Remove from heat. Discard the cinnamon stick. Stir in pure vanilla extract. The sauce will look slightly loose but thickens into a glossy glaze as it cools.
  5. Chill & Serve: Cool to room temperature for 30 minutes, then cover and refrigerate for at least 2 hours before serving. Serve chilled or room temperature alongside holiday roast mains!

Nutrition

Serving: 1gCalories: 95kcalCarbohydrates: 24gProtein: 0.3gFat: 0.1gSodium: 35mgPotassium: 65mgFiber: 2gSugar: 21gVitamin A: 50IUVitamin C: 12mgCalcium: 12mgIron: 0.2mg

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