Cranberry Sauce with Orange Juice

This Cranberry Sauce with Orange Juice is incredible and it screams Thanksgiving! It is tart and flavorful with notes of citrus and cinnamon. It's so easy to make with just a few ingredients. Skip the canned sauce and serve this homemade cranberry sauce on the Thanksgiving Table this year!

this recipe

Cranberry Sauce is an absolute must on my Thanksgiving Dinner Plate. I've got to have it! It is the tart taste I am looking for to counter balance the rest of my savory dinner. I can honestly say, I would rather go without mashed potatoes than cranberry sauce at Thanksgiving. That's right..I said it. Judge me, but I mean business.

Jump to:

• Why You'll Love This Recipe:
• Ingredients for Homemade Cranberry Sauce:
• Frequently Asked Questions About the Recipe:
• How to Make Cranberry Sauce with Orange Juice:
• Storage:
• Recipe

Why You'll Love This Recipe:

• It's only a few ingredients and so easy to make.
• It is fresh with real cranberries.
• The added citrus and cinnamon are real keepers. You'll know what I mean when you try it!

Looking for more Thanksgiving Recipes, try these..

Apple Cider Bourbon Cocktail

Shaved Brussel Sprout Salad

Air Fryer Acorn Squash

Old Fashioned Cornbread Dressing

Whipped Sweet Potatoes

Let's get to this tasty recipe..

Ingredients for Homemade Cranberry Sauce:

Fresh Cranberries: Fresh, tart little gems of goodness. It turns out a cranberries aren't really considered a berry, so I'm going with gem.

Sugar: To sweeten up the sauce.

Water: Helps to boil the cranberries into a delicious sauce.

Orange Juice and Zest: For a citrus kick.

Cinnamon Stick: The perfect fall spice for a tiny hint of flavor.

Frequently Asked Questions About the Recipe:

How to Make Cranberry Sauce with Orange Juice:

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Begin by rinsing the cranberries under cold water in a strainer.

Into a dutch oven or large pot over medium heat, add in the strained cranberries, sugar, water, cinnamon stick, orange juice and zest. Give it a good stir.

Allow the mixture to come to a boil. This takes between 5 to 8 minutes.

Stir and reduce the heat to medium low. Cook for an additional 10 to 11 minutes.

*If you like the cranberry sauce more on the mashed side, take a potato masher or wooden spoon and crush some of them. I like about half and half, I want some cranberries remaining, but also a lot of sauce.*

Turn off the heat and remove to another burner.

Remove the cinnamon stick and give it a nice lick before tossing in the trash. Hey, you made this amazing side dish and you deserve a taste.

Let the cranberries reach room temperature before transferring into a dish and storing in the fridge. Refrigerate for at least one hour or up to 2 days in advance.

Serve cold and ENJOY!

Storage:

This is a great recipe to make ahead the day before Thanksgiving to save on time. Cranberry sauce is served cold, so just pull it out of the fridge at serving time. Don't forget it though because it's a must have!

Any leftovers can be stored in a sealed container and refrigerated for up to 4 days.

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