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Homemade Cranberry Orange Sauce dished out in white dish topped with orange zest and fresh cranberries in background.
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4.94 from 16 votes

Cranberry Orange Sauce

Made with cranberries, orange juice, and maple syrup, this easy homemade cranberry sauce is bright, tangy, and tastes way better than canned.
Prep Time2 minutes
Cook Time30 minutes
Total Time32 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Kristen Chidsey

Ingredients

  • 1 pound cranberries fresh or frozen
  • 1 teaspoon orange zest from 1 navel orange
  • ½ cup orange juice concentrate thawed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg optional
  • 2 tablespoons maple syrup + more as desired

Instructions

  • In a medium heavy-bottomed saucepan, combine 1 pound cranberries, 1 teaspoon orange zest, ½ cup orange juice concentrate, 1 teaspoon ground cinnamon, ½ teaspoon grated nutmeg, and 2 tablespoons maple syrup.
    Ingredients for cranberry sauce with cinnamon and orange zest in saucepan.
  • Bring the mixture to a boil over medium-high heat. Once bubbling, immediately reduce the heat to low. Simmer, stirring often, for 20-30 minutes until the cranberries have begun to pop and burst open and the juices begin to thicken. Be sure to watch the sauce closely as it simmers, so that the sauce does not burn. If you notice too much liquid evaporating, add ¼ cup of water or orange juice as needed. And keep in mind that your sauce will thicken as it cools.
    Saucepan with simmered cranberry sauce.
  • Cool to room temperature and then transfer to an airtight container and refrigerate for at least 12 hours before serving.
    Cranberry Sauce with orange slices on wooden cutting board.

Video

Notes

Note on Maple Syrup: Use honey or granulated sugar in equal amounts. And if you like a sweeter sauce, double the sweetener of choice. 
No Orange Juice Concentrate? Replace with fresh orange juice add 2-4 extra tablespoons of maple syrup (or sweetener of choice).
Nutmeg: If you only have ground nutmeg on hand, skip this addition. Grated nutmeg from a bulb adds warmth without overpowering the cranberry sauce like ground nutmeg can.
Consistency: If you would like a thicker cranberry sauce, simply simmer a bit longer. For a thinner sauce, add a  ¼ cup of water to the pot along with the remaining ingredients and simmer for only 15-20 minutes.
Storage/Make-Ahead Instructions: Once the cranberry sauce is cooled slightly, store in the fridge for up to 5 days or freeze in an airtight container, leaving 1 inch of space for expansion for up to 1 month. Thaw in the refrigerator the night before using.

Nutrition

Calories: 68kcal | Carbohydrates: 17g | Sodium: 2mg | Potassium: 179mg | Fiber: 2g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 32mg | Calcium: 18mg | Iron: 0.2mg
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