Tart and sweet with a hint of citrus, this orange cranberry sauce is Thanksgiving ready! Whole cranberries are simmered with orange, sugar, and orange liqueur for a simple, but zingy, holiday side.
Thanksgiving just isn’t Thanksgiving without a pretty little bowl of cranberry sauce. To me the perfect forkful is turkey, mashed potato, gravy, and a drop of cranberry sauce. And it’s a very necessary leftover for turkey sandwiches, especially my favorite, Thanksgiving on a Roll.
But for such a simple and pretty dish, cranberry sauce elicits very strong opinions, at least in my house. Turns out cranberry sauce is as divisive as say, anchovies on pizza. You either love it (🙋) or you don’t. I can’t seem to turn my boys on to the joys of cranberry sauce. Every year I put a smidge on their plates hoping that this is the year that their tastes mature. But alas, we ain’t there yet.
But for those of you that like me, require cranberry sauce for the holidays, then you’re in luck. Because today I have the only recipe you’ll ever need.
I use whole cranberries, orange juice and zest, sugar, and a good splash of orange liqueur.
It cooks up in minutes and keeps for days in the frig. It’s not overly fussy and tastes like cranberry sauce should, like cranberries, only better. The pop of orange brightens up the tartness and it has just the right amount of sweet.
So cranberry sauce lovers unite! Maybe one day the naysayers will come around, but until then, more for us!
Tips for success
- Pick over the cranberries before you cook them and discard any that are bruised or soggy. Also check to make sure no hard bits or rocks are mixed in the bag.
- For the best flavor and texture, turn off the heat before all of the cranberries are popped to leave some softened, but intact.
- I use Cointreau, but other orange flavored liqueurs will work as well like triple sec or Grand Marnier.
Tart and sweet with a hint of citrus, this orange cranberry sauce is Thanksgiving ready! Whole cranberries are simmered with orange, sugar, and orange liqueur for a simple, but zingy, holiday side.
- 12 oz fresh whole cranberries, picked over
- 1/4 cup water
- 1/4 cup orange flavored liqueur (such as Cointreau)
- 1/2 cup fresh orange juice
- 1 tsp orange zest
- 2/3 cup sugar
- 1/4 tsp kosher salt
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Place all the ingredients into a small saucepan and bring to a boil.
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Simmer until most of the cranberries have popped, 5 10 mins.
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Cool to room temperature or chill before serving. The cranberry sauce will thicken as it cools.
- Pick over the cranberries before you cook them and discard any that are bruised or soggy. Also check to make sure no hard bits or rocks are mixed in the bag.
- For the best flavor and texture, turn off the heat before all of the cranberries are popped to leave some softened, but intact.
- I use Cointreau, but other orange flavored liqueurs will work as well like triple sec or Grand Marnier.
1
I am absolutely a rider on the cranberry sauce train! This is beautiful and I love the splash of orange liqueur…that’s an adaptation I’ll be making to my recipe this year! Thanks for sharing!
Yes Annie! And everything’s better with a splash of booze!
Why do I love cranberry sauce so much? Every Thanksgiving I wonder why I don’t eat it year round. I am always looking for a new way to make so I am going to try it with the orange liqueur!
YES Karen! So true! I wonder the same thing every year.
I LOVE homemade cranberry sauce too Cathy, but unfortunately my 3 boys are the “I love the kind from the can” type!! That’s ok though because I should have no problem finishing this off by myself!!
That’s right Mary Ann – more for us!
I am definitely in the cranberry sauce camp. I love it with the main meal and I demand it for left-over turkey sandwiches. Loving your version. The orange is a perfect addition 🙂
It is a MUST for sandwiches -agreed!
Love the combo of cranberry and orange and I’m definitely a cranberry sauce lover!! So good on turkey the day of the big event, but just as good on a sandwich! Pinning! Happy Monday 🙂
Yes and Yes Dawn!
Well we are cut from the same cloth, because I LOVE anchovies on pizza and I definitely require cranberry sauce at Thanksgiving!! This sauce looks just perfect, Cathy!! Love the hint of both real orange and orange flavored liqueur!! This is seriously speaking my language! Pinned! Cheers! 🙂
You’re my anchovy soulmate! Wish you were closer so we could split a pie covered with them! And a little booze makes everything better, including cranberry sauce!
Your Uncle Jimmy used to tell me, “When you are x years old, you’ll like mushrooms.” “By the time you are 40, you’ll love cranberry sauce.” I never believed him on the cranberry sauce, because I just assumed he meant that stuff in a can. A few years before I turned 40, a friend brought homemade cranberry sauce to the thankgiving dinner I was hosting, and it was a revelation. I am making dinner in our new house next week, and this will be on the table. Now I just have to go find a pretty glass dish like that to put it in. 🙂
Uncle jimmy was a wise man. I tell my non cranberry sauce eating boys something similar. I think you’ll be happy with this one Tara. My mom always served it in a white milk glass bowl so I’ve learned to follow suit. Happy thanksgiving!
I was given a jar of homemade orange/cranberry sauce. Please give me some ideas what to use it on.
Hi Sheila. Funny you should ask, I just had a recent blog post where I used cranberry chutney as a topping for crostini – https://whatshouldimakefor.com/cranberry-chutney-and-brie-crostini/ Think of it as you would a jam or chutney…add it to a cheese board, smear it on a turkey sandwich, it can be served alongside a slice of cheesecake, or even used as a filling for cake!