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Perfect Make-Ahead Cranberry Orange Sauce

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This make-ahead cranberry orange sauce is a holiday lifesaver—simple, bright, and deeply flavorful. Made with fresh or frozen cranberries, orange zest, and a touch of cinnamon, it comes together in under 30 minutes and tastes even better after a day or two in the fridge.

Ingredients

Scale
  • 12 ounces (340g) fresh or frozen cranberries (1 standard bag)
  • 1 cup (200g) granulated sugar
  • 1 large fresh orange (zest and juice, about 1–2 tbsp zest and 1/4 cup/60ml juice)
  • 1/2 cup (120ml) water
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Zest and juice the orange first. Wash the orange thoroughly, then use a microplane to zest the entire orange, avoiding the white pith. You should get about 1-2 tablespoons of zest. Cut the orange in half and juice it to get about 1/4 cup (60ml) of fresh juice. Set both aside separately.
  2. Bloom the orange zest in sugar. In a medium saucepan, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar for about 30 seconds until the sugar is slightly damp and fragrant.
  3. Add the liquid ingredients. Pour in the orange juice, water, and a pinch of salt. Stir with a wooden spoon until the sugar starts to dissolve.
  4. Bring to a gentle boil. Place the saucepan over medium-high heat and let the mixture come to a boil, stirring occasionally. This takes about 3-4 minutes.
  5. Add the cranberries. Once the liquid is boiling, add the entire bag of cranberries and stir well. The cranberries will start popping almost immediately.
  6. Reduce heat and simmer. Turn the heat down to medium-low and let it simmer gently for 10-12 minutes, stirring occasionally. The sauce should thicken and coat the back of a spoon.
  7. Add the cinnamon and vanilla. Sprinkle in the cinnamon and pour in the vanilla extract. Stir well and let it simmer for another 2 minutes.
  8. Check for doneness. The sauce is ready when most of the cranberries have burst and the mixture has thickened. You should still see some whole berries for texture. If you prefer a smoother sauce, mash it with a potato masher or use an immersion blender.
  9. Cool completely. Remove the saucepan from heat and let the sauce cool in the pan for about 20 minutes. Then transfer it to a glass jar or airtight container and let it cool completely at room temperature (about 1 hour) before covering.
  10. Refrigerate. Once completely cool, cover and refrigerate. The sauce will continue to thicken as it chills. The flavors meld together overnight, making it taste even better the next day.

Notes

Don’t overcook the sauce—cranberries contain natural pectin that thickens as it cools. The sauce will look thinner when hot but firms up in the fridge. For a smoother sauce, mash or blend after cooking. If foam forms on the surface, skim it off for a clearer appearance. The sauce can be made up to 10 days in advance and stored in the refrigerator, or frozen for up to 3 months.

Nutrition

Keywords: cranberry sauce, cranberry orange sauce, make-ahead cranberry sauce, Thanksgiving cranberry sauce, Christmas cranberry sauce, homemade cranberry sauce, easy cranberry sauce

Find it online: https://elaraeats.com/perfect-make-ahead-cranberry-orange-sauce-recipe/