Orange Cranberry Sauce

Say goodbye to canned sauce! This fresh orange cranberry sauce is vibrant, zingy, and bursting with citrusy flavor. It comes together in under 15 minutes and adds a pop of color and brightness to your holiday table. Let's learn how to make it!

While cranberry sauce can be made and enjoyed any time of year, it is a Thanksgiving staple!

I like eating canned cranberry sauce as much as the next person BUT there's something extra special about making your own.

This orange cranberry sauce is completely refined sugar-free and comes together in only 15 minutes.

Serve it with all of your Thanksgiving favorites!

Cranberry Sauce Ingredients

When combined, these ingredients create a cranberry sauce that is sweet, tangy, and aromatic - all with no refined sugar!

• Fresh cranberries: The base of the sauce! Cranberries naturally contain pectin, so as they cook and burst, they thicken into a jammy, sauce-like texture.
• 100% pure maple syrup: Adds sweetness to balance the tart cranberries and gives the sauce a warm, rich flavor.
• Orange juice + zest: Adds brightness and a citrusy lift that pairs perfectly with cranberries.
• Ground cinnamon: A warm spice that enhances the cozy, holiday feel of the sauce. It rounds out the tartness and adds depth.
• Salt: Not for saltiness-just enough to balance and enhance all the flavors, making them pop.
• Vanilla bean paste or extract: Adds warmth and a subtle sweetness that smooths out the tart cranberry flavor. Vanilla makes the whole sauce taste richer and more complex.

Why You'll Love This Sauce

• Fresh, bright flavor - The tart cranberries and sweet citrus make this sauce taste fresher than any canned version.
• Naturally sweetened - Made with pure maple syrup, so there's no refined sugar and no overly sweet, sticky taste.
• Only 6 ingredients - Simple ingredients, big flavor.
• Ready in 15 minutes - Cranberry sauce has never been easier.
• Make-ahead friendly - It thickens and becomes even more flavorful as it chills, making it perfect for holidays or meal prep.
• Versatile - Serve it warm or chilled, on savory dishes or baked goods. Leftovers? Use it on toast, oatmeal, yogurt bowls, or even cocktails.

How to Make Orange Cranberry Sauce (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by adding all of the ingredients (except the vanilla bean paste) to a small saucepan. Place on the stove and bring to a boil.

Reduce heat to low and simmer for 12 minutes. Cranberries will begin to burst and sauce will become jammy.

Remove from heat and stir in the vanilla. Allow sauce to cool slightly before transferring to a sealable container and placing in the refrigerator to chill until ready to use.

Tips for Making Orange Cranberry Sauce

Here are some great cranberry sauce tips that will help ensure your sauce comes out perfectly every time:

1. Use fresh cranberries when possible. They pop and break down better than frozen, but frozen works in a pinch - just don't thaw them first!
2. Don't crank the heat. Simmer gently. A rapid boil can scorch the sugars and cause the sauce to thicken unevenly.
3. Taste and adjust sweetness. Cranberries are naturally tart. Add a splash more maple syrup at the end if you prefer a sweeter sauce.
4. Don't skip the orange zest. It adds a punch of citrus flavor that you won't get from juice alone.
5. Let it cool completely. The sauce thickens as it cools, so don't worry if it looks thin while it's hot.
6. Make it ahead. The flavors develop and improve after a night in the fridge - ideal for holiday prep.

Frequently Asked Questions

Troubleshooting

The sauce is too thin.

• Why it happens: It hasn't cooked long enough or hasn't cooled yet. Cranberry sauce thickens significantly as it cools.
• Fix it: Keep simmering for 3-5 more minutes, or stir in a slurry of 1 teaspoon cornstarch + 1 teaspoon water and simmer until it thickens.

The sauce is too thick or looks jammy.

• Why it happens: Over-reduction or too much heat.
• Fix it: Stir in a tablespoon or two of water or orange juice until it reaches your preferred consistency.

Sauce tastes too tart.

• Why it happens: Cranberries are naturally very tart, and citrus intensifies it.
• Fix it: Add 1-2 more tablespoons maple syrup (or sugar) - sweetener balances tartness.

The sauce has bitterness.

• Why it happens: Too much orange pith (the white part) was zested.
• Fix it: Add a tiny pinch of salt (yes, salt) and a little more sweetener to round out the flavors.

The cranberries didn't break down.

• Why it happens: Heat was too low or it didn't cook long enough.
• Fix it: Increase heat slightly and mash gently with a fork or potato masher at the end.

Serving Ideas

Orange cranberry sauce is a versatile condiment that can complement various dishes. It doesn't need to be a Thanksgiving-only option! Here are some alternatives:

1. Thanksgiving and Holiday Meals: Serve it as a traditional side dish with vegan roasts, stuffed squash, or other plant-based main dishes.
2. Spread and Condiment: Use it as a spread for sandwiches, wraps, or as a condiment for plant-based burgers.
3. Cheese Alternatives: Pair it with vegan cheese or cheese alternatives for a delightful appetizer or part of a vegan cheese board.
4. Dessert Accompaniment: Serve it with vegan desserts like dairy-free cheesecake, coconut milk-based ice cream, or vegan yogurt.
5. Breakfast Options: Use it as a topping for oatmeal, pancakes, waffles, or toast.
6. Glaze for Tofu or Tempeh: Use it as a glaze for baked tofu or tempeh dishes.

Cranberry Sauce Variations

Here's a few ideas to spice up your cranberry sauce - literally!

1. Extra-Spiced Orange Cranberry Sauce: Add an extra ½ teaspoon ground cinnamon, a pinch of nutmeg, or a clove for warm, holiday-inspired flavors.
2. Boozy Cranberry Sauce: Stir in 2-3 tablespoons of orange liqueur, rum, or bourbon at the end of cooking for an adult twist.
3. Chocolate Cranberry Sauce: Add 1-2 tablespoons of finely chopped dark chocolate or cocoa powder to give a subtle chocolatey depth that pairs wonderfully with turkey or vegan roasts.
4. Citrus Twist: Swap the orange for grapefruit, tangerine, or lemon juice and zest for a different citrusy profile.
5. Add Fresh Herbs: Mix in a teaspoon of finely chopped fresh rosemary, thyme, or sage for a subtle herbal note that complements savory dishes.

Storage

Refrigerator:

• Transfer cooled sauce to an airtight container.
• Store for up to 4 days.
• Flavors develop and deepen over time, so it often tastes even better the next day.

Freezer:

• Spoon sauce into a freezer-safe container or freezer bag.
• Freeze for up to 1 month.
• Thaw in the refrigerator overnight before serving.

Tips:

• Stir the sauce before serving, as it may thicken or separate slightly after refrigeration.
• Avoid leaving it at room temperature for long periods due to the fresh citrus and natural sugars.

If you make this recipe, please tag @censoredbaker on Instagram!

Print

More cranberry recipes:

• vegan orange cranberry sticky buns
• vegan white chocolate cranberry nut cookies

More vegan Thanksgiving recipes: