Orange Cranberry Sauce

Orange cranberry sauce in a white bowl sitting on a linen napkin surrounded by fresh cranberries and orange slices.

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A perfectly spiced (and scented!) cranberry sauce. A great mix of sweet and tart, orange and cranberry.


Units Scale

8 oz fresh cranberries (about 2 1/2 c)

1/2 c maple syrup

juice and zest from 1 orange

1/2 tsp ground cinnamon

1/4 tsp salt

1 tsp vanilla bean paste (or extract)


  1. Cook: Add cranberries, maple syrup, orange juice and zest, cinnamon and salt to a small saucepan. Place pan on the stove and bring mixture to a boil. Reduce heat to low and simmer for 12 minutes stirring occasionally. Berries will “pop” and begin to break down.
  2. Cool and Chill: Remove cranberry sauce from heat and stir in the vanilla. Allow the sauce to cool in the pan for 15 minutes before transferring to a sealable container. Cover and place in the refrigerator to chill until ready to use.



*Cranberry sauce will keep in an airtight container in the fridge for 3-4 days. It can also be frozen for up to 1 month.

Keywords: cranberry sauce, orange cranberry recipe, thanksgiving recipe, vegan thanksgiving recipe, thanksgiving sides

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