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Quick Homemade Cranberry Sauce with Orange Zest

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This quick homemade cranberry sauce with orange zest is a bright, tangy, and balanced sauce that comes together in under 20 minutes. It uses simple ingredients and is perfect for Thanksgiving or a weeknight dinner.

Ingredients

  • Fresh or frozen cranberries, 12 ounces (340g)
  • Granulated sugar, 1 cup (200g)
  • Fresh orange zest, 2 tablespoons (from about 2 medium oranges)
  • Fresh orange juice, ¼ cup (60ml)
  • Water, ½ cup (120ml)
  • Pinch of salt (about ⅛ teaspoon)
  • Optional: Cinnamon stick or ½ teaspoon vanilla extract

Instructions

  1. Zest and juice your oranges first. Wash the oranges under warm water to remove any wax. Using your microplane, grate the orange zest into a small bowl. You want about 2 tablespoons. Then cut the oranges in half and juice them until you have ¼ cup. Set both aside.
  2. Combine cranberries, sugar, orange juice, and water in the saucepan. Add the 12 ounces of cranberries, 1 cup of sugar, ¼ cup of orange juice, ½ cup of water, and a pinch of salt. Give it a quick stir. Don’t add the zest yet—we’re saving that for the end.
  3. Bring to a boil over medium-high heat. This should take about 3-4 minutes. You’ll hear the cranberries start to pop. Stir occasionally to make sure the sugar dissolves completely.
  4. Reduce heat and simmer for 10 minutes. Once the mixture is boiling, lower the heat to medium-low so it’s at a gentle simmer. Stir every couple of minutes. The cranberries will continue to pop and the sauce will start to thicken.
  5. Test for doneness. Spoon a small amount onto a cold plate and let it sit for 30 seconds. Run your finger through it. If it holds a clear path and doesn’t immediately run back together, it’s done. If it’s still too liquidy, simmer for another 2-3 minutes and test again.
  6. Remove from heat and stir in the orange zest. Take the pan off the burner and stir in your reserved orange zest. If you’re using a cinnamon stick, remove it now. If you’re adding vanilla, stir it in now.
  7. Let it cool. Pour the sauce into a heat-safe bowl or jar. Let it cool to room temperature on the counter, then cover and refrigerate. The sauce will thicken significantly as it cools.
  8. Adjust sweetness if needed. Once the sauce is cool, taste it. If it’s too tart for your liking, stir in a tablespoon of maple syrup or honey. If it’s too sweet, a squeeze of fresh lemon juice will balance it out.

Notes

Don’t over-stir; let cranberries pop naturally. Use the cold plate test to check doneness. The sauce gets better after a day in the fridge. For a spiced version, add a cinnamon stick, cloves, or star anise while simmering. For a boozy twist, replace water with bourbon or Grand Marnier.

Nutrition

Keywords: cranberry sauce, orange zest, homemade, quick, easy, Thanksgiving, holiday, side dish

Find it online: https://freshforkful.com/quick-homemade-cranberry-sauce-with-orange-zest/