How to Make Cranberry Sauce with Oranges using Fresh Cranberries

Learn how to make this sweet yet tart cranberry sauce from scratch using simple ingredients. A great make-ahead side dish for Thanksgiving.

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Autumn in New England means it’s officially cranberry season! We are lucky enough to live very close to a bog, and purchase fresh cranberries locally each fall. Of course, there are about a million different cranberry recipes out there but I’d like to first start off with good ‘ol cranberry sauce.

Make-Ahead Side Dish

Cranberry sauce is traditionally served with Thanksgiving dinner. For anyone who has ever hosted a holiday dinner, you know things can get a little hectic on the holiday! That’s why we love dishes that can be made the day before, to save a little time, or spend a little more time with loved ones on the holiday.

This post is part of a collaboration called the “Make Ahead Thanksgiving Recipe Swap” and I’ve teamed up with two of my talented blogger friends for this swap. Be sure to stay tuned until the end of the post to see what Anja from Our Gabled Home and Cheyenne from Living Like We’re Country have whipped up for the make ahead swap!

Why make cranberry sauce yourself?

There are definitely people out there who prefer canned cranberry sauce, but there’s something about making it yourself that’s got me hooked. In a perfect world, I would make everything from scratch. But let’s get real, we are a busy family with two small kiddos and scratch cooking is not always possible. While canned cranberry sauce is a great alternative, there’s something special about watching my 4-year-old give the Farmer $2 in exchange for a paper bag filled with fresh cranberries.

And not to mention making cranberry sauce from scratch eliminates the high fructose corn syrup…

How to Store Cranberries

So you’ve just gotten home from the Farmer’s Market with your fresh cranberries, now what? If you don’t have immediate plans to use your fresh goodies, go ahead and throw them directly into a bag and put them in the freezer. They can remain frozen for quite a while, I recently used 1 year old cranberries and they worked wonderfully.

Alternatively, cranberries can be used immediately or refrigerated and used within a couple of days. Regardless of when you’re cooking them, be sure to give them a rinse before adding them into your recipe.

Health Benefits of Cranberries

See you on Thanksgiving, I’ll bring the superfood! Cranberries are very high in antioxidants, making them a superfood. In fact, cranberries can help reduce the risk of a UTI, improve immune function, and so much more.

Cranberries can be eaten raw in salads, or cooked like today’s recipe. No matter which way you’re enjoying cranberries, just remember that eating them is healthier than drinking them (unless, of course you’ve made your own cranberry beverage).

Tools and Ingredients Needed to Make Cranberry Sauce with Orange

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

• Medium Sized Sauce Pan
• Cheese Grater (or zester)
• 1 lb Cranberries
• 1 Orange
• 3/4 C Sugar

How to Make Cranberry Sauce with Orange

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First begin by rinsing the cranberries, carefully removing any sticks or debris that may have come with them. Set aside.

Zest the orange, saving all of the zest (yes, you’ll use all of it in this recipe)! I used a large naval orange, and it was just the right amount.

Next, squeeze all of the juice out of your orange and set it aside with the zest.

In the saucepan over low heat add 3/4 C of sugar, orange juice and orange zest. Mix together until the sugar has mostly dissolved, then add the cranberries.

Cover and bring to a boil, mixing occasionally. After the mixture has begun to boil, reduce heat and mix every few minutes. Allow to cook for about 13 -15 minutes. The cranberries will soften, and burst open.

More sugar may need to be added depending on how tart the cranberries are.

Cranberry Sauce with Orange Recipe Card

Storage of Make Ahead Cranberry Sauce

After the cranberry sauce has cooled, it can be stored in the refrigerator in an airtight container for about a week. While I wouldn’t personally prepare Thanksgiving food that far in advance, it is nice to know that it won’t spoil immediately.

I would suggest making cranberry sauce 1-2 days before the holiday, but not any earlier than that.

Make Ahead Thanksgiving Recipe Swap

Looking for more awesome make-ahead Thanksgiving ideas? Check out these delicious recipes from two of my very talented blogger friends:

Anja from Our Gabled Home is making “Make-Ahead Thanksgiving Stuffing, 5 Methods”

Cheyenne from Living Like We’re Country is sharing her “Grammy’s Broccoli Cheese Casserole”

Pin it For Later

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More “make ahead” recipes from Simply Rooted Farmhouse

Simple Oven Roasted Eggplant Recipe

Black Beans and Rice

How to make Delicious Pumpkin Bread

Thank you for visiting the Simply Rooted Farmhouse today! We love making meals ahead of time, when possible. In the comments below, I would love to hear your favorite make-ahead meal or side dish.

Until next time!