Cranberry Sauce with Orange & Herbs
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The first time I made cranberry sauce from scratch, I couldn't believe I'd been buying canned for so long. Fresh cranberry sauce with orange takes about 45 minutes—and it's even better when you make it the day before.
The Only Cranberry Sauce Recipe You Need This Thanksgiving
There's something about watching cranberries pop in the pot that just feels right. This cranberry sauce with orange is the recipe I make every Thanksgiving now—bright with fresh orange juice and zest, warmly spiced with cinnamon, and just a whisper of rosemary that makes people ask, "What's in this?"
From squeezing the oranges and zesting to letting everything simmer, you're looking at about 45 minutes total. But here's the thing—the longer you let it simmer, the better it gets. I always make it the day before so the flavors have time to really come together.
It's the kind of recipe that takes your holiday table from "we bought it at the store" to "she actually cooked." Whether you're looking for a homemade cranberry sauce that actually tastes like something or you want to graduate from the can-shaped cylinder, this is your recipe.
A quick shortcut: If you don't want to squeeze your own oranges, grab a bottle of fresh-squeezed orange juice from the grocery store. Just make sure it says "fresh-squeezed" or "not from concentrate"—you'll definitely taste the difference between that and regular orange juice.
Why You'll Love This Cranberry Sauce with Orange
- About 45 minutes start to finish. Including squeezing oranges, zesting, and letting it simmer. Not complicated, just a little hands-on.
- Better the longer it sits. The longer you let it simmer, the jammier it gets. And making it the day before? Even better.
- Fresh orange flavor. Real orange juice and zest give this a brightness that canned versions can't touch.
- Perfectly balanced. Not too sweet, not too tart. The rosemary adds an unexpected warmth without being overpowering.
- Scales easily. The 1x recipe feeds 4-6, but I've included the 1.5x batch for larger gatherings.
sherisse's Recipe Notes
- On the orange juice. Use fresh-squeezed if you can. I got about 280ml from 3 medium oranges and made up the difference with water. If you don't want to squeeze your own, grab fresh-squeezed orange juice from the grocery store—just make sure it says "fresh-squeezed" or "not from concentrate." You'll definitely taste the difference compared to regular OJ.
- On the herbs. A single small sprig of rosemary goes a long way. You want just a hint—not rosemary cranberry sauce. I skip the thyme entirely now after testing both versions.
- On timing. This recipe takes about 45 minutes from start to finish, including prep. But the longer you let it simmer, the better it gets. I always make it the day before so the flavors have time to come together.
- On consistency. The sauce will be loose when hot and thickens significantly as it cools. Don't panic if it looks thin—refrigerate it and trust the process.
- Let it cool. Always cool completely before transferring to storage. This prevents condensation and keeps your sauce at its best.
Cranberry Sauce with Orange & Herbs
Ingredients
1x Recipe (Standard - 8 Servings)
- 340 g fresh cranberries 12 oz
- 200 g granulated sugar 1 cup
- 187 ml fresh orange juice ¾ cup, from about 2-3 oranges
- 53 ml water about 3½ tablespoons
- 7 g orange zest about 1 tablespoon, from 1-2 oranges
- 1 small cinnamon stick 2-3g
- ½ small sprig fresh rosemary optional but recommended
1.5x Recipe (Larger Batch - 12 Servings)
- 510 g fresh cranberries 18 oz
- 300 g granulated sugar 1½ cups
- 280 ml fresh orange juice or as much as you have from 3 oranges
- 80 ml water to make up the liquid difference
- 11 g orange zest about 1½ tablespoons
- 1 medium cinnamon stick 3-4g
- 1 small sprig fresh rosemary optional but recommended
Instructions
- Combine all ingredients in a medium saucepan. Add the cranberries, sugar, orange juice, water, orange zest, cinnamon stick, and rosemary sprig to the pot.
- Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves and the mixture begins to bubble.
- Reduce heat to low and simmer until the cranberries burst and the sauce thickens to your desired consistency. Active method: 15-20 minutes, stirring occasionally. Hands-off method: 1-2 hours on very low heat (stir when you remember).
- Remove from heat and let the sauce cool completely in the pot. It will thicken significantly as it cools—don't worry if it looks thin when hot.
- Remove the cinnamon stick and rosemary sprig before transferring to a storage container.
- Transfer the cooled sauce to an airtight container and refrigerate. The sauce will continue to set up in the fridge and keeps for up to 2 weeks.
Notes
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Made this cranberry sauce with orange? I'd love to see it. Tag @homeandfed on Instagram and let me know how it turned out.
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