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Homemade cranberry orange sauce garnished with orange zest in a vintage serving bowl for the holidays
Abby Smolarsky | Belle Antiquarian

Homemade Cranberry Orange Sauce

An easy homemade cranberry orange sauce made with fresh cranberries, orange juice, orange zest, Grand Marnier, and a hint of cinnamon. A delicious make-ahead side dish for Thanksgiving or Christmas.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz. fresh or frozen cranberries, About 3 cups
  • ⅞ cup granulated sugar, Equivalent to ¾ cup plus 2 tablespoons
  • ½ cup orange juice, Freshly squeezed preferred
  • 2 tsp orange zest Freshly grated
  • 2 Tbsp Grand Marnier Cordon Rouge
  • 1 small cinnamon stick
  • 1 pinch salt

Equipment

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Citrus zester
  • Measuring cups and spoons

Method
 

  1. In a medium saucepan, combine the orange juice and sugar over medium heat. Stir until the sugar dissolves.
  2. Add the cranberries, orange zest, cinnamon stick, and salt. Stir to combine.
  3. Bring the mixture to a gentle simmer. Cook for approximately 10-15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce begins to thicken.
  4. Remove the cinnamon stick and stir in the Grand Marnier. Remove from the heat.
  5. Allow the cranberry sauce to cool, then transfer to an airtight container and refrigerate until ready to serve. The sauce will continue to thicken as it cools.

Notes

Fresh or frozen cranberries: Either works well. Frozen cranberries do not need to be thawed before cooking, but may require a few additional minutes of cooking time.
Liqueur variation: Substitute 2 tablespoons of amaretto for the Grand Marnier for a sweet, almond-like flavor that complements the cranberries and orange. For a version without liqueur, omit the Grand Marnier and adjust the sweetness to taste.
Make ahead: Prepare the cranberry orange sauce up to 7 days in advance and store in an airtight container in the refrigerator.
Freezing: Allow the sauce to cool, then transfer to a freezer-safe airtight container, leaving room for expansion. Freeze for up to 2 months for best quality. Thaw in the refrigerator before serving.
Serving: Serve chilled or at room temperature.