Orange-Zest Whole Berry Cranberry Sauce

Why You’ll Love This Recipe

• Bright, balanced sweet-tart flavor with real whole berries for a satisfying pop.
• Fast and foolproof—on the table in under 20 minutes with pantry staples.
• Make-ahead friendly; the flavor deepens as it chills and it freezes beautifully.
• Flexible texture: keep it chunky or mash for a smoother, jammy finish.

Grocery List

• Produce: 12 oz cranberries, 1 large orange
• Dairy: None
• Pantry: Light brown sugar, granulated sugar, cinnamon stick (or ground cinnamon), fine sea salt, vanilla extract (optional), orange liqueur (optional)

Full Ingredients

Cranberry Sauce

• 12 oz (340 g) fresh or frozen cranberries, rinsed
• 1 tsp finely grated orange zest (from 1 large orange)
• 1/2 cup (120 ml) freshly squeezed orange juice
• 1/2 cup (120 ml) water
• 1/2 cup (110 g) packed light brown sugar
• 2 tbsp (25 g) granulated sugar
• 1 cinnamon stick (3-inch) or 1/2 tsp ground cinnamon
• 1/8 tsp fine sea salt

Optional Finishes

• 1/2 tsp pure vanilla extract
• 1 tbsp (15 ml) orange liqueur (such as Grand Marnier or Cointreau)

Step-by-Step Instructions

Step 1: Prep the citrus and berries

Rinse the cranberries and pick out any soft or shriveled ones. Using a microplane or fine grater, zest the orange to yield 1 teaspoon of zest, avoiding the bitter white pith. Halve and juice the orange; measure 1/2 cup (120 ml) of juice.

Step 2: Build the base in a saucepan

In a 2–3 quart nonreactive saucepan, combine cranberries, orange zest, orange juice, water, brown sugar, granulated sugar, cinnamon (stick or ground), and salt. Stir to moisten and begin dissolving the sugar.

Step 3: Bring to a boil, then simmer

Set the pan over medium-high heat and bring to a full boil (around 212°F). Reduce heat to maintain a gentle simmer at about 190–200°F. Cook for 10–12 minutes, stirring every couple of minutes, until most berries have popped and the liquid has thickened slightly.

Step 4: Thicken to a jammy set

For a thicker, jammy finish, continue simmering 2–3 minutes more until the sauce reaches 215–220°F (use an instant-read thermometer). The sauce should coat the back of a spoon. Skim any foam if present. If using a cinnamon stick, leave it in until the end of cooking, then remove.

Step 5: Finish and balance

Remove from the heat. Stir in vanilla and/or orange liqueur if using. Taste and adjust: add a pinch more salt to sharpen, or a teaspoon of additional orange juice if you’d like a touch more brightness. For a smoother texture, mash lightly with a spoon or potato masher; for whole-berry texture, stir gently.

Step 6: Cool and serve

Transfer to a bowl or jar and cool 20–30 minutes; the sauce will thicken noticeably as it cools. Serve at room temperature or chilled. For the cleanest flavor and best set, chill at least 2 hours before serving.

Pro Tips

• No need to thaw frozen cranberries—add them straight to the pan and simmer 1–2 minutes longer.
• Use a saucepan with higher sides or a spatter screen; cranberries may pop as they cook.
• For deeper citrus aroma, rub the orange zest into the sugars with your fingers before cooking to release fragrant oils.
• Thermometer check: softer set at 212–215°F; thicker, jammy set at 215–220°F.
• Prefer fewer whole berries? Mash half the batch and fold it back in for a mix of creamy and chunky textures.

Variations

• Maple–Vanilla: Replace the 2 tbsp granulated sugar with 2 tbsp pure maple syrup and add an extra 1/4 tsp vanilla at the end.
• Apple–Ginger: Add 1 small tart apple (peeled and 1/4-inch diced) and 1 tsp finely grated fresh ginger at the start; simmer until the apple is tender.
• Grand Marnier & Spice: Add 2 whole star anise with the cinnamon; finish with 1–2 tbsp Grand Marnier off heat. Remove star anise before serving.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 10 days. The flavor improves after 24 hours. Freeze for up to 3 months; thaw overnight in the refrigerator and stir. If the sauce sets too firm after chilling, loosen with 1–2 tablespoons warm water and stir until glossy. Serve chilled or at room temperature.

Nutrition (per serving)

Approximate per 1/4 cup: 80 calories; 0 g fat; 20 g carbohydrates; 16 g sugars; 1 g fiber; 45 mg sodium. Values will vary based on exact cook-down and optional additions.