My Favorite Orange Cranberry Sauce Recipe

In the great debate of canned versus fresh cranberry sauce, fresh cranberries are easily my favorite! I’ve always been a fan and this version that adds in orange juice and cinnamon makes it a must-have for our holiday meals (both Thanksgiving and Christmas/Yule!). It is so easy to make and I love the beautiful pop of color on the dinner table.

Other Uses for this Orange Cranberry Sauce Recipe

In the event that you actually have some left over, here are some ideas to use it up in other ways besides as just a side!

• Use it as a topping for desserts like cheesecake or ice cream.
• Use it as topping for pancakes, waffles, or French toast.
• Layer it with yogurt and granola for a vibrant parfait.
• Stir it into warm oatmeal for added flavor and color.
• Spread it on sandwiches, especially with turkey, chicken, or brie.
• Use it as a glaze or sauce for pork, chicken, or duck.
• Add dollops to a flatbread pizza with goat cheese, caramelized onions, and arugula.
• Top crusty bread with cream cheese, orange cranberry sauce, and a sprinkle of nuts.
• Serve it as a condiment with cheeses like brie, cheddar, or blue cheese.
• Toss it with roasted root vegetables or squash.

Recipe Tips and Suggestions

• Cranberry sauce improves in flavor after sitting for a day or two so if possible, make it 2–3 days ahead and store it in an airtight container in the fridge.
• If you plan to use it in multiple ways (as a side, glaze, or dessert topping), divide it into smaller containers when you prepare it to avoid reheating the entire batch.
• If you’re adding fresh garnishes like orange zest, chopped nuts, or fresh herbs (thyme or rosemary would be great here!), wait until just before serving to keep them fresh.

Storage Suggestions

• To refrigerate, allow the sauce to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 10–14 days. If it thickens too much over time, stir in a little water or orange juice to adjust the consistency.
• To freeze, transfer the cooled sauce into a freezer-safe container or a resealable freezer bag, leaving a little space for expansion. Label with the date and freeze for up to 3 months.
• To reheat in a saucepan, warm it over low to medium heat, stirring frequently to prevent sticking or burning. If the sauce is too thick, add a splash of orange juice or water to loosen it to your desired consistency. Heat just until warmed through; avoid boiling to preserve its flavor.
• To reheat in the microwave, place the cranberry sauce in a microwave-safe bowl. Cover the bowl loosely with a microwave-safe lid or plate to prevent splattering. Heat on medium power in 20–30 second intervals, stirring in between, until warm. Add a little liquid (water or orange juice) if it seems too thick.
• After reheating, you can add a splash of fresh orange juice or zest, mix in a teaspoon of honey or maple syrup if it needs extra sweetness, or stir in a pinch of spices like cinnamon or nutmeg.