Learn How To Make Cranberry Sauce With Orange Juice

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This homemade cranberry sauce with orange juice is a healthy alternative to all those high fructose corn syrup-laden cranberry sauces you will find at the grocery stores. Our easy and quick recipe allows you to choose between a jellied or whole cranberry version. If you’re in search of a quintessential Thanksgiving cranberry sauce recipe, the warm baking spices used in this recipe will help you to perfectly capture the essence of the holiday. Don’t hesitate—go ahead and make a batch or two! Enjoy the opulence of the homemade cranberry sauce.

Cranberry Sauce with Orange Juice and Spices

Make a small batch of cranberry sauce by combining fresh cranberries with orange juice, cinnamon, and a mix of warm backing spices. Alternatively, scale up the ingredients and make a large batch for canning. This quick and easy recipe yields a flavorful sauce perfect for a cozy holiday meal.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Equipment

• potholders, oven mitts, trivets for hot dishes
• large pot with a heavy bottom
• wooden spoon or silicone spatula
• ladle or stainless steel funnel
• mesh kitchen strainer optional

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Ingredients

• 3 ½ cups fresh or frozen cranberries
• 5 tbsp. sugar
• ½ cup water
• ½ tsp. cinnamon
• ½ tsp. allspice
• 4 whole cloves
• 4 tbsp. lemon juice freshly juiced
• 6 tbsp. orange juice with pulp freshly juiced
• zest of one lemon
• zest of one orange

Instructions

Prepare the Fruit to be used in the cranberry orange juice sauce:

• Wash lemons and oranges. Let them dry and then juice and zest them
• Wash fresh or frozen cranberries. If using frozen cranberries let them defrost in the fridge. Do not defrost in the microwave as it impacts the texture and flavor of the sauce

Making the homemade cranberry sauce:

• In a large, heavy-bottomed pot combine cranberries, sugar and water. Bring mixture to a gentle boil and lower the heat to medium. Stew cranberries for 5 minutes. If cranberries do not burst add additional 5 minutes.
• Add citrus zest and spices and cook cranberry sauce for another 5 minutes.
• Add orange and lemon juice and continue stewing on medium for another 5 minutes

Straining the cranberry sauce (optional step):

• Use a mesh kitchen strainer and a ladle or large metal spoon to press and rub the cooked berries against the mesh, pushing the pulp and juices through. This step removes cranberry seeds and helps mash the fruit skins. If you prefer a coarser texture or don’t mind the seeds, you can skip this step.

Canning the homemade cranberry sauce (optional step):

• Make sure to have sterilized jars ready and the sauce gently bubbling as you proceed to can it.
• If you chose to strain the sauce, you need to return it to the pot and bring it to a gentle simmer over medium-low heat. You can start ladling the sauce into sterilized jars as soon as the sauce starts boiling again.

Yield

The specified in this jam recipe quantity of ingredients should yield enough of jam to fill two 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.

Preserve Type Sauce

Cuisine American

Diet Vegan

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Frequently Asked Questions

Can you can homemade cranberry sauce?

Unquestionably, homemade cranberry sauce can be preserved through canning. This method not only extends the shelf life of the sauce but also allows you to enjoy your homemade cranberry sauce beyond the holiday season. Ensure you carefully follow the canning procedures and use only clean and sterilized mason jars with brand-new lids and bands.

Can homemade cranberry sauce be frozen?

Freezing is an excellent method for preserving cranberry sauce that allows you to enjoy it at a later date. Ensure you allow the homemade cranberry sauce to cool to room temperature before you freeze it. While some sources say that you can freeze cranberry sauce in a plastic bag, we recommend against it. We recommend to use freezer safe containers instead. Cranberry sauce can be stored in the freezer for up to 2-3 months. Regardless of the type of containers used, when you’re ready to use the cranberry sauce, simply thaw it in the refrigerator overnight or at room temperature for a few hours. Give it a good stir before serving, and it should be as delicious as when you first made it.

Does homemade cranberry sauce need to be refrigerated?

Homemade cranberry sauce that has been properly canned does not need to be refrigerated. However once opened, it needs to go into the fridge. For homemade cranberry sauce that hasn’t undergone the canning process, it’s essential to refrigerate it. After preparing homemade cranberry sauce, allow it to cool to room temperature before transferring it to an airtight container and placing it in the refrigerator. Remember to consume refrigerated cranberry sauce within 10-14 days for optimal freshness. If you have a large batch that you won’t consume within this timeframe, consider freezing it for longer storage.

Does homemade cranberry sauce thicken as it cools?

While we can’t vouch for other cranberry sauces, ours does indeed thicken upon cooling. If you’re uncertain about the consistency of your homemade cranberry sauce, we recommend conducting a chilled plate test. For this test, place a clean plate in the freezer for approximately 5 minutes. Next, spoon a portion of your cranberry sauce onto the chilled plate, then tilt it slightly and observe how the sauce runs. This will help you determine if the sauce has reached your desired consistency.

How to thicken homemade cranberry sauce?

Cranberry sauce naturally thickens without the need for added gelatin or pectin due to the high pectin content present in cranberries themselves.

How to make homemade cranberry sauce for Thanksgiving?

An ideal Thanksgiving cranberry sauce goes beyond just cranberries, incorporating warm spices that evoke the essence of the holiday season—think nutmeg, allspice, and cloves. While our recipe can be used year-round, it’s particularly fitting when you’re seeking the perfect Thanksgiving cranberry sauce recipe.

How long does homemade cranberry sauce last?

If the cranberry sauce is stored in sealed, unopened jars in a cool, dark place, it can typically last for up to a year or even longer. Our cranberry sauce with orange juice can last even longer. This is because the ingredients used in this recipe act as a natural preservative.

Why is my homemade cranberry sauce runny?

Homemade cranberry sauce may turn out runny for a few reasons:

1. Undercooking: If the cranberries are not cooked long enough, they may not release enough pectin, the natural thickening agent found in fruits. Proper cooking allows the pectin to activate and contribute to the sauce’s thickness.
2. Not Letting it Cool Completely: Cranberry sauce continues to thicken as it cools. If you judge its consistency while it’s still warm, it may appear runnier than it will be once fully cooled.
3. Over-dilution: Adding too much liquid, such as water or juice, can result in a runny cranberry sauce. Be mindful of the liquid-to-cranberry ratio in your recipe.

To remedy a runny cranberry sauce, we recommend cooking it a bit longer. If that fails, reach for an extra pectin.

Here are some ways to enjoy your cranberry sauce:

• Classic Side Dish: Serve the cranberry sauce as a classic side dish alongside turkey, chicken, or ham. Its sweet and tangy flavor complements the savory main course.
• Spread on Toast or Muffins: Use the cranberry sauce as a spread on toast, muffins, or scones for a delightful breakfast or snack.
• Mix into Yogurt: Add a spoonful of cranberry sauce to plain yogurt for a burst of flavor and a festive touch.
• Top Desserts: Use the cranberry sauce as a topping for desserts like cheesecake, ice cream, or pound cake.
• Sandwich Condiment: Spread cranberry sauce on sandwiches, especially those with turkey or chicken, for a flavorful twist.
• Accompaniment to Cheese: Pair the cranberry sauce with a variety of cheeses for a delicious and visually appealing cheese platter.
• Salad Dressing: Mix cranberry sauce with a bit of olive oil and vinegar to create a unique and flavorful salad dressing.