Orange Cranberry Sauce is such a delectable sweet treat that complements hearty Thanksgiving dishes, but it’s also great on its own as a jam or in baked goods. It’s sweet, yet tart and incredibly easy to make.
I’ll seriously try to keep this post short. I just wanted to share this orange cranberry sauce on its own before I head into the Thanksgiving party. It was so delicious and I said to my sister that it’s as good as candy. Imagine that.
Orange Cranberry Sauce for Thanksgiving
What I love about cranberry sauce is that it can be made ahead and stored covered for a long time. This is one step less to worry about during your Thanksgiving cooking. It’s quick and hassle free and full in flavor and vibrant color!
Begin with rinsing your cranberries. Add all ingredients into a medium saucepan, apart from the orange liqueur and orange zest. Bring this mixture to a boil and then reduce to a simmer for 10 minutes. It shall then have thickened a bit.
Add in orange liqueur (read under next headline if this is a concern) and orange zest. Simmer for an additional 10 minutes or until you’ve reached the desired thickness. Remember it will thicken considerably in the fridge.
This orange cranberry sauce can be made days in advance. Store covered in the refrigerator. Served cold.
Alcohol or no alcohol in your Orange Cranberry Sauce
Yes, it does contain alcohol. Although a very small amount, and some of it should also evaporate during simmering. I tried to find good sources on this, and it seems like something needs to simmer for 3 hours for the alcohol to completely evaporate, but it will still evaporate.
If you don’t want alcohol in your orange cranberry sauce, you can substitute it with either nothing or more orange juice. But bear in mind that, if alcohol in such a small quantity doesn’t matter, I would definitely add it in. The flavor of it was amazing in this orange cranberry sauce!
Serve with your favorite Thanksgiving dishes. Or you can try my favorites:
- Citrus Rosemary Turkey Breast and Gravy
- Savory Cheddar Herb Sweet Potato Mash
- Garlic Parmesan Green Beans
- Honey Balsamic Roasted Brussels Sprouts
- Caramelized Onions, Apple and Sage Stuffing (scroll to find it)
Have a wonderful celebration!
What is your one Thanksgiving side dish you absolutely need?
Leftover Cranberry Sauce
So maybe you have leftover cranberry sauce. Especially if you make a double batch, which you should be doing. I love love LOVE to make cranberry sauce oat breakfast muffins with leftover cranberry sauce. Actually, it’s a reason on its own to make cranberry sauce.
Another thing I love is this whipped coconut gingersnap cookies and cranberry sauce trifles (you need to scroll a bit to find the recipe). So easy and so delicious, just remmeber to keep the coconut milk in the fridge for 12-24 hours before whipping. Easy to make vegan too, if you can find vegan gingersnap cookies. Bonus!
Get ready for Thanksgiving
- Pumpkin Crème Brûlée (perfect make ahead dessert!)
- Caramelized Onion, Mushroom and Apple Puffs (don’t forget the Thanksgiving appetizer)
- Warming Rich and Decadent Hot Chocolate (because it’s hot chocolate)
- Pumpkin White Chocolate Muffins with Crumb Topping
- Cranberry Sangria (easy to make and serves a crowd – or not)
- Blackberry Glazed Brussels Sprouts and Broccoli (awesome side dish for Thanksgiving or Christmas)
If you have any questions or feedback, you can either use the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.
Orange Cranberry Sauce for Thanksgiving
- 150 gr cranberries 1.5 cups
- 60 ml orange juice 1/4 cup. Approx. 1 small orange
- 2 tbsp maple syrup
- 75 gr sugar 3 oz.
- pinch salt
- 2 tbsp orange liqueur * See notes. (I used Cointreau)
- 1/2 tbsp orange zest Approx. 1 small orange
- Rinse the cranberries. Add all ingredients into a medium saucepan, apart from the orange liqueur and orange zest. Bring this mixture to a boil and then reduce to a simmer for 10 minutes. It shall then have thickened a bit.
- Add in orange liqueur* and orange zest. Simmer for an additional 10 minutes or until you've reached the desired thickness. Remember it will thicken considerably in the fridge.
- This orange cranberry sauce can be made days in advance. Store covered in the refrigerator. Served cold.