Can I use frozen cranberries in Fresh Cranberry Orange Sauce?

Yes, frozen cranberries are an excellent substitute for fresh. They’re typically flash-frozen at peak ripeness, preserving their tart flavor and firm texture. Just toss them into the pot as you would fresh cranberries—no need to thaw first.

How far in advance can I make Fresh Cranberry Orange Sauce?

You can make it up to two weeks ahead . Once cooled, transfer it to an airtight container and refrigerate. In fact, the flavor improves over time, making it ideal for prepping in advance of a big holiday meal.

What if I don’t have a cinnamon stick?

If you’re out of whole cinnamon sticks, use ⅛ to ¼ teaspoon of ground cinnamon instead. It will still add that warm, spiced undertone without overpowering the cranberries and citrus.

The Ultimate Fresh Cranberry Orange Sauce Recipe for Your Holiday Table

Print Recipe

A vibrant and tangy homemade cranberry sauce made with fresh cranberries, orange juice and zest, and a touch of warm cinnamon. This simple yet flavorful side dish is perfect for holiday meals and pairs beautifully with turkey or festive sandwiches.

Author: Benchi
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 10 servings
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

12 ounces fresh or frozen cranberries
3/4 cup granulated sugar
Juice from 1 orange (about 1/4 cup)
Zest from 1 orange
1 cinnamon stick (or 1/8 to 1/4 teaspoon ground cinnamon)

Instructions

In a medium saucepan, combine cranberries, sugar, orange juice, and orange zest.
Add the cinnamon stick to the mixture.
Cook over medium heat, stirring often, until it reaches a boil.
Let it cook for 10 minutes or until the cranberries begin to burst and the sauce thickens.
Remove the cinnamon stick from the pan.
Transfer the sauce to a serving bowl, cover, and refrigerate until ready to serve.

Notes

One orange yields approximately 1/4 cup of juice and 4 tablespoons.
If a cinnamon stick is unavailable, substitute with 1/8 to 1/4 teaspoon ground cinnamon.
This sauce can be made up to two weeks in advance and stored chilled.

Find it online: https://www.cookwithbenchi.com/fresh-cranberry-orange-sauce/