Cranberry Orange Sauce

Cranberry Orange Sauce
Remember the days when cranberry sauce came out of a can . . . with a schlo-oo-p into the dish? With cranberries readily available (and here on Vancouver Island, grown locally at Yellow Point), why use canned cranberry sauce when it is a snap to make?

The basic recipe for cranberry sauce is as follows:
4 cups fresh or frozen cranberries
2 cups sugar
1/2 cup water
Combine all ingredients. Bring to a boil. Turn down to simmer and cook until the berries pop.

But . . . have fun and switch it up a bit. How do you make your cranberry sauce? Have a favourite method? Please share it in the comments section below. In this one, I reduced the sugar by 1/2 cup and substituted orange juice for the water. I also added orange zest and spices. I don’t recall anyone ever exclaiming how good canned cranberry sauce was, but this one gets rave reviews.


    • 4 cups fresh or frozen cranberries
    • 1 cup white sugar
    • 1/2 cup brown sugar
    • 1/2 cup orange juice
    • zest from one organic orange
    • pinch of cinnamon
    • half a pinch of cloves


  1. Combine the cranberries, sugar and orange juice in a medium pot.
  2. Bring to a boil, then simmer until cranberries pop.
  3. Stir in zest, cinnamon and cloves. This sauce can be made 2 – 3 days in advance.

cranberries boiling

cranberry orange sauce


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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3 Responses to Cranberry Orange Sauce

  1. Jodi says:

    Looks great Elaine. I love the cranberries from Cedar. I also spice up the recipe….way less sugar, orange juice and zest, as w ell as cinnamon and cloves. The last two years I’ve used 1 cup blueberries to 3 cups cranberries. I only ever cook with demera. Everyone raves about this recipe with the blueberries.

  2. Pingback: Got it under Contreau? Cranberry Sauce for Grown-ups | joinmefordinner

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