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two small pots of homemade cranberry orange sauce.
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5 from 5 votes

Cranberry sauce with orange juice

The homemade orange cranberry juice is bold in flavor, easy to make, and delightful to eat. You won't be able to get enough.
Prep Time5 minutes
Cook Time15 minutes
Chill Time3 hours
Total Time3 hours 20 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 ¼ cup servings
Calories: 114kcal
Author: Andrew Bernard

Equipment

  • stainless steel or enamel pot

Ingredients

  • 12 ounces fresh cranberries (340g)
  • ¾ cup fresh orange juice (180g)
  • ¾ cup maple syrup (180g)
  • 1 teaspoon orange zest
  • ¼ cup water (60g)
  • 1 cinnamon stick*, optional
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

  • In a stainless steel or enamel pot, add in 12 oz fresh cranberries, ¾ cup each fresh orange juice and maple syrup, ¼ cup water, cinnamon stick (if adding), and ⅛ teaspoon of salt.
    ingredients for cranberry sauce in a stainless steel pot on a table.
  • Turn heat onto medium and bring to a gentle simmer. Cook for 9-12 minutes. Done when you can drag a spatula through the mixture and it slowly closes in.
  • Remove from heat, take out the cinnamon stick, and stir in ½ teaspoon vanilla extract.
    cooked cranberry sauce on a burner in a stainless steel pot.
  • Once room temperature, place in the fridge for 3-4 hours to chill (or overnight)

Video

Notes

*Cinnamon stick could be replaced with rosemary sprig or a splash of balsamic.
For smoother texture: Mash with a potato mashed while still hot.
For a jellied version: replace maple syrup with 1 cup (200g) of vegan cane sugar, omit water, and use 1 cup (240g) of orange juice instead. Simmer at 218-220˚F (102-104˚C) for 9-12 minutes.  When finished strain through a sieve and then pour into a pan and chili until set.
Ginger Clementine Version: Swap the maple syrup for cane sugar. Do half orange juice, half clementine juice. Add 1 tablespoon grated ginger instead of cinnamon stick and 1 teaspoon lime or lemon juice.
Port Pepper Version: Swap the water with ¼ cup of a vegan ruby port wine, and in 2 tablespoon of dried cherries. At the end, add in ¼ teaspoon of black pepper.

Nutrition

Serving: 0.25cup | Calories: 114kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 41mg | Potassium: 151mg | Fiber: 2g | Sugar: 22g | Vitamin A: 74IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 0.2mg

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