Cranberry sauce from scratch is so simple and so tasty, you’ll never go back to the canned version. Even better, it can be made ahead for extra ease during holiday dinners. I love adding orange to the mix when it comes to cranberry sauce because I find it takes the edge off, and rounds out the cranberry flavor. Then with just a touch of sweetener, you have a sweet/tart sauce perfect for pairing together with turkey. While I do still have my original cranberry orange sauce on the blog, I’ve made a few small changes. So I knew it was time for an update with the way I’m currently making it. I used to add a bit more water which needed to be thickened at the end. This was because I found people tended to like cranberry sauce to be less intense. However by just changing up the amount of sweetening, and reducing the water a touch, I found the balance I was looking for.
How to make Homemade Cranberry Orange Sauce
This cranberry orange sauce recipe is part of my gluten free and paleo Thanksgiving recipes for more inspiration for a full holiday dinner!
Gluten Free GravyButternut Sausage StuffingBest Mashed PotatoesGreen Beans with Bacon and MushroomsRoasted Brussels Sprouts
If you make this Homemade Cranberry Orange Sauce, I hope you’ll leave me a comment/rating below. I love hearing from you, and please don’t hesitate to ask questions. And of course you can always tag me over on Instagram #getinspiredeveryday, I really enjoy seeing all your creations! 5 from 11 reviews 1 –12 ounce package frozen or fresh cranberries, 3 cups 1/4 cup maple syrup or honey, or to taste 1 cup water Optional: 1-2 teaspoons tapioca or cornstarch mixed with 1 tablespoon water Additional: 1 Teaspoon vanilla extract and/or small pinch of cinnamon Bring the mixture to a boil, then lower the heat to maintain a simmer. Simmer the cranberry sauce until the cranberries begin to pop and the sauce begins to thicken, 10-15 minutes. Next you can thicken it if desired, or let it cool and thicken naturally. I prefer a thick cranberry sauce so I do use the 1-2 teaspoons tapioca depending on how runny the sauce may be. You can always simmer the sauce to reduce the liquid, but bear in mind there will be less sauce when you’re finished. Add the optional vanilla and serve immediately. Or you can let the sauce cool and refrigerate for 2-3 days until you’re ready to reheat and serve it.
