Thanksgiving has always been my favorite holiday to host—there’s just something about gathering loved ones around the table for a cozy, heartfelt meal. But when it comes to cranberry sauce, I have to give full credit to my sister, Megan, the undisputed queen of cranberry sauce in our family.
I’ll admit, I wasn’t always a fan of the stuff. Growing up, I thought cranberry sauce was just that wobbly, overly sweet cylinder from a can. That was until Megan came along with this recipe. It’s perfectly sweet, has just the right amount of tartness, and the orange zest elevates it to a whole new level. It’s also a cinch to make, and the best part? It tastes even better when made ahead, giving the flavors time to meld into something magical.
Every year, this cranberry orange sauce graces our Thanksgiving table, and every year, I find myself shamelessly asking Megan for her recipe. It’s that good. Thanks, Meg, for turning me into a cranberry sauce believer!
Now, let me share this game-changing recipe with you. Trust me, it will blow any store-bought version out of the water and become a staple at your holiday dinners.
Make-Ahead Cranberry Orange Sauce
Ingredients
- 2 (12-ounce) bags of fresh cranberries
- 1 cup sugar
- 1 strip of orange or lemon zest
- 2 tablespoons orange juice or water
- Salt and pepper to taste
Instructions
- Prep the Cranberries:
Start by emptying the two bags of fresh cranberries into a medium-sized saucepan. Reserve ½ cup of the cranberries and set them aside in a small bowl for later. - Cook the Sauce Base:
Add the sugar, orange zest, and orange juice (or water) to the saucepan. Cook the mixture over low heat, stirring occasionally, until the sugar dissolves and the cranberries begin to soften, about 10 minutes. - Burst the Cranberries:
Increase the heat to medium and cook for another 12 minutes, or until the cranberries burst and the sauce thickens slightly. - Finish and Season:
Reduce the heat to low and stir in the reserved whole cranberries. This adds a pop of texture and freshness to the sauce. Season with a pinch of salt and pepper to balance the flavors. - Cool and Store:
Allow the sauce to cool to room temperature before serving, or store it in an airtight container in the fridge. The longer it sits, the better it tastes—so feel free to make it a day or two in advance!
This cranberry orange sauce will transform any turkey dinner into a gourmet experience, and it’s versatile enough to pair with other holiday dishes too. Whether you’re spooning it onto leftover sandwiches or serving it as a topping for brie, it’s guaranteed to steal the show.
Let me know if you give it a try—I’d love to hear if it becomes a new family favorite for you, too.
