Fresh Cranberry Sauce with Orange Zest

The Best Cranberry Sauce Recipe with Orange

Forget the canned stuff. This homemade cranberry sauce with orange juice, freshly squeezed, and a splash of Figure Ate Persimmon Vinegar transforms a Thanksgiving staple into something memorable.

The vinegar brings subtle sweetness and depth, balancing the bright orange zest and warm cinnamon. Grab the recipe below and make a glossy, ruby-red cranberry sauce that looks as good as it tastes — and takes only 15 minutes to make.

It’s the perfect companion for turkey, roasted veggies, or even spooned over yogurt the next morning.

How to Make Cranberry Sauce with Fresh Cranberries

This fresh cranberry sauce recipe is a game changer: using whole cranberries adds texture to the sauce, helping it naturally thicken on its own.

Ingredients:

  • 12 ounces fresh or frozen cranberries

  • 1 tablespoon Figure Ate Persimmon Vinegar

  • ½ cup brown sugar (packed)

  • Pinch of kosher salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon fresh orange zest

  • ⅓ cup fresh orange juice (from 1 orange)

  • ½ teaspoon vanilla extract

  • ⅔ cup water

Directions:

  1. Combine the cranberries, persimmon vinegar, brown sugar, salt, cinnamon, orange zest, orange juice, vanilla, and ⅔ cup water in a saucepan.

  2. Bring to a boil over high heat, then reduce the heat to low.

  3. Simmer, stirring regularly, until the berries burst and the sauce thickens (about 10 minutes).

  4. Serve warm, at room temperature, or chilled. It will keep in an airtight container for up to 5 days.

Pro tip: For a thicker cranberry sauce, simmer a few extra minutes — it will continue to thicken slightly as it cools.

Cranberry Sauce with Orange Juice — The Secret to Bright, Fresh Flavor

Orange juice adds natural sweetness and acidity, rounding out the tartness of the cranberries. When combined with the soft, floral tang of persimmon vinegar, the flavor hits every note — sweet, tart, juicy, and fresh. Swap in blood orange or cara cara oranges for a deeper color and more complex flavor. The key is using fresh juice and zest — it gives your cranberry sauce a punchy, aromatic lift that bottled juice can’t match. Save a few curls of orange zest to garnish before serving for a festive finish.

Is Cranberry Sauce Supposed to Be Cold or Hot?

There’s no wrong way to serve cranberry sauce. If you love the contrast of a cool, tart bite with warm turkey and stuffing, go chilled. Just remember: cranberry sauce will thicken as it cools, so if you’re serving it cold, you may want to take it off the heat a little earlier.

Can You Make Cranberry Sauce Ahead of Time?

Absolutely. In fact, cranberry sauce is one of those dishes that actually tastes better after resting overnight. Making it ahead allows the flavors to meld and the sauce to thicken — plus saves you one less dish to cook on the day-of your Thanksgiving dinner or other meal. Storage tip: Let it cool completely before transferring to an airtight container. It will last up to 5 days in the refrigerator or a month in the freezer. When ready to serve, warm gently on the stovetop, or serve chilled straight from the fridge.

How to Serve Cranberry Sauce Beyond Thanksgiving

If you end up with some extra cranberry sauce, freeze it or use it up in these Thanksgiving leftover recipe ideas:

  • A glaze for roasted chicken or pork

  • A topping for baked brie or goat cheese

  • A spoonful over yogurt or pancakes

  • A mixer in a festive holiday cocktail (try gin and rosemary)

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