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    Home » Recipes » Dips, Dressings, Sauces and Spreads

    Spiced Orange Cranberry Sauce

    Published: Oct 22, 2020 by Jenn Sebestyen

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    A wooden spoon in a pot of simmering cranberry sauce.
    A bowl of cranberry sauce topped with fresh orange zest.
    recipe image for Pinterest

    Sweet with maple and cinnamon spice and tangy with juicy orange, this easy Spiced Orange Cranberry Sauce will have you hooked from the first bite! It’s so quick and easy to make, you will never go back to the gelatinous canned stuff again!

    Spiced orange cranberry sauce in a white bowl on a white plate with 2 cinnamon sticks.

    As the saying goes, “The sauce makes the meal!” No Thanksgiving menu is complete without some cranberries and this is the BEST easy Cranberry Sauce there is.

    So much flavor with just a handful of ingredients. I think it’s pretty perfect as is, but it can be easily adapted to your own tastes.

    Want sweeter? More tart? More texture? Smoother? No problem…have it your way with this versatile Spiced Orange Cranberry Sauce.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips and tricks
    5 FAQs
    6 More vegan cranberry recipes
    7 Spiced Orange Cranberry Sauce

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Recipe ingredients for Spiced Orange Cranberry Sauce: fresh cranberries, pear, orange, water, pure maple syrup, cinnamon, and ginger.

    Ingredient notes and substitutions

    Cranberries ~ Obviously, you need cranberries for a cranberry sauce. You can use fresh or frozen. Do not use dried.

    I tend to overbuy the fresh ones when they finally hit the stores so I can freeze them and use them all year.

    Pear ~ I love the added texture and sweet flavor that bites of pear bring.

    Apples would be a great substitute if you prefer. I suggest using a sweet apple, like a honeycrisp, fuji, or gala to contrast the tart flavor of the cranberries. Pineapple would also be a great choice.

    You could leave this out totally if you want a pure cranberry sauce. And if you prefer a smoother sauce, you could even go one step further and purée it a bit using an immersion blender.

    Sweetener ~ I like the flavor of pure maple syrup. It works really well with the orange and cinnamon.

    You could use coconut sugar or organic cane sugar instead. If using granulated sugar, be sure to cook long enough so all the sugar gets dissolved. Cane sugar tends to be sweeter, so you may need to use less. Taste and adjust to your liking.

    Spices ~ I use ground cinnamon and ginger in this Spiced Orange Cranberry Sauce. You can use just one or the other. Nutmeg or cardamom would also be delicious.

    You could also add in some fresh herbs like rosemary or thyme for a unique twist.

    Add-ins ~ If you like lots of texture in your sauce, feel free to add in a handful of chopped nuts, like walnuts or pecans.

    How to make the recipe

    For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

    This vegan cranberry sauce with orange is the real deal and it couldn’t be easier. It takes just about 20 minutes and can easily be double or tripled to feed a crowd.

    3 photo collage of zesting and juicing an orange and adding to the pot.

    (1) Zest the orange.

    (2) Juice the orange right into the pot over the cranberries.

    (3) Add the water, orange zest, cinnamon and ginger to the pot.

    3 photo collage of cooking down cranberry sauce in a pot and adding pears.

    (4) Cook the sauce gently over medium heat until the sauce starts to bubble. Turn the heat down to medium-low and continue cooking until the cranberries start to burst, about 15 minutes.

    (5) Add the diced pears.

    (6) Stir well to incorporate the pears and continue cooking for another 5 minutes or so to warm through.

    Serve chilled or room temperature.

    Storage and freezing

    Fridge: Let the sauce cool completely before transferring to an air-tight container. It will keep in the fridge for at least a week.

    Freezer: You can store it longer in the freezer for about 3 months.

    Two small jars of sauce on a wooden serving board with fresh cranberries scattered about.

    Pro tips and tricks

    Use fresh or frozen cranberries. Do not used dried cranberries – they will not work!

    Use fresh ground spices! Although dried spices will last indefinitely, they do lose their flavor. If yours have been hanging out in the pantry for more than 6 months, it’s time to restock!

    Use fresh orange juice! Store-bought bottled juice just isn’t the same…even if it’s 100% juice. Squeeze your own orange right into the pot. It only takes a second!

    Cook the sauce long enough for most of the cranberries to burst and for it to start to thicken. However, do not overcook! Cooking for too long could cause the sugars to caramelize and burn, leaving you with an off-putting bitter taste. The sauce will continue to thicken as it cools.

    Taste and adjust seasonings. If you like a sweeter sauce, add a tablespoon or two more of maple syrup. Also, try adding a pinch of salt to bring out the sweetness of the other ingredients.

    Double or triple the recipe easily to feed a crowd.

    This easy cranberry sauce can be made ahead of time – up to a week! That will give you more time to make these other amazing Vegan Thanksgiving Recipes!

    FAQs

    What is cranberry sauce used for?

    In the United States, it’s almost exclusively eaten with Thanksgiving dinner, though you’ll sometimes find it on Christmas menus, as well.

    It’s typically used as a glaze or relish for meats and stuffing. But it can also be used as a jam on toast or a condiment for sandwiches, dolloped into oatmeal or yogurt, or warmed and drizzled over ice cream and desserts.

    My daughter loves it all by itself in a bowl with a spoon!

    Is cranberry sauce healthy?

    Cranberries are low in fat and sodium and high in fiber, many vitamins and minerals, and antioxidants. [source]

    However, cranberry sauce can be high in sugar. I like to make mine with unrefined pure maple syrup as it has more redeeming qualities than regular white sugar.

    How do you take the bitterness out of cranberry sauce?

    Cranberries are tart by nature. To contrast this, sweetener is added to the sauce.

    If you find it still too bitter for your tastes, try adding a tiny pinch of salt, which actually brings out the sweetness of the other ingredients.

    Of course, you can always add a bit more maple syrup or sugar, as needed.

    Can you overcook cranberry sauce?

    Yes! Cooking for too long could cause the sugars to burn and cause a bitter flavor. Cook it gently until most of the cranberries have burst and the sauce is starting to thicken. If you want, you can mash the berries that have yet to burst with a potato masher or wooden spoon. The sauce will continue to thicken as it cools.

    Can you freeze cranberry sauce?

    You sure can! Let the sauce cool completely before transferring it to the freezer in an air-tight container or plastic freezer bag. Stored properly, it should keep well for about 3 months.

    Spoonful of cranberry sauce being lifted out of a bowl.
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    More vegan cranberry recipes

    • Cranberry Almond Muffins
    • Cranberry Smoothie
    • Cranberry Oatmeal
    • Creamy Cranberry Salsa Dip
    • Cranberry Pistachio Biscotti
    • Cranberry Banana Bread

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Cranberry sauce in a white bowl on a white plate with 2 cinnamon sticks.

    Spiced Orange Cranberry Sauce

    A quick, sweet and tangy, easy cranberry sauce. Works with fresh or frozen cranberries. You'll never go back to the canned stuff again!
    5 from 5 votes
    Print Pin Rate
    Course: Sauce, Side Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 59kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • MIcroplane Zester
    • Citrus Juicer
    • 2 quart sauce pot
    • Wooden spoon

    Ingredients

    • 12 ounces fresh cranberries rinsed and drained (about 3.5 cups)
    • ½ cup water
    • ¼ cup pure maple syrup or to taste
    • zest of ½ navel orange
    • juice of ½ navel orange (2 to 3 tablespoons) or to taste
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • 1 pear peeled, cored and diced

    Instructions

    • Add all ingredients, except the pear, to a 2 quart sauce pot and simmer on the stove, stirring occasionally so the sauce doesn't stick, until cranberries start to burst and the mixture gets saucy, about 15 minutes.
    • Add the diced pear and continue to cook about 5 minutes more.
    • Let cool before serving. Can be served room temperature or chilled.

    Notes

    *Use fresh or frozen cranberries. Dried cranberries will not work!
    *Use fresh ground spices! If they’re old, they won’t be as fragrant.
    *Use fresh orange juice! 
    *Do not overcook! Cooking for too long could cause the sugars to caramelize and burn. The sauce will continue to thicken as it cools.
    *Double or triple the recipe to feed a crowd.
    *Can be made ahead of time – up to a week! 
    *Leftovers will keep in an air-tight container in the fridge for about a week. Or up to 3 months in the freezer.
     
     

    Nutrition

    Serving: 0.25cup | Calories: 59kcal | Carbohydrates: 15g | Sodium: 2mg | Potassium: 72mg | Fiber: 3g | Sugar: 8g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Daniela says

      October 13, 2019 at 7:50 pm

      hello the recipe looks great and I am looking forward to trying it.
      I have a question though, the amount of orange and orange peel doesn’t change when the quantity of servings changes. I think it’s because the first word if not the amount… I’d like to know how many servings is the basic recipe for, this way I can figure out the amount for larger doses.
      Thanks
      Daniela

      Reply
      • Jenn Sebestyen says

        October 13, 2019 at 9:50 pm

        Hi, Daniela. It serves about 10 people as a small side. I often double it for our large family gatherings and it works great! Taste as you go and adjust for your taste. Leftovers are fabulous in a number of ways, so don’t be shy about making more! Enjoy!

        Reply
    2. JANICE SHANKMAN says

      November 21, 2018 at 7:59 pm

      I really enjoyed this! Super easy to make with ingredients that I always have on hand. I must admit – I have a killer sweet tooth, and at first taste, this was a bit too tart for me. So I added an additional 1/4c of maple syrup and then this was PERFECT for my tastes. I used Ceylon cinnamon this time….thinking it might be too mellow so next time I make this I may try Saigon cinnamon. My old recipe was so sweet and as much as I love its taste, I was looking for something with a bit less sugar. This is perfect. Thanks so much for sharing!5 stars

      Reply
      • Jenn S. says

        November 22, 2018 at 9:28 pm

        So glad you liked it Janice! The sweetness really depends on your cranberries too. Sometimes I find it comes out more tart even following the exact same directions. Glad you were able to adjust to your tastes!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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