3-Ingredient Cranberry Orange Sauce
This 3-Ingredient Cranberry Orange Sauce is an easy, make ahead side dish for your Thanksgiving or Christmas dinner!
Servings 9 people (Yield = 2.25 cups total)
- 1 cup orange juice (fresh-squeezed or bottled is fine)
- ½ cup sugar
- Pinch of salt
- 1 (12 oz) bag fresh cranberries
- Optional garnish: zest from 1 large orange
Bring juice, sugar and salt to a boil in a medium sauce pan. Whisk frequently to help the sugar dissolve.
Add cranberries and return to a boil.
Reduce heat to low and simmer, uncovered, until berries burst and sauce thickens (about 7-8 minutes), stirring frequently.
Cool to room temperature and serve, or refrigerate until ready to use.
Can cranberry sauce be made ahead of time and frozen?
You can definitely prepare this cranberry orange sauce ahead of time, but I do not recommend freezing it. To make the cranberry sauce in advance, simply prepare the recipe as instructed, allow to cool to room temperature, and then keep in the refrigerator for up to 5 days.
Freezing cranberry sauce will result in a watery texture upon thawing, so that is not the best way to preserve it.
You can, however, freeze whole raw cranberries in the bag for up to 1 year.
Serving: 0.25cup | Calories: 72kcal | Carbohydrates: 18g | Sodium: 1mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 80IU | Vitamin C: 18.8mg | Calcium: 6mg | Iron: 0.1mg