Perfect Jellied Cranberry Sauce with Orange – Easy Holiday Recipe

Imagine a shimmering ruby-red sauce glistening on your holiday table, its vibrant color catching the light as the sweet and tart aroma of cranberries and orange zest fills the air. It’s not just a side dish—it’s a showstopper. The first time I made this jellied cranberry sauce with orange, let me tell you, it completely transformed my Thanksgiving dinner. I had always been a canned cranberry sauce kind of gal, but one taste of this homemade version, and I was hooked. It’s the kind of recipe that makes you sit back, smile, and think, “Why didn’t I do this sooner?”

There’s a certain charm in watching fresh cranberries bubble away, their tart juices mingling with the sweetness of sugar and the brightness of fresh orange zest. My family couldn’t stop spooning it onto everything—turkey, mashed potatoes, even their rolls! This recipe is dangerously easy to make, yet it feels like pure holiday magic. Trust me, you’re going to want to bookmark this one. Whether you’re hosting a traditional holiday feast or just craving a festive touch to your everyday meals, this jellied cranberry sauce will steal the show. It’s the perfect balance of sweet and tangy, with an irresistible citrusy twist that makes it stand out from the rest.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, this recipe is perfect for those hectic holiday mornings when you’re juggling a dozen tasks.
• Simple Ingredients: It’s made with just a handful of pantry staples and fresh produce—you probably have most of them already.
• Perfect for Holidays: Whether it’s Thanksgiving, Christmas, or any festive dinner, this cranberry sauce is a classic you’ll come back to every year.
• Crowd-Pleaser: Kids and adults alike love the perfect balance of tangy and sweet. It’s a guaranteed hit!
• Unbelievably Delicious: The fresh cranberries paired with the citrusy brightness of orange make this dish a flavor bomb you won’t forget.

What makes this recipe unique is its simplicity and flavor profile. Most cranberry sauces are either too sweet or too tart, but this one strikes the perfect harmony. The addition of orange juice and zest brings an exciting twist, giving it depth and a refreshing zing. It’s not just another cranberry sauce—it’s the one your family will request year after year. Plus, it’s the kind of recipe that makes you feel like a kitchen pro without breaking a sweat. You’ll love how easy it is to impress your guests with this homemade holiday favorite!

What Ingredients You Will Need

This jellied cranberry sauce with orange is all about using fresh, simple ingredients to create a dish that’s bursting with flavor and holiday cheer.

• Fresh Cranberries: About 12 ounces (340 grams). Make sure to rinse them and pick out any soft or damaged berries.
• Granulated Sugar: 1 cup (200 grams). This balances the tartness of the cranberries perfectly.
• Fresh Orange Juice: 1/2 cup (120 ml). Brings a bright citrusy note to the sauce.
• Orange Zest: Zest from one large orange (use a microplane for best results).
• Water: 1/2 cup (120 ml). Helps the cranberries cook down smoothly.
• Pinch of Salt: Enhances all the flavors and balances the sweetness.

If you’re feeling adventurous, you can add a dash of ground cinnamon or nutmeg for a warm, spiced twist. Or, for those who love experimenting, try a splash of Grand Marnier or a tiny bit of vanilla extract to elevate the flavor profile even more.

Equipment Needed

You don’t need much to whip up this beautiful jellied cranberry sauce. Here’s what I recommend:

• Medium Saucepan: A heavy-bottomed pan works best to prevent scorching.
• Microplane Zester: Perfect for getting that fine orange zest without the bitter white pith.
• Wooden Spoon: For stirring the sauce as it cooks.
• Fine-Mesh Strainer: Essential for achieving that smooth, jelly-like texture.
• Heatproof Bowl or Container: Use this to pour and store your finished sauce.

If you don’t have a microplane, a regular box grater can work in a pinch for zesting your orange. And if a fine-mesh strainer isn’t handy, cheesecloth can do the trick for straining the sauce.

Preparation Method

1. Rinse the cranberries (12 ounces/340 grams) under cold water, removing any soft or damaged berries.
2. In a medium saucepan, combine the cranberries, granulated sugar (1 cup/200 grams), orange juice (1/2 cup/120 ml), orange zest, water (1/2 cup/120 ml), and a pinch of salt.
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. You’ll hear the cranberries popping—this is exactly what you want!
4. Reduce the heat to low and let the mixture cook for about 10-15 minutes, stirring frequently. The cranberries will break down and the sauce will thicken. If the sauce seems too thick, add a tablespoon or two of water.
5. Remove the saucepan from heat and let the mixture cool slightly. At this stage, you can leave the sauce as-is for a chunky texture or proceed to strain it for a smooth, jellied consistency.
6. Place a fine-mesh strainer over a heatproof bowl and carefully pour the sauce through the strainer. Use a wooden spoon to press the mixture through, leaving the pulp behind.
7. Transfer the strained sauce to a clean container or serving dish. Allow it to cool completely at room temperature, then cover and refrigerate for at least 2 hours or until set.

Once chilled, the cranberry sauce becomes beautifully jellied and ready to serve. It’s a visual treat and tastes even better than it looks!

Cooking Tips & Techniques

• Don’t rush the cooking: Let the cranberries simmer and pop slowly to release their natural pectin, which helps the sauce set properly.
• Watch your sugar: If you prefer a less sweet sauce, reduce the sugar slightly, but don’t omit it entirely—it’s necessary for the texture.
• Get the zest right: Use a microplane to zest your orange finely and avoid the bitter white pith.
• Straining made simple: If using cheesecloth to strain, double-layer it for better results and press firmly to get all the juice out.
• Make ahead: This sauce can be made up to 3 days in advance—just keep it refrigerated in an airtight container.

Variations & Adaptations

• Spiced Cranberry Sauce: Add a cinnamon stick, a pinch of nutmeg, or even a star anise to the saucepan for a cozy, spiced twist.
• Berry Blend: Swap out half the cranberries with fresh or frozen raspberries or blackberries for a unique flavor profile.
• Dairy-Free Option: The recipe is naturally dairy-free, but you can enhance it further by using agave syrup instead of sugar for a refined sugar-free version.
• Alcohol-Free Option: Skip the Grand Marnier or other liqueurs in favor of more orange juice or a splash of apple cider for added sweetness.

Personally, I once tried adding a tiny pinch of cayenne pepper to the sauce for a subtle kick. It was an unexpected but delightful twist that paired beautifully with roast turkey!

Serving & Storage Suggestions

Once your jellied cranberry sauce is set, it’s ready to shine on your table. Serve it chilled or at room temperature, depending on your preference.

• Presentation: Serve in a pretty glass bowl to show off its dazzling red color. Add a sprinkle of orange zest on top for extra flair.
• Pairings: This cranberry sauce complements roasted turkey, ham, or pork beautifully. It also tastes amazing spread on leftover turkey sandwiches or dolloped over vanilla ice cream for dessert.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe container for up to 2 months.
• Reheating: If you prefer a warmed sauce, gently heat it in a saucepan over low heat, stirring occasionally.

Pro tip: The flavors of the sauce deepen and meld over time, so it’s even better after a day or two in the fridge.

Nutritional Information & Benefits

This homemade jellied cranberry sauce is not only delicious but also packs some health perks:

• Calories: Around 100 calories per serving (1/4 cup).
• Key Nutrients: Rich in Vitamin C from the orange juice and antioxidants from the cranberries.
• Dietary Considerations: Naturally gluten-free and dairy-free. Can be adapted for vegan diets by using a plant-based sweetener.
• Heart Health: Cranberries are known for their ability to promote heart health and support urinary tract health.

Enjoy this guilt-free addition to your holiday spread—it’s as wholesome as it is tasty.

Conclusion

If you’re looking for a holiday recipe that’s a true crowd-pleaser, this Perfect Jellied Cranberry Sauce with Orange is a must-try. Its vibrant color, irresistible flavor, and simple preparation make it a staple for any festive table. Whether you’re pairing it with turkey, slathering it on sandwiches, or enjoying it with dessert, this sauce is sure to be the highlight of your meal.

Perfect Jellied Cranberry Sauce with Orange – Easy Holiday Recipe

Print Recipe

A shimmering ruby-red sauce with the perfect balance of sweet and tangy, featuring fresh cranberries and a citrusy twist from orange zest and juice. This easy holiday recipe is a crowd-pleaser and a festive addition to any meal.

• Author: Lucy
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12 ounces fresh cranberries (about 340 grams)
• 1 cup granulated sugar (200 grams)
• 1/2 cup fresh orange juice (120 ml)
• Zest from 1 large orange
• 1/2 cup water (120 ml)
• Pinch of salt

Instructions

1. Rinse the cranberries under cold water, removing any soft or damaged berries.
2. In a medium saucepan, combine the cranberries, granulated sugar, orange juice, orange zest, water, and a pinch of salt.
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. You’ll hear the cranberries popping.
4. Reduce the heat to low and let the mixture cook for about 10-15 minutes, stirring frequently. The cranberries will break down and the sauce will thicken. Add a tablespoon or two of water if the sauce seems too thick.
5. Remove the saucepan from heat and let the mixture cool slightly. Leave the sauce as-is for a chunky texture or strain it for a smooth, jellied consistency.
6. Place a fine-mesh strainer over a heatproof bowl and carefully pour the sauce through the strainer. Use a wooden spoon to press the mixture through, leaving the pulp behind.
7. Transfer the strained sauce to a clean container or serving dish. Allow it to cool completely at room temperature, then cover and refrigerate for at least 2 hours or until set.

Notes

[‘Let the cranberries simmer and pop slowly to release their natural pectin, which helps the sauce set properly.’, ‘Reduce sugar slightly for a less sweet sauce, but do not omit it entirely as it helps with texture.’, ‘Use a microplane to zest your orange finely and avoid the bitter white pith.’, ‘The sauce can be made up to 3 days in advance and stored in the refrigerator.’, ‘For a spiced twist, add a cinnamon stick, nutmeg, or star anise to the saucepan.’]

Nutrition

• Serving Size: 1/4 cup
• Calories: 100
• Sugar: 24
• Sodium: 10
• Carbohydrates: 26
• Fiber: 2

Keywords: cranberry sauce, jellied cranberry sauce, holiday recipe, Thanksgiving, Christmas, orange zest, festive side dish