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+ servings

Cranberry Sauce with Orange Juice

This cranberry sauce with orange juice is really easy to make and is absolutely delicious for the holiday table. 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 cups
Author Tess Masters


  • 4 cups fresh cranberries (or frozen defrosted)
  • 1 cup filtered water
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup raisins
  • 1/2 cup dried cherries
  • 1/3 cup pure maple syrup, plus more to taste
  • 1 tablespoon finely grated orange zest
  • 2 teaspoons  minced fresh ginger, plus more to taste 
  • 2 teaspoons  ground cinnamon, plus more to taste
  • Pinch of Celtic sea salt


  1. In a medium saucepan, combine all of the ingredients, and on a high heat, bring the mixture to a boil. Reduce the heat to medium-high, and simmer, uncovered for 10 to 15 minutes until some of the cranberries have burst open, and the mixture reduces and thickens. Smash the remaining cranberries with a wooden spoon or use a stick blender to reach your desired consistency. 
  2. Remove from the heat, and allow to cool. 
  3. Chill in the fridge for a few hours or overnight to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak