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–+ servings
Orange cranberry sauce and pomegranate arils atop goat cheese toast on a white plate.

15-Minute Orange Cranberry Sauce

All you need is 15 minutes and four simple ingredients for this fast and fresh Orange Cranberry Sauce that can be served hot, cold or at room temp alongside Thanksgiving turkey, or used in more than a dozen ways!
4.50 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup

Ingredients  

  • 1 medium orange
  • 2 1/2 cups fresh or frozen cranberries (See Kelly's Note)
  • 1/3 cup sugar
  • 1/3 cup packed light brown sugar

Instructions 

  • Zest the orange and add 1 tablespoon of the zest to a medium saucepan then cut the orange in half and squeeze all of the juice from both halves into the saucepan.
  • Add the cranberries, sugar and brown sugar to the saucepan and cook the mixture over medium heat, stirring occasionally, until it has thickened and the cranberries begin to pop, 8 to 10 minutes.
  • Remove the cranberry relish from the heat and let it cool before serving. 

Notes

  • If you’re starting with frozen cranberries, thaw them first then continue with the recipe as written. 
  • Be careful to only zest the orange part, avoiding the bitter white pith.
  • Taste the sauce as it cooks and adjust the sweetness accordingly. If you prefer a sweeter sauce, add a bit more sugar.
  • The sauce will thicken significantly as it cools.
  • This sauce can be made ahead of time and stored in the refrigerator for up to a week.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!