My Quick Cranberry Orange Sauce (or chutney) completes your Thanksgiving or Christmas dinner perfectly. You simmer fresh cranberries with sugar and water, then add fresh orange zest and juice—and it’s ready in just 12 minutes.

A closeup of cranberry orange sauce in a bowl that is very chunky

’Tis the season for cranberries—those pretty red berries show up everywhere. While you’re cooking, resist the urge to pop one of those juicy-looking berries into your mouth. One bite will pucker you up for a long time, and you’ll regret it forever. Don’t ask how I know this…I just do.

A bowl of fresh cranberries with 2 whole oranges and a zester

When it comes to this cranberry sauce, I go back to my from scratch theory. If you are in the supermarket you can easily pick up the 4 ingredients for this easy recipe rather than pick up cans of the pre-made cranberry sauce. I know that opening a can of Ocean Spray cranberry is convenient (I’ve done it myself).This homemade recipe that looks like it had to stew for hours and tastes so much better.

Cranberry sauce garnished with an orange rind in a white serving bowl with a turkey in the background

The orange zest helps cut through the tartness without having to add more sugar.

Dark red, chunky cranberry sauce in a white bowl
5 from 2 reviews

Quick Cranberry Orange Sauce

Janette
Fresh cranberries are simmered with sugar and water along with fresh orange zest and juice.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 12 ounces (340 grams) fresh cranberries, washed and sorted for mushy or bad ones
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon fresh orange zest
  • ⅓ cup 66 grams fresh orange juice

Instructions
 

  • To a medium saucepan add all the ingredients over medium heat. As the liquid starts to heat up, you will hear popping, that's just the skins of the cranberries.
  • Bring to a boil, reduce heat and simmer for 10 minutes, or until you see the cranberries start to break down.
  • If you see that some of the cranberries are not softening or haven't popped, give them a little help by mashing them with your spoon. Remove from the heat and transfer to a bowl and allow to cool. The sauce will thicken as it cools.
Serving: 1, Calories: 166kcal, Carbohydrates: 43g, Protein: 2g, Sodium: 7mg, Fiber: 12g, Sugar: 17g
Did you make this recipe?Please let us know by leaving a star rating and review!

For any leftovers of the sauce, I love to roast up Sage Rubbed Pork Tenderloin, slice on crostini bread pieces and top with the cranberry sauce. See the picture below.

Toasted baguette slices topped with roast pork and cranberry sauce

Be sure to check out all the other delicious recipes to complete your holiday meal

If you’ve tried this Quick Cranberry Orange Sauce, please rate the recipe and let me know how it turned out in the comments below.  I love to hear from my readers!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.